This recipe also comes from the Mexican magazine. It looks fresh and delicious and perfect for another hot day here in NYC. We are having a heat wave. It has been in the 80s for the past couple of days and it’s not supposed to cool down until the weekend. I am not ready for such warm weather yet.
Mango, Tomato and Avocado Salad
1 medium mango, seeded, peeled and cut into chunks
1 medium tomato, cut into chunks
1/3 cup thinly sliced red onion
2 tbsp. snipped fresh cilantro
2 tbsp. olive oil
1 tsp. white wine vinegar
1 tbsp. lime juice
1 garlic clove, minced
1/4 tsp. salt
1/8 tsp. black pepper
1 medium avocado, halved, seeded, peeled and cut into chunks
Lettuce leaves (optional)
In a medium bowl combine mango, tomato, and red onion. For dressing, in a screw top jar combine cilantro, oil, vinegar, lime juice, garlic, salt and pepper. Cover and shake well. Pour dressing over mango mixture. Toss gently to coat. Cover and chill for 1 to 4 hours.
Just before serving, stir in avocado. If desired, serve with lettuce leaves. I think it’s great with the lettuce….I used romaine.