Avocado-Mango Salad
This salad is the perfect addition to any Mexican dinner, such as tacos, enchiladas, or chili bowls. The tropical flavors of mango and lime are a perfect balance with the corn and avocado. This is a family favorite in the Campbell house.
1 tablespoon white balsamic vinegar
2 ripe mangoes, pitted, peeled, and diced
2 avocados, pitted, peeled, and cubed
1 cup corn, fresh or frozen (thawed)
½ red onion, finely diced
Sea salt
Black pepper
Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
1. In a small bowl, whisk together the lime juice and balsamic vinegar.
2. In a large bowl, toss together the mangoes, avocados, corn, and onion. Coat with the lime juice mixture. Season with salt and pepper to taste and serve.
