Tropical Salad with Sriracha

February  6, 2012
Author Notes

I modified a mango and avocado salad we like to make to include citrus. The Sriracha adds some heat and a little agave adds some extra sweet. Any type of orange is good, and I have also made this salad with Meyer lemon supremes. Very good and refreshing! —Bevi

  • Serves 4
  • 1 ripe mango
  • 1 medium chopped red, yellow, or orange bell pepper
  • 1 ripe avocado, chopped in medium chunks
  • 1 small bulb of shallot, minced
  • 1 orange, supremed, and juice squeezed out and saved
  • 1 Ruby grapefruit, supremed, and juice squeezed out and saved
  • juice of 1 lemon
  • several dashes of Sriracha
  • small glug ofolive oil
  • 2 dashes Agave syrup
  • Sea salt and a dash of pepper
In This Recipe
  1. Combine all ingredients. Stir carefully. Don't be afraid to let the avocado melt into the mixture - the creaminess is a nice contrast to the other flavors.
  2. Serve on either lettuce that is lightly dressed, or serve as a condiment with fish, chicken, or curries.

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Recipe by: Bevi

Cooking is an important part of my past. I grew up and worked on our family resort. These days, I cook good food to please my friends and family.