Fresh, sweet and creamy:
urbanfarmie.com
Preptime: 15 minutes
Total Time: 15 minutes
Servings: 4
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
Vinaigrette
- 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
- Thinly slice the red onion and soak in cold water for 10 minutes (to reduce sharpness), then drain.
- Skin and cut the mango into ½-inch cubes
- Cut the cherry tomatoes in half.
- Chiffonade the basil by stacking the leaves, rolling them, and slicing into thin ribbons.
- Halve the avocados, remove the pit, and dice just before assembling to prevent browning.
- 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.
- 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.
- 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