Avocado and Mango Salad with Pistachio and Curry

By Vivian Henoch
June 17, 2012
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Author Notes: The perfect summer salad to complement just about anything off the grill. Creamy bites of avocado, blend well with sweet slices of mango. Diced cucumber adds the necessary crunch. Pickled chilis and hint of curry add just the right kick to the flavors. Garnish with chopped pistachios and fresh basil leaves.

Vivian Henoch

Serves: 4

  • 1 avocado, diced
  • 1 mango, diced
  • 2 tablespoons shallot or red onion, chopped into fine pieces
  • 5 or 6 slices cucumber, diced
  • 1 tablespoon pickled red chilis (or fresh jalapeño pepper, minced)
  • 2 tablespoons virgin olive oil
  • 1/2 teaspoon anise seeds
  • pinches curry powder or more to taste
  • 3 tablespoons pistachio nuts, finely chopped for garnish
  • 3 or 4 sprigs fresh basil for garnish
  1. Peel and dice avocado, mango and cucumber. Add minced onion and red chili.
  2. Mix olive oil with curry and anise seeds. And blend gently into salad mix.
  3. Garnish servings with pistachios and basil leaves. Serve immediately.

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