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Mango Avocado Salad
A delicious late-autumn side dish, this quick-and-easy mango avocado salad is light, bright, and makes good use of seasonal ingredients.
Course
Appetizer, Autumn, Salad, Side Dish, Sides, Winter
Cuisine
American
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Calories
293
kcal
Author
Alexandra Daum
Ingredients
2
large
mangoes
ripe
2-3
large
avocados
ripe
1
shallot
or 1/2 small red onion, finely diced
Handful
parsley
leaves only, finely chopped
½
teaspoon
sea salt
to taste
½
teaspoon
black pepper
to taste
¼
teaspoon
hot pepper flakes
optional
1
lemon, juiced
~ 3 tablespoons
2
tablespoons
olive oil
Instructions
Peel and dice the mangoes and avocados into approximately equal pieces. Place into a large serving bowl.
2 large mangoes,
2-3 large avocados
Add the shallot, parsley, salt, pepper, and hot pepper (if using).
1 shallot,
Handful parsley,
1/2 teaspoon sea salt,
1/2 teaspoon black pepper,
1/4 teaspoon hot pepper flakes
Add the lemon juice and olive oil. Mix well and season to taste. Serve at room temperature.
1 lemon, juiced,
2 tablespoons olive oil
Nutrition
Serving:
1
|
Calories:
293
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
22
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
15
g
|
Sodium:
306
mg
|
Potassium:
696
mg
|
Fiber:
9
g
|
Sugar:
16
g
|
Vitamin A:
1306
IU
|
Vitamin C:
51
mg
|
Calcium:
28
mg
|
Iron:
1
mg