Brazilian Cuisine
Mango and Avocado Salad with Lime Dressing
This vibrant salad embodies Latin American freshness and modern lightness, perfectly balancing flavors through a beautiful contrast of ingredients. The buttery, melting texture of ripe avocado pairs wonderfully with the juicy, honeyed sweetness of tropical mango and crispy fresh salad greens. A tangy citrus dressing made from lime juice and olive oil binds the components together, highlighting their exotic profile and tempering any excessive sweetness. Its delicate sourness, mild spice, and fruity aroma make this salad a wonderful standalone light dish or a refreshing side for hearty grilled meats.
Dishday
Recipe overview
- Total time
- 15 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 190 kcal
- Protein
- 2 g
- Fat
- 14 g
- Carbs
- 16 g
- Fiber
- 5 g
Step by step
Method
- 01
In a small container, combine the olive oil, fresh lime juice…
In a small container, combine the olive oil, fresh lime juice, liquid honey, and a pinch of salt. Whisk vigorously with a fork or a small whisk until a smooth, slightly cloudy emulsion forms.
- 02
Peel the ripe mango, carefully slice the flesh away from the…
Peel the ripe mango, carefully slice the flesh away from the flat central pit, and cut it into neat, even 1.5 cm cubes for comfortable eating.
- 03
Cut the avocado in half, remove the pit, gently peel off the…
Cut the avocado in half, remove the pit, gently peel off the skin, and slice the flesh into uniform cubes matching the size of the mango pieces for a balanced presentation.
- 04
Wash the mixed salad greens in ice-cold water to restore thei…
Wash the mixed salad greens in ice-cold water to restore their crispness, then gently dry them using paper towels or a salad spinner.
- 05
Finely chop the fresh cilantro leaves, discarding the tough s…
Finely chop the fresh cilantro leaves, discarding the tough stems, so it can fully release its bright herbal aroma into the salad base and add a classic Latin American touch.
- 06
In a large deep mixing bowl, delicately combine the dried sal…
In a large deep mixing bowl, delicately combine the dried salad greens, mango cubes, avocado, and chopped cilantro, taking care not to crush the delicate ingredients.
- 07
Drizzle the salad with the prepared lime dressing directly be…
Drizzle the salad with the prepared lime dressing directly before serving and toss gently with two spoons from bottom to top until the sauce lightly coats every leaf.
Dishday
Useful advice
Cooking tip
To prevent the avocado from turning brown and keep its beautiful light green hue, drizzle it with a small amount of freshly squeezed lime juice right after cutting.
How to serve
Arrange the salad loosely in layers on a wide serving platter to avoid bruising the delicate avocado and mango flesh, and add the dressing strictly right before serving.
How to store
Once dressed, the salad cannot be stored because the greens wilt quickly and the fruits release juices. However, you can prepare the dressing in advance and store it in the fridge for up to 3 days.
Note
Choose mangoes and avocados at the exact same stage of ripeness so that they blend together harmoniously with each bite.
