Mango Avacado Salad

Ingredients

• 2 avocados, medium ripe, diced into ½-inch cubes
• 1 mango, medium ripe, peeled and diced into ½-inch cubes
• ½ red onion, thinly sliced
• ½ cup fresh basil, chiffonade / thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil, extra virgin
• 1½ tablespoons fresh lemon juice
• ½ teaspoon lemon zest
• 1 teaspoon salt, adjust to taste
• ½ teaspoon black pepper

Directions

1. 01

   Thinly slice the red onion and soak in cold water for 10 minutes (to reduce sharpness), then drain.

2. 02

   Skin and cut the mango into ½-inch cubes

3. 03

   Cut the cherry tomatoes in half.

4. 04

   Chiffonade the basil by stacking the leaves, rolling them, and slicing into thin ribbons.

5. 05

   Halve the avocados, remove the pit, and dice just before assembling to prevent browning.

6. 06

   In a mason jar or small bowl, combine olive oil, lemon juice, lemon zest, salt, and black pepper. Shake or whisk until emulsified. Taste and adjust seasoning if needed.

7. 07

   In a large mixing bowl, gently toss avocado, mango, red onion, basil, and tomatoes. Drizzle the vinaigrette over the salad and toss lightly to coat.

8. 08

   Serve immediately or chill briefly (up to 30 minutes) before serving for the best flavor.

Notes

• Use ripe but firm avocados and mangoes to prevent mushiness.
• If making ahead, toss diced avocado with a little lemon juice before adding to the salad to slow browning.
• Try adding baby spinach, strawberries, or a sprinkle of feta cheese for variation.
• You can prep everything in advance, but add the vinaigrette just before serving to keep textures crisp