How to: Healthy Side – Avocado Mango Salad



Sale on avocados this week!

Needs some ideas?

In addition to this wicked salad, here are 4 more from our kitchens to yours:

Chocolate Avocado Mousse

Fettuccine with Creamy Avocado Sauce

Avocado Chicken Salad

Classic Guacamole


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.

IMG_4763Get yourself a little prep station going and this salad will come together in less than 15 minutes.


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.

Enjoy, friends!


Avocado Mango Salad

Serves 4
Prep time 15 minutes
Website Adapted from Sunny Anderson (Food Network)


  • 2 Small mangoes (peeled and cubed)
  • 2 Small avocados (pitted and cubed)
  • ¼ cup thinly sliced red onion
  • ¼ cup roughly chopped cilantro or parsley
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lime juice
  • salt and fresh ground black pepper (to taste)


  • 1 teaspoon honey (If mangoes are slightly tart)


This recipes adapts to make a great too salsa too.  Dice the avocado and mango, mince the onions and add ½ a jalapeño for some heat.  Leave out the olive oil.


1. Combine mangoes, avocado, onion and cilantro/parsley in a medium bowl.
2. In a small bowl, whisk olive oil, lime juice, honey (if using) and salt & pepper. Pour dressing over mango mixture and toss together gently.
3. Serve as is, or over a bed of your favourite greens.


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