Mango, Tomato, and Avocado Salad
- In a medium bowl combine mango, tomato, and red onion.
- For dressing, in a screw-top jar, combine cilantro, olive oil, vinegar, lemon juice, garlic, salt, and pepper. Cover and shake well. Pour dressing over fruit mixture. Toss gently to coat. Cover and chill up to 4 hours. Stir in avocado just before serving. If desired, serve on lettuce leaves. Makes 4 servings.
Nutrition Facts (Mango, Tomato, and Avocado Salad)
- Per serving:
- 166 kcal cal.,
- 12 g fat
- (2 g sat. fat,
- 0 mg chol.,
- 154 mg sodium,
- 14 g carb.,
- 3 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Dannielle Piersant 816 Days Ago
Was out of lemon and white wine vinegar, so used balsamic instead. Also used green onions instead of red to lighten up the onion flavor a bit (heavy raw onion is not something we care for), and cut out the cilantro (which tastes like feet). This was amazing! We will definitely be making this again. It's the perfect mix of sweet, sour, salty, and spicy.