• Kim Campbell

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

Sea Salt

Black pepper


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.

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