Description
This vibrant Avocado Mango Salad combines sweet mangoes, creamy avocado, fresh strawberries, and a hint of jalapeño for a refreshing, tropical-inspired dish. Tossed with a zesty lime and sesame oil dressing, this salad is perfect as a light lunch or a colorful side dish bursting with fresh flavors and wholesome ingredients.
Ingredients
Scale
Salad Ingredients
- 2 medium mangoes, diced
- 1 cup shelled edamame, thawed (optional)
- 1 cup diced strawberries
- 1 medium avocado, diced
- 3 tablespoons finely diced red onion
- 1 medium jalapeño, seeded and finely diced
- 1/4 cup thinly sliced basil leaves
- 3 tablespoons chopped cilantro
Dressing Ingredients
- 1 tablespoon sesame oil
- Zest of 1 lime
- 1/4 cup lime juice
- 1 teaspoon maple syrup
- 1/4 teaspoon salt
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the diced mangoes, shelled edamame (if using), diced strawberries, diced avocado, finely diced red onion, seeded and finely diced jalapeño, thinly sliced basil leaves, and chopped cilantro. Gently mix until the ingredients are evenly distributed.
- Prepare Dressing: In a small bowl, whisk together the sesame oil, lime zest, lime juice, maple syrup, and salt until the dressing is well combined and slightly emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Gently toss all ingredients together, being careful not to mash the avocado, until everything is evenly coated with the dressing. Serve immediately for the best fresh flavor.
Notes
- For added protein, include the shelled edamame or substitute with chickpeas if preferred.
- The jalapeño can be adjusted or omitted based on your preferred spice level.
- Use fresh lime juice and zest for maximum brightness in flavor.
- This salad is best served fresh but can be stored in the refrigerator for up to a day; avoid long storage to prevent avocado browning.
- Maple syrup can be substituted with honey or agave syrup if desired.
