This recipe was one of things where I had barely any groceries and needed to use up a ripe avocado and mango before leaving for vacation. It ended up being so delicious I made it again a few days later and knew it needed a home on the blog. The sweet and tanginess of the mango pairs perfectly with the creamy avocado and salty cotija cheese. You can easily double it for a crowd. I also like to leave out the greens and just eat it as a dip with tortilla chips!
I’ve made this a few times for cookouts etc., but Dave and I also love it for a weeknight dinner. Just add some grilled chicken or shrimp for a satisfying dinner salad!
Avocado Mango Salad, serves 6 as a side or 2 as an entree salad
Ingredients
- 1 large or 2 small avocados, cubed
- 1 large mango, cubed
- 8oz greens
- 1/3 cup cotija cheese
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp sesame oil
- 1/2 tsp salt
- 1/4 tsp pepper
Directions
- Make vinaigrette by whisking together olive oil, red wine vinegar, sesame oil, salt and pepper.
- Add all ingredients to a large bowl and drizzle with vinaigrette. Start with about 2/3 of the vinaigrette and then add more to taste.
If you’re into the mango, make sure to check out this Mango Caprese Salad too!
Biscuits & blessings,
Leels
