Mango Avocado Salad
This Mango Avocado Cucumber Salad is a delicious side dish or topping to any grain bowl, tacos or even burritos! It's easy to make and only requires 15 of prep time.
Servings: 3 Cups
Calories: 48kcal
Cost: $7
Equipment
- 1 Large Bowl
- 1 Cutting Board
- 1 Chefs Knife
- 1 Large Spoon
Ingredients
- ½ Large English Cucumber, seeded and diced
- 1 Medium Ataulfo Mango, peeled and diced
- ½ Medium Red Bell Pepper, seeded and diced
- 2 Large Green Onions, finely sliced
- ½ Medium Jalapeño, seeded and minced
- ⅓ Cup Cilantro, roughly chopped
- 1 Medium Avocado, diced
- 2 tablespoon Lime Juice
- 1 tablespoon Extra Virgin Olive Oil
- ¼-1/2 teaspoon Kosher Salt
- Black Pepper to Taste
Instructions
- In a large bowl, combine cucumber, mango, red bell pepper, scallions, jalapeño, and cilantro. Toss to combine.½ Large English Cucumber, seeded and diced, 1 Medium Ataulfo Mango, peeled and diced, ½ Medium Red Bell Pepper, seeded and diced, 2 Large Green Onions, finely sliced, ½ Medium Jalapeño, seeded and minced, ⅓ Cup Cilantro, roughly chopped
- Add the avocado, lime juice, olive oil, salt and pepper and toss once more to combine.1 Medium Avocado, diced, 2 tablespoon Lime Juice, 1 tablespoon Extra Virgin Olive Oil, ¼-1/2 teaspoon Kosher Salt, Black Pepper to Taste
- Serve immediately or wrap and place in the refrigerator.
Notes
Try to chop all of the fruits and vegetables into the same size pieces. The salad will be easier to eat and it and you will get a little bit of everything in each bite!
Nutrition
Serving: 0.5Cups | Calories: 48kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 58mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 0.5mg | Iron: 0.01mg