Avocado and Mango Salad
Description
Avocado and Mango Salad - Authentic recipe from Australia. Ready in 25 min. Try it now!
Directions
✓ researched- 1
Cut 2 avocados and 1 mango into wedges/cubes. Wash 100 g arugula. Arrange everything on a plate.
⏱️ approx. 12 min💡 Tip: Avocado and mango salad is a fresh, tropical salad — creamy avocado with sweet mango and arugula in a lime-honey dressing. Fresh, sweet-creamy, tropical. A summery, elegant salad.
- 2
Drizzle the juice of 1 lime over the avocado and mango (keeps the avocado green).
⏱️ approx. 12 min💡 Tip: Creamy avocado and sweet, ripe mango are a tropical-fresh combination; arugula adds a peppery note. A lime-honey dressing provides freshness and sweetness. Ripe avocado and mango are essential. The lime keeps the avocado green. Fresh and elegant.
- 3
Dressing: 2 tbsp olive oil, 1 tsp honey, lime juice, salt. Drizzle over the salad.
⏱️ approx. 12 min💡 Tip: Avocado and mango salad is served as a fresh starter, side dish, or light summer meal — the tropical salad with creamy avocado and sweet mango. Sweet-creamy and fresh. Elegant and summery.
📜 Origin & History
Avocado and Mango Salad (English: Avocado and Mango Salad; Australian: Tropical Avocado Mango Slaw) is an Australian tropical salad: ripe avocado and fresh mango are cubed and tossed with red onions, fresh cilantro, lime juice, sesame oil, and chili flakes to create a refreshing tropical salad. Avocado-mango salad is a summer classic in Australian cuisine; Queensland (Australia's 'Tropical Fruit Basket') produces large quantities of both fruits. Australia is one of the world's largest avocado producers after Mexico and Indonesia; mango is grown in the Northern Territory (Darwin's 'Mango Madness' Festival) and Queensland. The combination of avocado and mango is a classic sweet-creamy pairing in Southeast Asian and Australian fusion cuisine. In Germany, fresh mangos and avocados are available in supermarkets; the salad is widespread in modern restaurants and cafés.
🌿 Regional variants
With Shrimp
With shrimp — as a main course.
With Cashews
With toasted cashews — crunchy and nutty.
🍷 What goes with it?
As a starter, side dish, or light summer meal. Sweet-creamy and fresh. Tropical and elegant.
Frequently Asked Questions
How do you choose a ripe avocado/mango?
Both should yield slightly to gentle pressure and smell sweet (near the stem). Ripe, creamy avocado and sweet mango are essential (the star ingredients). Unripe ones are hard and bland. If needed, let them ripen for 1–2 days at room temperature.
How do you keep the avocado green?
Lime juice (the acidity) slows down browning — mix it in well. Prepare the salad fresh and serve promptly (avocado oxidizes). Add the avocado last and mix gently.
How do you make it more filling?
Add grilled chicken, shrimp, quinoa, mozzarella, or toasted nuts/cashews — this turns the fresh salad into a full meal. On its own it makes a light starter or side dish. Tropical and versatile.
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Ingredients
verified- Avocado2 pcs
- Mango1 pcs
- Lime1 pcs
- Arugula100 g
- Olive oil2 tbsp
- Honey1 tsp
