Author Notes
This is the salad I always make in late spring when when all of these ingredients are in season and I serve it with grilled Wild Alaskan Copper River Salmon that is also just coming online. The idea is simple: pair avocado with a sweet, juicy fruit, and cucumber, toss with lime juice and a sweet herb like basil, mint, or cilantro. For mango you can substitute (or add to it, if you want, though I think less is more here) pineapple, orange, watermelon, or cantaloupe--I've tried them all and love them all. Serve with fish or over a green salad of tender arugula tossed lightly with olive oil and a pinch of sea salt. —TaoistCowgirl
Ingredients
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2
Hass avocados
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1
Champagne mango
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1
cucumber
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1 handful
Thai basil leaves
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2
limes
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1 pinch
sea salt and fresh ground pepper
Directions
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Remove the seeds from the cucumber and cut in 1/2 inch dice. Add to a medium sized bowl.
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Cut the mango and avocados in 1/2 inch dice and add those to the bowl with the cucumber.
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Juice the limes and add to the bowl with the other ingredients.
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Shred the Thai basil finely and add that to the other ingredients.
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Add a pinch of sea salt and freshly ground pepper to taste and toss everything together. Check seasoning and serve.
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