Avocado And Mango Salad
3
- Prep Time25 min
- Total Time25 min
- Makes4 to 6 servings
Smoky Chipotle And Chiles de Árbol Shrimp. (Recipes by: Diala Canelo; produced by: Chantal Braganza and Sun Ngo; Photography by Carmen Cheung; food styling by Sage Dakota; prop styling by Christine Hanlon; hair and makeup by Wendy Rorong; clothing courtesy of horsesatelier.com)
This healthy and incredibly delicious dish can be served as a side, to accompany a taco feast, or even as a taco topping.
Ingredients
4 mangoes, cut in 1 1⁄2-in. cubes
3 avocados, cut in 1 1⁄2-in. cubes
1/2 cup cilantro leaves
2 tbsp lime juice
1 tbsp olive oil
Pinch each of sea salt and pepper
1 tsp ground Tajín seasoning, optional
Instructions
Place mango and avocado cubes in a medium bowl; add cilantro, lime juice, olive oil, salt and pepper.
Gently mix together using a wooden spoon until well combined. Sprinkle with Tajín.
Kitchen tip
Also known as bird’s beak chilies, chiles de árbol are spicy Mexican peppers; you can often find them in dried form at your local Latin American grocery store or online.
This salad is part of a homemade taco bar menu developed for Chatelaine by Diala Canelo. Get all the recipes for our taco feast.
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