Go Back Email Link
–+ servings
Chopped avocado, mango and cucumber in a salad bowl with creamy Dijon Vinaigrette drizzled on top.
Print Recipe
5 from 1 vote

Avocado Mango Salad With Creamy Dijon Vinaigrette

Cool and refreshing and easy peasy!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 6 servings
Calories: 244kcal
Author: Carolyn Hetke

Ingredients

  • 1 English cucumber peeled and seeded
  • 2 large mangoes
  • 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

Nutrition does not include optional lettuce or shrimp.

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