I love this salad! It’s my go-to salad recipe during mango season and beyond. Not only because it’s easy to put together using a couple of vegetables, but because it is oh-so-fresh, inviting, creamy and summery. Plus, the light vinaigrette made from the juice of half a lemon and extra-virgin olive oil is more than refreshing. I know by now you feel like reaching through your screen to take a spoonful. 🙂
Who wouldn’t? All my favorite ingredients are included; sweet corn, super sweet mango, crunchy bell peppers mixed with a little chopped cilantro and tossed with lemon and olive oil vinaigrette. This will make a great lunch or dinner served with grilled fish.
You can add other vegetables of choice. Red onion and cucumber are great additions. Just be sure to soak the onions in some water to remove the raw onion taste. Because avocado easily changes its color from green to dark brown if not consumed immediately, add your avocado cubes just before you serve. or sprinkle some lemon or lime juice on it before adding to your salad and refrigerate.
Try it out and thank me later in the comments area below.
- 1/2 ripe mango, diced
- 1 cup cherry tomatoes, halved
- 1 cup lettuce (or any salad greens), schredded
- 1 green bell pepper, cubed
- 1 cup sweet corn
- 1 whole avocado, diced
- 8 cilantro sprigs, chopped
- 1 tbsp. extra virgin olive oil
- Juice of half lime or lemon
- Mix all ingredients in a large bowl, add lemon and olive oil and mix well.