Mango and Avocado Summer Salad

I was just in Dallas this past week and it was in the 90s. I was one happy girl since I’m freezing even when it’s 80 degrees out. Living in the Bay Area, sometimes it’s easy to forget it’s spring or summer because it just never really gets as hot as I like. Well, after getting a taste of hot summer in Texas, y’all – I’m really feeling in the mood for a long, warm and sunny summer! And now I’m craving Farmer’s Market’s like crazy and of course, creating and eating seasonal and summer time dishes. Today I hopped on my green, Dyno, beach cruiser (even though I live in the city) to pick up ingredients for a Mango and Avocado salad I saw on http://www.ecurry.com/ (by the way, there are some great recipes on this blog. Anyway, I glanced at it, but as usual, I mixed it up a bit. The photo above is closer to the simple way it was prepared on ecurry, but I added a few extra things for the actual salad I ate and that’s below. It was so great because of the different textures, combined with the savory tangy dressing! What a great time to eat healthy, be healthy and look healthy – and what a great way to do it, just by eating fabulously delicious with healthy dishes like this. Thank you farmers, thank you summer, and most of all – thank you God!

Avocado and Mango Summer Salad

Serves 2

1 large avocado, cut in pieces
1 mango, cut in pieces
1 small yellow tomato, cut in pieces
juice of half a lime or lemon
1 tsp red wine vinegar
kosher salt (to taste)
tbls light olive oil (you can use any kind, but for this dish – the lighter taste, the better)
1/2 tsp chili powder
a couple sprigs of cilantro

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For version 2, you’ll need these additional ingredients
a small handful of slivered red onion
about a handful of crumbled feta cheese
a little more chili powder
a few more sprigs of cilantro

Preparation for simple version
– Neatly arrange mango, avocado and tomato on serving dish
– sprinkle with kosher salt
– whisk together olive oil, vinegar and lemon (or lime juice)
– sprinkle with chili powder
– drizzle over the top and garnish with cilantro

Preparation for version 2:
– In a bowl, combine all the fruit and veggies, including the cilantro
– whisk together the vinegar, oil, lime/lemon juice and salt
– drizzle over everthing in the bowl and lightly stir together
– place in serving bowl
– sprinkle with chili powder
– sprinkle with feta or cotija cheese

Serving suggestion:
This is an great mid-day lunch on a warm summer day with a good friend. If you can eat it outside on the deck, even better. : ( oh how I miss my deck. Of course, this is also a great choice as an appetizer or side salad for dinner.
Enjoy!

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