here!). I was already planning on making this salad and was thrilled to be sent home from the event with three ripe mangoes.
Though they spent some time demonstrating how to cut a mango, you never would've guessed it from the way I hacked at these. My mango cutting skills might have room for improvement but this salad is absolutely perfect as is. I tripled the below recipe to serve seven of us--adjust accordingly for your needs! We weren't left with any leftovers but I imagine this wouldn't keep well anyways.
The balsamic vinegar in the dressing gives the salad a unique flavor that we all loved. I can't wait to make this again...and take better pictures of it! (I was more intent on digging in than photographing!)
One Year Ago: Whole Wheat Banana Walnut Pancakes
Strawberry, Mango, Avocado Salad
from Pink Parsley
*makes 2-4 small side dish servings
-1 mango, peeled, pitted, and cut into 1-inch cubes
-1 cup strawberries, chopped
-1 tbsp honey
-1/2 tbsp balsamic vinegar
-2 tbsp orange juice
-juice from 1/2 lime
-1 tbsp fresh cilantro, minced
-1 avocado, pitted and cut into 1-inch cubes
1. Whisk honey, vinegar, orange juice, lime juice, cayenne, salt, and cilantro in a medium bowl. Toss with the chopped strawberries and mango and allow to sit for at least 15 minutes.
2. Just before serving, mix in the avocado. Season with salt to taste. Serve immediately.