Now that spring has (finally) arrived, I am phasing out of roasted veggies, and phasing in fresh salads. We have been grilling a good bit lately, and with that comes the desire for low-maintenance sides dishes. I really hate running back and forth from the grill to the kitchen to babysit our side dish, which is one reason why this is such a great option.
I know that the combination of avocado, mango, and strawberry might seem odd, but it really does work. The sweetness from the fruit plays nicely off the creaminess of the avocado. And the dressing ties all the flavors together. I knew I would love it because I pretty much love all sweet and savory, but I was surprised by how much Joey enjoyed it as well. He typically isn't as enthusiastic as I am about "weird" food. And of course Caroline will eat anything we put in front of her, so she devoured it. ;-)
I first served this with the green chile crab cakes, and we enjoyed it so much that I made it again the very next night with some grilled pork tacos (recipe to be shared soon!). Now between this, the cherry tomato salad, and the Mexican corn salad, I don't know what my go-to side for Mexican food will be this summer!
And if you are as excited for spring as I am, check out the Featured Recipes Page. I've updated it with some of my favorite spring dishes!
Strawberry, Mango, and Avocado Salad
inspired by epicurious.com
- 1 mango, peeled, pitted, and cut into 1-inch cubes
- 1 cup chopped strawberries
- 1 Tbs honey
- 1/2 Tbs balsamic vinegar
- 2 Tbs orange juice
- juice of 1/2 lime
- pinch cayenne
- 1 Tbs minced fresh cilantro
- 1 avocado, pitted and cut into 1-inch cubes
- kosher salt