Get ready to transport your taste buds to the vibrant streets of Thailand with this mind-blowing Mango Avocado Salad that's about to become your new obsession! Imagine a symphony of sweet, creamy, and tangy flavors dancing together in one bowl - this isn't just a salad, it's a culinary adventure that will make your mouth water and your senses come alive. Whether you're a foodie looking for an exotic dish or someone craving a refreshing meal that's both nutritious and incredibly delicious, this recipe is your ticket to flavor heaven!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 ripe mangoes, diced
- 1 ripe avocado, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- Salt to taste
Instructions
- Begin by preparing all the ingredients. Rinse the mangoes, avocado, and red bell pepper under cold water to remove any dirt or impurities.
- Peel the ripe mangoes using a sharp knife, then slice them in half, removing the pit. Dice the mango flesh into small, bite-sized cubes and place them in a large mixing bowl.
- Next, cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Dice the avocado into small pieces and add it to the bowl with the mango.
- Dice the red bell pepper, removing the seeds and stem, and add it to the mixing bowl. Make sure all the ingredients are roughly the same size for a balanced texture.
- Finely chop the red onion and add it to the bowl. The red onion will add a nice crunch and a hint of sharpness to the salad.
- Chop the fresh cilantro and add it to the mixture. The cilantro will contribute a fresh, herbal flavor that complements the sweetness of the mango and the creaminess of the avocado.
- In a small bowl, whisk together the lime juice and fish sauce. This dressing will enhance the flavors of the salad and add a tangy, umami kick.
- Pour the lime juice and fish sauce mixture over the salad ingredients in the mixing bowl. Gently toss everything together using a spatula or your hands, being careful not to mash the avocado.
- Season the salad with salt to taste. Start with a small pinch and adjust as needed, keeping in mind that the fish sauce will also add some saltiness.
- Once everything is well combined, let the salad sit for a few minutes to allow the flavors to meld together. This will enhance the overall taste of the dish.
- Serve the Thai Mango Avocado Salad in individual bowls or on a large platter. Enjoy this refreshing salad as a light meal or as a side dish with your favorite Thai dishes.
Tips
- Choose Perfectly Ripe Fruits: Select mangoes and avocados that are ripe but still firm. Soft, mushy fruits will turn your salad into a messy puree.
- Knife Skills Matter: Cut your ingredients into uniform, bite-sized pieces to ensure every forkful has a perfect balance of flavors and textures.
- Fresh is Best: Use fresh cilantro and squeeze your own lime juice for the most vibrant taste. Bottled juices can't compare to the bright flavor of freshly squeezed citrus.
- Don't Overdress: Add the lime juice and fish sauce gradually and toss gently. You want to enhance the ingredients, not drown them.
- Let it Marinate: Allow the salad to sit for 5-10 minutes before serving. This gives the flavors time to mingle and develop a more complex taste profile.
- Serve Chilled: This salad is best enjoyed cold, so refrigerate for 15-20 minutes before serving for maximum refreshment.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
