Name: Mango and Avocado Salad
Ingredients: ⅓ cup extra-virgin olive oil; ⅓ cup fresh blood orange juice; ¼ cup fresh lime juice; 1 Tbsp. honey; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; ½ tsp. freshly ground black pepper; 1 shallot, finely chopped; 2 Tbsp. finely chopped cilantro; 4 blood oranges, peel and white pith removed, flesh sliced into irregular pieces; 2 mangoes, peeled, sliced; 2 avocados, peeled, sliced; 1 cup halved cherry tomatoes

With creamy avocado and sweet ripe mango, this cooling salad will complement a meal that’s big on heat and spice. 

Mango and Avocado Salad

olive oil

blood orange juice

lime juice

Tbsp. honey

Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

½ tsp. black pepper

shallot, finely chopped

Tbsp. finely chopped cilantro

blood oranges, peel

mangoes, peeled, sliced

avocados, peeled, sliced

cherry tomatoes

A true West Indian–style meal requires something to cool off the palate, according to actor and cookbook author Ayesha Curry. This salad, with its balance of creamy avocado and sweet ripe mango, accomplishes just that. Blood oranges add gorgeous color, but you can substitute Cara Cara or Valencia oranges.

Bon Appétit

Whisk oil, blood orange juice, lime juice, honey, salt, and pepper in a small bowl to combine; mix in shallot and cilantro.

Arrange blood oranges, mangoes, avocados, and cherry tomatoes on a platter. Drizzle dressing over.

Mango and Avocado Salad

Servings: 6

Cost: $4.96 /serving

Author : Ayesha Curry

Ingredients

Instructions

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