I Can’t. Stop. Eating. This. Mango, Avocado & Cucumber Salad.
The flavors and textures in this salad are perfectly balanced, which is pretty exciting because it’s as good for you as it is delicious. Not only does it taste great, but this flavor-packed salad is ultra-hydrating, making it perfect to eat all summer long.
This dish is great for a snack or as a side dish. You can also toss it with your favorite greens for a more traditional salad. If you toss it with greens, add some cooked quinoa and/or a few tablespoons of raw pumpkin seeds and you’ll really impress the crowd.
Look for a ripe, sweet mango. Under-ripe mangoes can be pretty sour and the sweetness of a mature mango is best here. Chop the mango, avocado and cucumber into about 1/4 to 1/2 inch cubes—just try to get them all about the same size. If you don’t care for cilantro, basil and mint are also great here.
Mangoes, avocados, and cucumbers are generally decent prices in the warmer months, but that of course depends on where you live. I like to make this when the ingredients are a good price and in-season, and when I have fresh herbs growing in my garden. When timed right this dish is actually really affordable.
1 ripe mango, peeled and chopped (about 1.5 cups chopped)
1 avocado, chopped
1 large cucumber, half peeled, seeded and chopped (about 2.5 cups chopped)
3 tablespoons chopped cilantro
1 tablespoon chopped mint
Honey Lime Dressing:
3 tablespoon fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon honey
1/4 teaspoon fine sea salt
First, make the dressing (below in the next step) in the bottom of your large bowl to avoid making extra dishes. Chop all ingredients then gently toss in the dressing. Store it in an airtight glass container in the refrigerator for up to 3 days.
Tip: Use the same tablespoon for all measurements, if you pour the honey in the tablespoon after you’ve used it for the oil it will slide out perfectly instead of sticking to the spoon.