Avocado Mango Salad With Creamy Dijon Vinaigrette

Chopped avocado, mango and cucumber in a salad bowl with creamy Dijon Vinaigrette drizzled on top.

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5 from 1 vote

Avocado Mango Salad With Creamy Dijon Vinaigrette

Cool and refreshing and easy peasy!

Prep Time10

Total Time10

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 244kcal

Author: Carolyn Hetke

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.

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.

Nutrition does not include optional lettuce or shrimp.

Nutrition