Mango and Avocado Salad
Dreaming of an island vacation? Let Jeff Mauro’s delicious mango and avocado dish transport you there! “This salad hits you with colorful flavor from every angle: juicy sweetness from the ripe mango, creamy richness from the avocado, spice from the chile and salty crunch from the pumpkin seeds,” the Kitchen cohost tells OK! The bold and bright recipe is just one of the many crowdpleasers featured in his first cookbook, Come on Over. “It’s one of my family’s all-time favorites,” adds Jeff. “Also, since it’s avocadobased, it’s entirely appropriate to eat this salad using only tortilla chips to scoop!”
Directions 1. Combine the lime juice, oil, salt and agave syrup in a medium bowl. Whisk vigorously until the dressing becomes thick. Set aside. 2. Build your beautiful salad in a large bowl. Combine the mangoes, onion, cilantro and chile (this chile is hot, so add a little, then more to taste). I wait until everything else is ready to go before preparing the avocados, as nobody likes brown avocados. Peel and pit the avocados and cut them into a medium dice. Gently fold them in. 3. Drizzle in the dressing and, with a rubber spatula, gently fold everything together; those avocados are fragile, just like my heart. 4. Now, to finish off this piece of artwork, transfer the salad to a colorful serving bowl and sprinkle on the pumpkin seeds and a few leaves of cilantro. It’s the perfect dip… er… salad… I mean dish… for any island party!