Days are heating up in Texas! It is still nice enough to enjoy some breezy evenings and occasional cloudy days. Days are warmer which triggers the urge to cool down with liquids and light salads. This is a simple, sensuous and elegant salad with nice soothing hues.
I need to get beach ready… LOL..no not that extreme, but I do feel I need to tone down a teensy bit and I have been doing the low carb – almost raw diet on and off. Doing this once in a while refreshes my body and cleanses the system. This happens to be one of those weeks. I have been seeing the combo of mango and avocado around (check out Daily Musings or at Diet, Dessert and Dogs) and could not resist to make myself some. Juicy sweet mango, creamy avocado, tangy lime, fresh cilantro, sweet baby ginger with a sprinkle of chili. I was intrigued last year when I saw Ben (What’s Cooking) use chili powder and lime with ripe mangoes. He mentions that mangoes with chili are lime are a favorite street food in Mexico.
This is a refreshing summer salad with no particular recipe. I almost feel guilty posting salad with some cut up fruits, but it was so good! The salad has no dressing except some fresh lime and a sprinkle of chili powder. A good friend had given a gift of these sweet pickled baby gingers from Taiwan and they are delicious just by themselves.
I have been biting into those crunchy little things – so sweet and refreshing. Some of the gingers were chopped into the salad; they made a great addition.
Avocado and Mango with Chili, Lime and Pickled Ginger
- 1 ripe but firm avocado, stone & skin removed and sliced
- 1 ripe but firm mango, peeled, stone removed and sliced
- 1 ripe sweet yellow tomato, sliced
- some fresh cilantro/coriander
- a few baby pickled ginger, chopped
- fresh lime
- a pinch of salt or to taste
- a sprinkle of red chili powder
Combine all the fruits. Sprinkle the salt on the fruits and lightly toss. Arrange the sliced tomatoes, mangoes and avocados in a dish.
Add the cilantro/fresh coriander. Sprinkle the chopped pickled ginger as you would do with croutons.
Drizzle the lime juice and top it off with some chili powder.
Very refreshing on a hot day. The avocados are creamy and buttery, the mango and the tomatoes are sweet and juicy – along with the crunchy ginger and lime and a hint of heat, it is an amazing blend of texture and taste.
The salad is on its way to NCR MAY: Mexican, hosted by Lisa of Lisa’s Vegetarian Kitchen.
Want the mango avocado with a twist? Try to add some:
Black Beans or Any kind of cooked beans