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Mango Avocado Salad

Posted by Catherine Murray on

Everything you’d ever want to eat on a hot summer’s night.

Prep Time: 15 minutes

Servings: 6 side salads, 4 meals

Salad Ingredients

  • 2 fresh or frozen mangos, cubed
  • 2 avocados, cut into cubes or slices
  • 1 pint cherry tomatoes, cut in halves
  • 7oz. arugula
  • ¼ tsp salt

Dressing Ingredients

  • ¼ cup mango puree
  • 1/3 cup extra virgin olive oil (try Almaoliva Arbequino
  • 1 handful cilantro
  • 1 lime, juiced
  • 3 tbsp honey
  • 3 tbsp red onion
  • ¼ tsp salt
  • ¼ tsp pepper

Mango Avocado Salad Recipe


  1. With a blender, immersion blender or food processor, combine all dressing ingredients until well blended. (Or mince the cilantro and red onion and mix well with a fork.) Set aside.
  2. Make a bed or arugula and place remaining salad ingredients on top, sprinkling with salt. Drizzle dressing and serve.


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