Recipe for: Mango and Avocado Salad for May Day - photo 1
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Recipe for: Mango and Avocado Salad for May Day

Salads May Day 30 min Easy 8 wyświetleń ~70.71 PLN - (0)
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Description

A colorful salad with juicy mango and creamy avocado, complemented by a young mixed greens, crunchy radish, and delicate red onion. A light dressing made of canola oil, lime juice, and honey enhances the sweetness of the mango and the richness of the avocado, while fresh cilantro adds herbal freshness. Optional additions: feta cheese for a distinct saltiness and toasted sunflower seeds for crunch. A perfect dish for a May picnic or a light lunch — it looks impressive and can be prepared in a short time. Serve immediately after preparation to prevent the avocado from darkening; it pairs wonderfully with sourdough bread or a light grilled chicken.

Ingredients Used

Ingredients (13)

Servings:
4
  • Mango 1.3 szt. (~400 g)
  • Avocado 2 szt. (~400 g)
  • Salad mix 150 g
  • Radish 100 g
  • Red onion 150 g
  • Lime 1.2 szt. (~60 g)
  • Rapeseed oil 30 g
  • Honey 15 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Coriander 15 g
  • ✨ Opcjonalne
  • Feta cheese 100 g
  • Sunflower seeds 30 g
💰 Szacowany koszt dania: ~70.71 PLN (17.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dressing

1

Prepare the dressing: squeeze the juice from the lime (cut the lime in half and squeeze it by hand or with a juicer for about 30 seconds), pour it into a small bowl. Add the rapeseed oil and honey. Whisk with a whisk or fork for 20-30 seconds until the ingredients combine and the dressing becomes smooth. Add 1 g of pepper and 2 g of salt, mix and taste — it should be distinctly tangy-sweet, slightly salty.

Ingredients: Lime, Rapeseed oil, Honey, Salt, Black pepper
Use a small bowl and a mini whisk or fork. If the honey is thick, warm it for 5-10 seconds in a cup of hot water to make it easier to combine. Don't season too strongly at the beginning — we will adjust the seasoning at the end.

Fruits

2

Peel the mango: stand the fruit upright, cut off two 'cheeks' along the large pit section (about 1 cm from the center), press each cheek from the bottom so that the flesh cubes pop out, then cut them into a grid with a knife and scoop out the cubes with a spoon. Cut the resulting pieces into larger cubes of about 2 cm. The whole process should take 2-3 minutes.

Ingredients: Mango
Use a sharp fruit knife and a cutting board with a juice groove. If the mango is very ripe and soft, work gently to avoid crushing the flesh.
3

Prepare the avocado: cut each fruit in half lengthwise, twist the halves in opposite directions, and remove the pit with a spoon. Gently scoop out the flesh with a spoon or peel the skin thinly and cut the flesh into 2 cm cubes. Immediately drizzle with a few drops of lime juice to prevent browning. This process should take about 3-4 minutes for two avocados.

Ingredients: Avocado, Lime
Use a sharp knife and a spoon. If you're not using them right away, leave the halves with the skin on and drizzle with lime juice. Do not mash the avocado while cutting — make decisive cuts.

Vegetables

4

Wash and dry the salad mix in a salad spinner or preferably on a paper towel (about 1-2 minutes of spinning). Slice the radishes into thin rounds (safest on a mandoline or sharp knife) — slices 1-2 mm thick. Cut the red onion in half and slice it into thin half-moons; if you want to mellow the flavor, soak the onion in cold water for 5 minutes, then drain.

Ingredients: Salad mix, Radish, Red onion
Use a salad spinner or a large bowl with a kitchen towel. A mandoline will speed up slicing the radishes, but use it carefully. Soaking the onions reduces their sharpness and enhances the flavor of the salad.

Assembly

5

In a large salad bowl, place the salad mix and add the slices of radish and half-moons of onion. Add the cubes of mango and avocado. Drizzle about 2/3 of the prepared dressing, gently mixing with a wooden spoon or silicone spatula for 20-30 seconds — mix from the bottom up to avoid mashing the avocado. Taste and adjust with the remaining dressing, salt, and pepper if needed.

Ingredients: Salad mix, Radish, Red onion, Mango, Avocado, Feta cheese, Sunflower seeds, Coriander, Salt, Black pepper, Honey, Rapeseed oil
Use a large, wide bowl (diameter 26-30 cm or larger). Gently mix, lifting the ingredients from the bottom up. If you are adding feta cheese, crumble it with your fingers on top now.

Finishing

6

Transfer the salad to plates or a large serving dish. Sprinkle with pieces of fresh cilantro. Additionally, sprinkle with toasted sunflower seeds for crunch (if using) and crumble feta on top. Serve immediately, preferably at room temperature, so all the flavors are pronounced.

Ingredients: Coriander, Sunflower seeds, Feta cheese
Use a slotted spoon if you want to drain excess dressing. Add the feta cheese at the end so it doesn't get soggy from the dressing. Serve on wide, flat plates for better color presentation.

Fun Fact

💡

The combination of mango and avocado has roots in tropical and Latin American cuisines; in Poland, it has become popular as a fresh, light alternative to heavier salads. Avocado and mango naturally complement each other due to the contrast of creaminess and sweetness.

Best for

Majówka piknik lekki obiad

Tips

🍽️ Serving

Serve the salad immediately after preparation to prevent the avocado from darkening. Serve with slices of sourdough bread or as a side to grilled chicken. If serving at a picnic, keep the dressing separate in a jar and drizzle it over the salad just before serving.

🥡 Storage

Store separately in a closed container in the refrigerator for up to 12 hours. The avocado will darken over time — squeezing lime juice before storage will slow this process. Not suitable for reheating; freezing is not recommended.

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