Avocado Mango Salad
Avocado Mango Salad made with mangoes, avocados, lemon juice, garlic, cilantro, red onion, cherry tomatoes, olive oil, and salt.
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Servings: 4
Ingredients
- 2 small mangoes peeled and cubed
- 4 whole avocados peeled and cubed
- 1 whole lemon juiced
- 1 large garlic clove mashed
- ¾ tsp salt or less to taste
- 2 tbsp fresh cilantro finely chopped
- ½ small red onion finely diced
- 1 cup cherry tomatoes halved
- 2 to 3 tbsp olive oil or to preference
Instructions
- Finely dice the red onion and mash the garlic clove until smooth.
- Peel the mangoes and cut them into small, evenly sized cubes.
- Peel the avocados and cut them into small cubes. Handle gently to help the avocado pieces maintain their shape.
- Cut the cherry tomatoes in half.
- Place the cubed mangoes, cubed avocados, halved cherry tomatoes, diced red onion, mashed garlic, and chopped cilantro in a large mixing bowl.
- Squeeze the juice of 1 lemon over the ingredients.
- Add the salt and olive oil.
- Gently toss the salad until all ingredients are evenly combined and lightly coated with the lemon juice and olive oil.
- Taste and adjust the salt, lemon juice, or olive oil as desired.
- Serve immediately as a fresh salad, side dish, or topping for grilled meats, seafood, tacos, or rice bowls.
Notes
This recipe is naturally gluten-free when prepared with fresh, gluten-free ingredients.
Confirm that the olive oil, salt, and any packaged ingredients are labeled gluten-free and free from cross-contact warnings.
Use fresh mangoes, avocados, lemon, garlic, cilantro, red onion, and cherry tomatoes without added sauces or seasoning blends.
Prepare the salad with clean knives, cutting boards, mixing bowls, and utensils to prevent cross-contamination.
If serving with chips, grilled proteins, tacos, or other dishes, make sure all accompanying items are gluten-free.