Mango cheese and avocado salad is a deliciously wholesome dish full of color and texture. Sweet mango pairs beautifully with creamy avocado and salty feta or mozzarella. Fresh veggies like cucumber, tomatoes, and onion add crunch and balance. A light lemon-olive oil dressing brings everything together with a tangy touch. It's perfect as a light lunch, dinner side, or refreshing summer bowl. Nutritious, easy to make, and ideal for health-conscious food lovers.
Ingredients:
For the Salad:
1 ripe mango (peeled, pitted, and cubed)
1 ripe avocado (peeled, pitted, and cubed)
cup feta cheese or mozzarella cheese (crumbled or cubed)
small red onion (thinly sliced)
1 small cucumber (chopped or sliced)
8 10 cherry tomatoes (halved)
Fresh coriander or mint leaves (for garnish)
Lettuce or baby spinach leaves (optional, as a base)
For the Dressing:
2 tbsp olive oil (extra virgin preferred)
1 tbsp lemon juice or lime juice
1 tsp honey or maple syrup (optional for sweetness)
tsp black pepper
Salt to taste
A pinch of chili flakes (optional)
Instructions:
Step 1: Prepare the Fruits and Vegetables
Dice the mango and avocado into bite-sized cubes.
Slice the onion thinly, halve the cherry tomatoes, and chop the cucumber.
If using lettuce or spinach, wash and pat dry the leaves thoroughly.
Step 2: Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon/lime juice, honey, salt, black pepper, and chili flakes.
Taste and adjust the balance of tanginess and sweetness as desired.
Step 3: Combine the Ingredients
In a large salad bowl, gently toss together mango, avocado, tomatoes, cucumber, and onion.
Add crumbled feta or cubed mozzarella cheese.
Step 4: Pour the Dressing
Drizzle the prepared dressing over the salad mixture.
Toss gently so the fruits and vegetables are evenly coated without mashing the avocado.
Step 5: Garnish and Serve
Garnish with chopped fresh mint or coriander leaves.
Serve immediately for the best texture and flavor.
Optionally, serve it over a bed of chilled lettuce or baby spinach.
Serving Suggestions:
Serve chilled as a refreshing summer salad.
Pair it with grilled chicken, fish, or toasted bread.
Can also be served as a light brunch or picnic dish.
Tips:
Use just-ripe mango and avocado to avoid mushiness.
You can add nuts like walnuts or almonds for crunch.
Add a few drops of balsamic vinegar for a gourmet twist.