How to Make Mango Avocado Salad

This salad is always a hit when I bring it to a party or serve it at functions at my house. It usually goes within a few minutes no matter how much I make.

Share it as much as you want as long as you credit you friendly, neighborhood dietitian Yvonne Syto. www.NutritionMap.com

Make sure to scrub and/or wash all of the main ingredients prior to cutting and chopping.
 

• 2 cups of fresh or frozen mango chunks
• 2 Haas avocados (if using organic you will need 4 since they are usually significantly smaller), cubed
• 1 medium sized red onion (or half of a large one), chopped
• 1 pint grape tomatoes, each tomato cut in half
• 6 cloves of garlic, smashed and finely chopped
• Juice of 2 limes (or about 1/4 cup)
• cilantro (1/2 cup packed leaves), finely chopped
• 2 tbsp olive oil
• salt (1/2 -1 tsp) and pepper to taste
• Combine all ingredients, except for the olive oil in a large bowl and refrigerate for 2 hours prior to serving.
• Drizzle olive oil over the bowl prior to serving.   
• Makes about 8 cups of salad. 

Serving suggestion:

Top 1/4 cup over a Veggie burger (or regular beef burger)
Have 1/4 cup over 1 slice wheat toast for a snack
Enjoy as a side dish
Garnish over fish tacos
Use as a dip with tortilla chips, wheat crackers, rice chips or crusty sliced whole wheat baguette.  

Let me know if you make it at home. 

Enjoy!