Nothing could be easier than this cool, refreshing Avocado Mango Salad with its Creamy Dijon Vinaigrette.
What Makes This Recipe Special?
- This is a refreshing salad in hot weather, but it is also welcome in Spring when we are all chomping at the bit for warmer weather.
- The fruit and tangy Dijon dressing make an unusual but delicious flavour combination.
- You can add shrimp or chicken to make this a great lunch dish.
Ingredients and Substitutions
- The mango and avocado are the mainstays of the recipe. The avocado lends weight to it, so I wouldn't omit the avocado. You could substitute cantaloupe or nectarines for the mango if you prefer.
- The shrimp is optional. You could add cooked chicken or turkey if you want to add protein to the salad.
- There is no lettuce called for in the salad, but you could serve it on a bed of Bibb lettuce for a 'full' salad experience.
How To Make It
- You can make the dressing ahead of time and keep it refrigerated.
- You will chop and combine the other ingredients. If you choose to prep the salad ahead of time, don't chop the avocado until you are ready to serve it so it doesn't turn brown.
Suggested Menu
Air Fryer Honey Mustard Chicken Cutlet
Coconut Lime Cheesecake
Avocado Mango Salad
Air Fryer Green Beans
Wine Pairing
The creamy dressing and delicate flavours here call for a crisp white wine with good acidity. Because the mango and the dressing add some sweetness to the dish, I would recommend an off-dry Riesling, Pinot Gris or even Gewurztraminer.
You might get away with a Chardonnay, Viognier or Chenin Blanc if they have been designed to appeal to a broad audience. Bulk-produced wines often contain a fair amount of residual sugar that makes them easy to quaff.
Related Recipes
Avocado Mango Salad With Creamy Dijon Vinaigrette
Cool and refreshing and easy peasy!
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Save Print Pin FacebookServings: 6 servings
Ingredients
- 1 English cucumber peeled and seeded
- 2 large mangoes See Note 1.
- 3 avocados
- 1 Bibb letttuce leaves optional
- 1 lb cooked, peeled shrimp optional
Creamy Vinaigrette
- 1 ½ Tbsps white vinegar
- 1 ½ Tbsps sugar
- 3 Tbsps Dijon mustard
- 3 Tbsps mayonnaise
Instructions
- Mix all the vinaigrette ingredients together and stir to incorporate. Allow at least a ½ hour for flavours to meld.
- You may choose to cut away strips of the cucumber peel, leaving some green contrasting peel. Quarter cucumber lengthwise. Run a small spoon the length of the cucumber to remove the seeds. Cut cucumber into ½ " cubes.
- Cut the fleshy faces off the mango. Peel off the tough outer skin. Cut pulp into ½" cubes.
- Just before ready to serve, halve avocados, remove pits and scoop the flesh out of the peel. Cut in to ½" cubes.
- Toss cucumber, mango and avocado (and shrimp if using) with the creamy dressing. Serve on Bibb lettuce leaves if desired.
Notes
- You could substitute cantaloupe, honeydew melon, or necatarine for the mango.
Nutrition
Calories: 244kcal | Carbohydrates: 25g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 146mg | Potassium: 690mg | Fiber: 8g | Sugar: 14g | Vitamin A: 956IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 1mg
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