This light and refreshing Avocado Mango Salad rounds out my Cinco de Mayo dishes for the week.
What a way to finish!
I promise, it tastes as good as it looks! The sweet mango and creamy avocado combined with the richness of the chili powder and the deep flavor of cumin give this light salad just the right amount of punch. It is a flavor party perfect for Cinco de Mayo.
Avocado Mango Salad
adapted from Avocado Salad, Quick & Easy Mexican Cooking, Cecilia Hae-Jin Lee
- 1/3 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 1/2 tsp chili powder
- 1/4 tsp cumin
- kosher salt and freshly ground black pepper to taste
- 2 ripe avocados, cubed
- 2 ripe mangos, cubed
- 2 medium tomatoes, cubed
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
Whew! That’s a lot of chopping. And a little messy.
But so, so worth it!
Whisk together the lime juice, olive oil, chili powder, cumin, salt and pepper.
In a separate bowl, combine the avocados, mangos, tomatoes, onion and cilantro.
Add the dressing, toss carefully (don’t mush your mangos or avocados) and serve immediately.
Add it to a main dish of Tequila Lime Chicken, a delicious side of Grilled Corn Salad , blue corn tortilla chips with your favorite salsa and a Blackberry Margarita and you have the perfect menu for a delicious Cinco de Mayo Celebration.
This is the chance I’ve been waiting for to try out The Pioneer Woman’s Blackberry Margaritas that she featured on her show a few weeks back. Oh my did they look good! Lime.Salted.Rims. I’ll let you know how they turn out!
Happy Cinco de Mayo!
remember to celebrate responsibly (but eat all the Avocado Mango Salad you want) and