What’s your favorite summer fruits?
Aside from water melon, ripe mango will always be my favorite and the Filipino mango float is one of my favorite mango dessert.
Anyway, since I started my vegetarian/vegan journey, I’ve been inventing my own salad recipe and this is one of my favorite. It’s made with diced avocadoes, ripe mango, cucumber, chopped herb and spices. I make it either for lunch or snack. It smells and taste so refreshing.
This is also my submission for @qurator’s Tasty Tuesday.
Let’s go and make it!
Preparation Time: 15 minutes
Serving: 2-3 persons
2 medium avocadoes (diced)
1 half of ripe mango (diced)
1 cucumber (diced)
1 small Red Onion (diced)
1 spoonful Coriander or cilantro (chopped)
1 tablespoon lemon juice
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Apple Cider Vinegar
Salt & Black Pepper to taste
- Wash, pat dry, halve the avocados and remove the pits. Scrap out the meat using a spoon. Diced all ingredients, transfer into a nixing bowl. Add the olive oil, vinegar, sugar, salt and pepper to taste and mixed well.
- Now for the fun part! Stuffing the avocado halves.
Serve and enjoy!
Using the avocado halves as a salad bowl instead of throwing it away create more appetizing presentation and I saved some plates to wash after (lol).