Thai Mango Avocado Salad Recipe

Mangoes: Juicy and sweet, they add a tropical flavor to the salad.

Avocados: Creamy and rich, they provide a smooth texture.

Red bell pepper: Adds a crunchy texture and a pop of color.

Red onion: Finely chopped for a mild, tangy bite.

Cilantro: Fresh and aromatic, it enhances the overall flavor.

Lime: Juiced to add a zesty tang to the dressing.

Olive oil: Used in the dressing for a smooth, rich base.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a hint of spice to the dressing.

When dicing mangoes and avocados, make sure to use a sharp knife to achieve clean cuts and prevent bruising. For the mangoes, slice off the cheeks and score the flesh in a grid pattern before scooping it out with a spoon. For the avocados, cut them in half, remove the pit, and then score the flesh in a similar grid pattern before scooping. This technique ensures uniform pieces and a visually appealing salad.

• mangoes - Substitute with pineapple: Pineapple provides a similar tropical sweetness and juicy texture that complements the salad well.

• avocados - Substitute with cucumbers: Cucumbers offer a refreshing crunch and mild flavor, making them a good alternative to the creamy texture of avocados.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and crunch, maintaining the salad's vibrant color and texture.

• red onion - Substitute with green onions: Green onions provide a milder onion flavor and add a nice touch of color to the salad.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace the herbaceous notes of cilantro.

• lime - Substitute with lemon: Lemon juice provides a similar acidity and citrusy brightness to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a suitable replacement for olive oil.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor that can enhance the overall taste of the salad.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile that can add a unique twist to the salad.

• To store the Thai mango avocado salad, place it in an airtight container. This helps to keep the fruits and vegetables fresh and prevents them from absorbing any unwanted odors from the fridge.
• If you plan to enjoy the salad within a day, store it in the refrigerator. The mangoes and avocados will stay fresh and flavorful for up to 24 hours.
• For longer storage, consider separating the dressing from the salad. Store the diced mangoes, avocados, red bell pepper, red onion, and cilantro in one container, and the lime juice and olive oil mixture in another. Combine them just before serving to maintain the best texture and taste.
• If you need to freeze the salad, be aware that avocados and mangoes can change texture when frozen and thawed. To minimize this, freeze the diced mangoes and red bell pepper separately on a baking sheet before transferring them to a freezer-safe bag. Avoid freezing the avocados as they can become mushy.
• When ready to use the frozen ingredients, thaw them in the refrigerator for a few hours. Dice fresh avocados and add them to the thawed mixture along with the dressing.
• Always taste and adjust the seasoning after thawing, as freezing can sometimes dull the flavors. Add a bit more lime juice, salt, or black pepper if needed to refresh the salad.

• Gently transfer the Thai Mango Avocado Salad to a microwave-safe dish.
• Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
• Heat on medium power for 30-second intervals, stirring gently between each interval to ensure even warming. Be cautious not to overheat, as the avocados can become mushy.
• Alternatively, if you prefer not to use a microwave, place the salad in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the salad reaches your desired temperature.
• For a fresh twist, add a squeeze of lime juice and a sprinkle of fresh cilantro before serving to revive the flavors.

• Cutting board: A flat surface to safely dice the mangoes, avocados, and red bell pepper.

• Chef's knife: A sharp knife for precise and efficient chopping of all the ingredients.

• Mixing bowl: A large bowl to combine the diced mangoes, avocados, red bell pepper, red onion, and cilantro.

• Small bowl: A smaller bowl to whisk together the lime juice, olive oil, salt, and black pepper.

• Whisk: A tool to blend the lime juice, olive oil, salt, and black pepper into a smooth dressing.

• Measuring cups: Used to measure out the exact quantities of red onion and cilantro.

• Measuring spoons: Used to measure the salt and black pepper accurately.

• Juicer: A tool to extract juice from the lime efficiently.

• Spatula: A utensil to gently toss the salad ingredients with the dressing.

• Refrigerator: Used to chill the salad for 10-15 minutes before serving, if desired.

Pre-cut ingredients: Dice the mangoes, avocados, red bell pepper, and red onion in advance and store them in airtight containers.

Use a citrus juicer: A lime juicer can quickly extract juice, saving you time and effort.

Pre-make dressing: Whisk together the lime juice, olive oil, salt, and black pepper ahead of time and store in a jar.

Chill ingredients: Keep all ingredients chilled in the refrigerator so the salad is ready to serve immediately.

Batch prep: Prepare larger quantities of ingredients to use in multiple recipes throughout the week.