Avocado, mango and citrus salad

This is a slightly unexpected mix – the soft avocado; the fleshy, sweet mango; and the bright citrusy orange and lime – but it works brilliantly. As a salad, it’s a keeper.

If you want to make the whole thing ahead of time, do everything except peeling and slicing the avocado which will turn brown. If you really want to add it, take the juice of one of the limes and dowse any avocado flesh exposed to the air with the juice – that will keep it green for half an hour or so.

how to peel and chop a mango easily

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

Grape and cucumber salad with walnuts

This is effectively a very different take on a ‘green’ salad. But rather than the normal flamboyant ubiquitous leafy affair, this is more of a…
Read More

Sicilian orange, fennel and burrata salad

“Our next round of food arrives as the wine is drained. Squat burratas in olive oil; rosemary-topped focaccia that is almost sweet; heritage tomatoes…
Read More

Lemony courgette carpaccio

The idea of this salad is to marinate the courgette – in fact, I think this is one of the best ways of eating courgette…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts