Mango, Tomato, and Avocado Salad
This Mango, Tomato, and Avocado Salad is a colorful and delicious dish that features succulent, sweet mango, rich avocado, and fresh tomatoes!
Servings: 4
Ingredients
- 2 tablespoons Extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 small clove garlic grated on a microplane
- 2 tablespoons chopped fresh cilantro plus more for garnish
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 medium mango peeled, seeded, and cut into thin slices or chunks
- 3-4 Campari tomatoes cut into wedges
- ½ small red onion thinly sliced, about ⅓ cup
- 1 medium avocado halved, seeded, peeled, sliced, or cut into chunks
- 1 head of Romaine torn into bite-sized pieces
Instructions
For the Vinaigrette
- In a screwtop jar or container with a tight-fitting lid, combine the oil, vinegar, lime juice, garlic, cilantro, salt, and pepper.
- On a platter or in a large, shallow bowl, arrange the romaine. Top with the mango, tomatoes, and onion. Pour half of the dressing over the salad. Cover and refrigerate for at least 1 hour and up to 4 hours.
- Just before serving, add the avocado. Pour the remaining dressing over the salad, and lightly toss. Garnish with chopped fresh cilantro. Serve immediately. Enjoy!
Notes
Salad can be made, covered, and refrigerated up to 4 hours in advance.
Nutrition
Calories: 203kcal | Carbohydrates: 19g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 303mg | Potassium: 651mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3879IU | Vitamin C: 40mg | Calcium: 36mg | Iron: 1mg
