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Mango Avocado Salad

Juicy mango combined with creamy avocado, spring onions and fresh coriander leaves
Print Recipe
Prep Time 15 minutes
Course Salad, Side Dish
Cuisine Asian
Servings 2

Ingredients
  

1 large ripe mango, peeled and diced

1 ripe avocado, diced

1 spring onion, finely sliced

A small handful of fresh coriander leaves, roughly chopped

For the dressing

Juice of ½ a lime

2 tablespoon olive oil

A pinch of salt (to taste)

1 tsp chilli flakes

Instructions
 

Prep the produce: Dice the mango and avocado into bite-sized cubes. Slice the spring onion thinly and chop up the coriander leaves.

    Make the dressing: In a small bowl, whisk together the lime juice, olive oil, and salt until it looks glossy.

      Assemble the salad: Gently toss the mango, avocado, spring onion, and coriander in a mixing bowl.

        Dress it up: Pour the lime-olive oil dressing over the top and give it a gentle toss — careful not to mash the avocado.

          Add some dry chilli flakes if you wish, or even sumac is a good option that goes well with this salad.

            Serve immediately: Best eaten fresh, maybe with grilled fish, chicken, or just some tortilla chips on the side.

              Quick tip: If you like it a little bit spicy, add a few slices of fresh chili.

                Keyword salad, side dish, vegan, vegetarian