This simple salad of sliced mangoes and avocado is ridiculously easy, but absolutely perfect! Post may contain affiliate links.
I’m a list person. When I go shopping, I rarely stray from the list. Unless that list is for Marshall’s – I may run in there with sheets on the list and come out with olive oil, popcorn and a new lamp. My grocery store list is another story, I try to stick with it, to not impulse buy that bag of white chocolate covered pretzels or that pumpkin spice beer. However, occasionally I stray for a good deal. Recently I found myself with a crisper drawer containing to impulse buys – mangoes and avocados. I had no idea what I wanted to do with them.
After finding Avocado-Mango Salad in Ellie Krieger’s So Easy: Luscious, Healthy Recipes for Every Meal of the WeekI realized I hardly had to do anything to them at all. This salad was a revelation. Seriously. This is what it’s all about, fresh eating made so simple. This was fantastic. Who knew that all you had to do with mango and avocado was slice them, squeeze a little lime on top, salt and pepper and you had one of the best salads you’d ever eaten! She called for thinly sliced read onions, which I didn’t have and for serving on Bibb or Boston lettuce, I just used some baby spinach.
Don't let the simplicity of this salad fool you, everyone loves it!
- 4 leaves Bibb lettuce or butter lettuce
- 1 avocado pitted, peeled and sliced 1/4 inch thick
- 1 mango pitted, peeled and sliced 1/4 inch thick
- 1/4 red onion very thinly sliced into rounds
- 4 lime wedges
- 1/4 teaspoon salt
- fresh ground black pepper
Place the lettuce on each serving plate. Arrange 4 to 5 slices each of avocado and mango, alternating them in a row, onto each lettuce cup. Top each with a few onion rounds and then squeeze a lime wedge over each salad. Season with salt and pepper and serve.
This will be my entry for Foodie Friday at the every so lovely Rattlebridge Farm.
This will be my entry for Souper Sundays (Soup, Salad, orSammie) hosted by Deb at Kahakai Kitchen.