California Avocado Mango Salad
California Avocado Mango Salad Recipe - A Taste of the West Coast
Introduction
California Avocado Mango Salad is a refreshing and flavorful dish that combines the creamy texture of avocado with the sweet and tangy taste of mango. This salad is perfect for a light lunch or as a side dish for a summer barbecue.
History
This recipe is inspired by the vibrant and fresh flavors of California cuisine. Avocados and mangoes are both popular ingredients in California, known for their health benefits and versatility in cooking.
Ingredients
How to prepare
- Combine all the ingredients and refrigerate.
- Serve the chilled mixture with pita bread.
Variations
- Add diced tomatoes or bell peppers for extra color and flavor.
- Mix in some cooked quinoa or couscous for added protein and fiber.
- Drizzle with a balsamic glaze or honey-lime dressing for a different taste.
Cooking Tips & Tricks
Make sure to use ripe mangoes and avocados for the best flavor and texture.
- Adjust the amount of garlic and onion to suit your taste preferences.
- Squeeze fresh lemon juice over the salad to enhance the flavors and prevent the avocado from browning.
Serving Suggestions
Serve the California Avocado Mango Salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and refreshing meal.
Cooking Techniques
This recipe requires no cooking, simply chop and mix the ingredients together.
Ingredient Substitutions
Use red onion instead of white onion for a milder flavor.
- Substitute parsley for cilantro if you prefer.
Make Ahead Tips
You can prepare the salad ahead of time and refrigerate it for up to 2 days. Just add the avocado right before serving to prevent it from browning.
Presentation Ideas
Serve the California Avocado Mango Salad in a hollowed-out avocado shell for a fun and creative presentation.
Pairing Recommendations
This salad pairs well with grilled shrimp, chicken, or tofu. Serve with a side of quinoa or brown rice for a complete meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze as the texture of the avocado will change.
Nutrition Information
Calories per serving
Calories: 200 per serving
Carbohydrates
Carbohydrates: 25g per serving
Fats
Total Fat: 15g per serving
Proteins
Protein: 2g per serving
Vitamins and minerals
This salad is rich in vitamins C and E, as well as potassium and fiber.
Alergens
This recipe contains no common allergens.
Summary
California Avocado Mango Salad is a nutritious and delicious dish that is low in calories and high in vitamins and minerals.
Summary
California Avocado Mango Salad is a simple and delicious dish that highlights the fresh flavors of avocado and mango. With its vibrant colors and refreshing taste, this salad is sure to be a hit at your next meal.
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe for California Avocado Mango Salad. It was a warm summer day, and I was visiting my friend Maria in her beautiful garden. As we sat at her outdoor table, she brought out a large bowl of this vibrant salad and placed it in front of me with a smile. The colors alone were enough to make my mouth water - the bright green avocado, the juicy orange mango, the crisp red onion, and the vibrant cilantro. I couldn't wait to dig in.
Maria had learned this recipe from her cousin who lived in California, where avocados and mangos are abundant. She told me that it was a dish that her cousin always made for summer gatherings and that it was a big hit with everyone who tried it. As I took my first bite, I understood why. The combination of creamy avocado, sweet mango, tangy lime, and spicy jalapeno was like a party in my mouth.
I begged Maria for the recipe, and she gladly shared it with me. I couldn't wait to make it for my own family and friends back home. As soon as I returned, I gathered all the ingredients and set to work in my kitchen. I carefully diced the avocados and mangos, minced the red onion and jalapeno, and chopped the fresh cilantro. I tossed everything together in a large bowl and drizzled it with a simple dressing of lime juice, olive oil, salt, and pepper.
The first time I served this salad to my family, they were blown away. They couldn't believe how delicious and refreshing it was. It quickly became a staple at our summer barbecues and gatherings. I loved watching the smiles on their faces as they took their first bites, just like the one Maria had given me that day in her garden.
Over the years, I have made this California Avocado Mango Salad countless times. I have shared the recipe with friends, neighbors, and even strangers who have tasted it at potlucks and parties. Each time I make it, I think of Maria and her cousin in California, and I am grateful for the gift of this wonderful recipe.
As I have grown older, I have come to appreciate the importance of passing down recipes like this one. They are more than just instructions for making a dish - they are a connection to the past, a way to preserve memories and traditions. I have made sure to teach my children and grandchildren how to make this salad so that it can continue to be enjoyed for generations to come.
I am proud to have this recipe in my collection, alongside all the others I have gathered over the years. Each one tells a story, whether it is from a friend, a family member, or a stranger I met along the way. And each one brings me joy and satisfaction every time I make it.
So as I sit here, enjoying a bowl of California Avocado Mango Salad on a warm summer day, I am filled with gratitude for the experiences and people who have brought this recipe into my life. It is more than just a dish - it is a reminder of the love, laughter, and memories that have enriched my life. And for that, I am truly thankful.