September 18th, 2006

Mango, tomato and avocado salad

Mango, tomato and avocado saladIt’s not often that supermarket flyers or free magazines provide anything useful. At least, that is the perception. On my last trip to Publix, however, I picked up their free GreenWise Market publication — the avocado issue — and was immediately drawn to this mango, tomato and avocado salad.

I wanted to try it right away but a week went by before I made anything food at home — as I’m sure you’ve noticed from the few recipes I’ve posted — but I finally tried it last night.

The recipe is easy and the salad fresh and tasty. I served it with grilled chicken breast for lunch today. Yup, I actually packed lunch today. It’s almost like a salsa so it’s a good complement to grilled chicken or fish.

As for the Publix magazine, maybe it’s not such a good idea to ignore it, some of its recipes may be worth a try.

Here’s the recipe.

Mango, Tomato and Avocado Salad

  • 1 medium mango cut into chunks
  • 3/4 cup halved cherry tomatoes
  • 1/2 cup thinly sliced red onion
  • 2 tbspoons chopped fresh cilantro
  • 2 tbspoons olive oil
  • 1 tbspoon white wine vinegar
  • 1 tbspoon lemon juice
  • 1/4 tspoon salt
  • 1/4 tspoon freshly ground black pepper
  • 1 clove minced garlic
  • 1 medium avocado, halved, pitted, peeled and cut into chunks
  • Salad greens (optional)

1. In a medium bowl combine mango, tomato and red onion.

2. For the dressing, combine the cilantro, olive oil, vinegar, lemon juice, garlic, salt and pepper in a screw-top jar and shake, or in a bowl and mix. Pour dressing on the mango, tomato and onion mixture. Toss gently to coat. Cover and chill for up to four hours.

3. Mix in the avocado before serving. Serve on bed of greens.

Cook’s Notes

I didn’t have white wine vinegar at hand so I used apple cider vinegar but added a little less than what the recipe calls for. I also forgot the garlic so I used a bit of garlic powder.

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7 Responses to “Mango, tomato and avocado salad”

  1. Okay, this sounds so yummy…I am going to make it one of these days…Did I mention I love your blog????

  2. Very delish and healthy! I have used a similar mix as a topping for spicy chicken tacos (cayenne/sesame seed).

  3. Great idea, Manola. You always add good tips. I’d love that spicy chicken tacos recipe. :)

  4. Hi Paula, you just pan fry some skinless chicken breast coated with cayenne and sesame seeds, obviously making sure the spice coating doesn’t burn, but at the same time, releasing the oils. I think that is the trickiest part. Personally, always a challenge for me, but I seem to do OK when I make sure the heat is low to medium. Then slice them up for a filling after they cool.Offer your mango, avocado, red onion, cilantro, sour cream, shredded lettuce as a salsa, instead of the typical tomato-based and Mexican fillings. I personally prefer regular flour tortillas (as opposed to corn). When I served this in the past, I would have all ingredients separately and have people make their own fillings. Of course a million variations could come from here, maybe adding a little cumin seed … maybe a little chili oil, as I am a spice freak. Also perhaps could be awesome grilled. Like the Publix recipe, this is one of those things I found in a newspaper clipping and then just cooked in different ways since then.

  5. Ooohwee, that sounds delicious. I am going to try that out tomorrow. Thanks!

  6. This was delicious! Thanks for sharing!

  7. Just saw this for some reason. Can’t wait til next mango season to try!

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