If you like mangoes and avocado, you should try this colorful, quick, and easy salad. Creamy avocado and delicate silky smooth, sweet Honey mango combined with piquant Peppadew peppers, red onion, and cilantro dressed with a mixture of lime juice and olive oil. So easy, so good! I highly recommend using yellow Ataulfo mangoes (also called Honey mangoes) and Hass avocados if you can find them. Enjoy!

Mango Avocado Salad
Serves 2

INGREDIENTS

• 1 ripe mango (I like Ataulfo or Honey Mango)

• 1 ripe Hass avocado

• 3-4 bottled Peppadew peppers- chopped

• juice from ½ lime

• 2 tablespoons olive oil

• 1-2 tablespoons finely chopped red onion

• 1 tablespoon finely chopped cilantro

• two small handfuls of baby arugula or your choice of salad greens

• 1/4-1/2 teaspoon sea salt

• ground black pepper (optional)

PREPARATION

1. Peel and dice the avocado and mango into ½ inch pieces and add to a non-reactive bowl.

2. Add the chopped onion and Peppadew peppers, cilantro, lime juice, olive oil, and salt, and mix the ingredients gently. Taste and adjust flavors to your preference.

3. Cover and refrigerate for at least a half-hour to allow the flavors to meld.

4. Arrange the baby arugula on salad plates and top with the mango-avocado mixture. Sprinkle with freshly ground black pepper. (optional)

Serve as a side salad, or as part of a main course with your choice of protein. This salad is delicious served with Chile Crusted Rib Eye Steak.