Avocado Mango Salad
Updated: Jun 22, 2018
This salad is the perfect addition to any Mexican dinner such as a taco, enchilada, or chili bowl. The tropical flavors of mango and lime are a perfect balance with the corn and avocados. This is a family favorite in the Campbell house.
Yields: 4 serving
Prep Time: 15 minutes
Cook Time: 0 minutes
1 tablespoon lime juice
1 tablespoon white balsamic vinegar
2 ripe mangoes, pitted, peeled, and diced
2 avocados, pitted, peeled, and cubed
1 cup corn, fresh or frozen
1/2 red onion, finely diced
1. In a small bowl, whisk together the lime juice and balsamic vinegar.
2. In a large bowl, toss together the mangoes, avocados, corn, and onion. Coat with the lime juice mixture. Season with salt and pepper to taste and serve.
Kim’s Hints: This Salad can easily be converted into a main dish by adding a cup or two of black beans along with a cup of cooked quinoa. Red quinoa complements the colors of this dish beautifully.