Mango & Avocado Salad

An unusually early heatwave in November sends us all into shock as temperature hits a scorching 39.7C in Perth.  The hot easterly wind brings no relief but fuels the bushfire that is already raging on the outskirts of town.  Fortunately, there are still many things to enjoy, like a cooling mango and avocado salad which is one of our summer favourites.  Choose locally grown mangoes that are firm to the touch, unblemished with a golden/red hue.  Avocados should be firm with a little give when pressed gently on the stem end. The two fruits are sensational eaten together, one sweet and aromatic, the other delightfully creamy.  The red capsicum provides the crunch and contrast in colour, and the onion a little sharpness.  A simple dressing of lime juice accentuates their flavours.  On a warm day, I like to serve the salad with cold chicken as a meal.

 

Serves 4

INGREDIENTS

• 2 medium mangoes
• 2 avocados
• 1 medium red capsicum, deseeded and chopped
• ½ medium red onion, chopped
• ⅓ cup coriander leaves, roughly chopped
• 1 lime, sliced into wedges

METHOD

1. Slice the mango down either side of the stone, then take each half and score a crisscross pattern through the flesh, stopping at the skin.  Turn the skin inside out to pop up the mango pieces and slice them off into cubes.
2. Slice the avocado in half lengthwise and remove the pit.  Score the flesh in a crisscross pattern into cubes, then scoop them out with a spoon.
3. Soak cut red onions in cold water for 5 minutes and drain to remove their sharpness if preferred. 
4. In a large serving bowl, combine mangoes, avocados, red capsicum, red onion and coriander leaves.  Add a few squeezes of lime juice.  Toss gently to combine.  Serve the salad with the remaining lime wedges.