The first time I had a mango fresh off the tree, Ryan and I were adventuring in Costa Rica for our honeymoon. It was my first trip to Central America and his second, and he raved that the first thing I had to do was eat a local mango. And I did, on the tiled floor of our cabana, the juice running down my face and arms and dripping from my elbows.
I couldn’t eat mangoes for weeks when we came home. They were all tasteless and juiceless in comparison. As the flavor of that first local mango faded from my memory, though, I once again couldn’t resist them. Now, I put mangoes in everything I can think to put them in. I especially love them in this salad, which we’ve been known to eat pounds of at a time with nothing else for dinner (don’t judge me, sometimes it’s too hot to eat anything else here).
The juicy, sweet mangoes balance the refreshing cucumbers perfectly, and a creamy avocado adds healthy fats to make this salad filling. Red onion adds a spicy crunch. We like to sprinkle it with ribbons of fresh basil or mint, but you could also use cilantro if you’re a fan.
A refreshing salad with mango, cucumber, avocado, red onion, herbs, and seasonings.
- 2 mangoes, cubed
- 2 avocados, cubed
- 1 cup English cucumber, small cubes
- 1/2 cup red onion, finely diced
- 2 tablespoons fresh basil or mint leaves, thinly sliced
- 1 tablespoon extra virgin olive oil
- sea salt and pepper to taste
Combine all ingredients except sea salt in a bowl.
Chill until ready to serve. Add sea salt to taste just before serving (if you add it earlier, the salad may get soggy while chilling).