When Champagne Mangoes are available, I buy them by the case and eat them any way I can. Mangoes and avocados go beautifully together in this salad, especially if neither is too mushy.
Though this recipe is supposed to serve 4, I ate the entire salad for my dinner.
- 1 tablespoon balsamic vinegar
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- 2 mangoes, cubed
- 2 avocados, cubed
- 1/2 small red onion or a few scallions, chopped
- Salt and freshly ground black pepper
- OPTIONAL: chopped cucumber, crumbled feta cheese, chopped sweet red pepper