Mango, Tomato, and Avocado Salad

This beautifully hued salad features fresh tomato, avocado, and mango, the peach of the tropics. Look for fairly large mangoes, which have a higher fruit-to-seed ratio than smaller ones, and buy only those that are yellow with a blush of red.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Chill: 4 hrs
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Mango, Tomato, and Avocado Salad
Ingredients
1
medium mango, seeded, peeled and cut into chunks
1
medium tomato, cut into chunks
1/3
cup thinly sliced red onion
2
tablespoons snipped fresh cilantro
2
tablespoons olive oil
1
tablespoon white wine vinegar
1
tablespoon lemon juice
1
clove garlic, minced
1/4
teaspoon salt
1/8
teaspoon freshly ground black pepper
1
medium avocado, halved, seeded, peeled and cut into chunks
 
Lettuce leaves (optional)
Directions
  1. In a medium bowl combine mango, tomato, and red onion.
  2. 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
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