Spicy Mango Avocado Salad
Spicy Mango Avocado Salad is a summer staple that tastes good with everything. It's fresh, vibrant, and full of texture and flavor, and I love it most of all as a side for BBQ meats or fish. You can even blend the leftovers into a dip!
Ingredients
- 1 avocado
- 1 mango
- 1 bell pepper
- 2 spring onion
- 2 chillis
- 6 cherry tomatoes
- 2 limes
- coriander/cilantro leaves and stems to garnish
- flaky sea salt
Instructions
- Slice the mango, avocado, and bell pepper into similarly sized pieces.
- Quarter the cherry tomatoes and thinly slice the chili and spring onion.
- Squeeze over the lime juice and season with salt before gently tossing. Garnish with fresh coriander/cilantro leaves and serve.
Notes
You can replace the spring onion with finely diced shallot, but onions can be too strong.
Adjust the heat levels by deseeding the chili to make it milder, or adding the seeds to make it spicier. Use jalapeno peppers for a milder hit, or upgrade to habanero to add more kick.
Store leftovers covered in the fridge with an extra squeeze of lime juice and enjoy within 1-2 days.
This recipe works just as well as a chunky dip for tortilla chips if you cut everything small enough.
Nutrition
Calories: 145kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 12mgPotassium: 572mgFiber: 6gSugar: 11gVitamin A: 1980IUVitamin C: 111mgCalcium: 35mgIron: 1mg
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