Mango and Avocado Salad

Staff Writer
Mango and Avocado Salad
Mango and Avocado Salad with Raspberry Vinaigrette

Cara Howe

Mango and Avocado Salad with Raspberry Vinaigrette

Mango and avocado complement each other nicely in this delectable salad. The avocado is blanketed with the garlicky dressing while the mango adds a sweet contrast. If you aren't familiar with mangos, this is a good way to become acquainted. When ripe, they will be tender to the touch and will have a rose or yellow blush on them.

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4
Servings
378
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Tablespoons raspberry or red-wine vinegar
  • 1/3 Cup olive oil
  • 1/4 Teaspoon salt
  • Freshly ground pepper, to taste
  • 2 ripe avocados, preferably Hass, or black pebbled-skin variety
  • 1 ripe mango
  • 8 red leaf lettuce leaves
  • 1/4 Cup thinly sliced red onion

Directions

Put the vinegar, oil, and salt in a small jar with a tight-fitting cover. Season with pepper, to taste. Shake vigorously. Pour the vinaigrette into a medium-sized bowl.

Cut the avocados in half vertically. Remove the seeds and discard. Insert the handle of a teaspoon between the skin and the flesh of each avocado and gently move it all around the circumference until the flesh is free from the skin. Slice each half into 4 lengthwise slices, then add the slices to the vinaigrette. Toss gently to coat well.

Peel the mango with a small sharp knife. The seed of the mango does not free itself from the flesh as the avocado seed does, so cut 12 lengthwise slices cutting toward the seed, then gently cut them away from the seed.

Lay 2 lettuce leaves on each of 4 serving plates. Remove the avocado from the vinaigrette and alternate slices of avocado and mango (4 avocado, 3 mango) on the lettuce leaves. Sprinkle on a horizontal row of the onion. Pour an equal amount of the vinaigrette over each serving. Serve immediately.

Mango Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Mango Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
33g
51%
Sugar
12g
N/A
Saturated Fat
5g
24%
Protein
3g
6%
Carbs
22g
7%
Vitamin A
72µg
8%
Vitamin B6
0.4mg
18.7%
Vitamin C
41mg
69%
Vitamin E
5mg
27%
Vitamin K
44µg
55%
Calcium
29mg
3%
Fiber
8g
34%
Folate (food)
121µg
N/A
Folate equivalent (total)
121µg
30%
Iron
1mg
5.5%
Magnesium
41mg
10%
Monounsaturated
23g
N/A
Niacin (B3)
2mg
12%
Phosphorus
70mg
10%
Polyunsaturated
4g
N/A
Potassium
662mg
19%
Riboflavin (B2)
0.2mg
10%
Sodium
156mg
7%
Zinc
0.8mg
5%