Sale on avocados this week!
Needs some ideas?
In addition to this wicked salad, here are 4 more from our kitchens to yours:
This salad is a really easy and fresh side. Serve along side fish, chicken, anything barbecued or toss in some roasted chickpeas or tofu to make it a meal on its own.
I often get asked how to cut up mangoes. This is my preferred method. Slice a small piece off the bottom (so it can stand up on it’s end) and the top. With a very sharp knife remove small strips of the skin. Run your knife along the flat edge of the pit first and then tackle the remaining fresh on the sides.
Because the pits are irregular shaped and no two are the same, you may have quite a bit of flesh left on the pit when you’re through slicing. Don’t be shy. Stick that pit right in your gob and gnaw away until you’ve stripped it clean and your chin is running with mango juice. Trust me. It’s the only way.
You want to choose mangoes that are ready and ripe. They should ‘give’ slightly when squeezed but shouldn’t be soft. If you find your mangoes a bit more sour than you’d hoped, add a little bit of honey to the dressing.
For this salad you’ll want the avocados to be slightly firm so they don’t fall apart when you toss all of the ingredients together. These are just a touch too ripe, but still worked perfectly well.
Cue gorgeous sunlight shot…
You’ll want to serve this within a couple of hours of making it. If you’re looking to make it ahead, prep everything but the avocados and add them last minute.