Avocado and Mango Salad Recipe | Joy of Cooking Recipes

I never thought I would blog about salad.  I do not read anyone’s salad recipe posts online either, unless  something is catchy.  Because salad, in my view, consists of anything you mix and add anything you wish and make it any way you wish.  I thought there was nothing special about any particular salad style or recipe.  Salad was something that could have a million combinations.

But this Avocado and Mango Salad, my friend, changed my mind.

... and I fell in love with this Avocado and Mango Salad!

Avocado and Mango Salad, 4 servings

Original recipe from Joy of Cooking, my adaptations & notes in brown.

Ingredients for the salad:

1 lemon

2 avocados

1 ripe mango or papaya (I used mango)

¼ cup olive oil (original recipe ½ cup )

2 Tbsp fresh lemon juice

Salt & black pepper to taste

2 cups arugula leaves (I used spinach)

½ cup thinly sliced red onion (I used white onion)

This it it.  Minimal ingredients needed for this simple and easy salad recipe..

To make the Avocado & Mango Salad:

1.  Slice the lemon in half.  (use part of it later for the required lemon juice)

2.  Halve, pit, peel, and thinly sliced the avocado lengthwise.  (slice or chop it however you want!)  Gently rub the avocado slices with the lemon halves.  (this prevents avocado from quickly turning brown and ugly)

how to pit an avocado: slice vertically into two halves, rub lemon, spoon out avocado, discard the shell and the seed

3.  Peel & seed mango/papaya, slice vertically into segments.  (oh come on, slice or chop however – the choice is yours!)

avocado and mango - slice, dice, chop, mash, grate - do as you wish!

4.  Whisk together olive olive + lemon juice + salt + black pepper in a small bowl (and keep this dressing aside).

the basic salad dressing that I now use with other random salads as well!

5.  Toss arugula leaves (randomly torn spinach leaves) and red (white) onions with half of the dressing, and divide among chilled salad plates.  Alternate the slices of avocado and mango around the arugula.  Spoon as much of the remaining dressing over the slices as desired.  (or make your life easier by just mixing the leaves + onion well with all the dressing, then add avocado + mango pieces and toss all well together without mashing the fruits.  done.  chill in refrigerator until ready to serve.)

Can't tell what I love more - the gorgeous colors or the amazing taste!?

(linking this salad to Anjali's event and Anu's links here & here)

The marriage of creamy avocado with sweetness of mango, while the combination of dressing adding a spark to it, along with a little crunch of the onion and soft leaves – it’s perfect, I tell ya.

And it tastes good, looks good, and even smells good.  This sounds just like the carrot and mint soup, eh?

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