Mango, Avocado and Strawberry Salad (Print-Friendly Version)
Diced fruit, herbs and optional cooked edamame are folded with lime dressing. Measured fruit volumes replace inconsistent piece-to-cup estimates.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 cup diced mango
02 - 1 cup shelled edamame, cooked according to package and cooled (optional)
03 - 1 cup diced strawberries
04 - 1 medium avocado, diced
05 - 3 tablespoons finely diced red onion (about one-half small onion)
06 - 1 medium jalapeño, seeded and finely diced
07 - ¼ cup thinly sliced basil leaves (chiffonade)
08 - 3 tablespoons chopped cilantro
09 - 1 tablespoon sesame oil or neutral flavored oil
10 - Zest of 1 lime
11 - 1/4 cup lime juice, measured; fruit count varies
12 - 1 teaspoon maple syrup or to taste
13 - ¼ teaspoon salt or to taste
14 - Tortilla chips for serving (optional)
# How to Make It:
01 - If using edamame, cook according to its package and cool promptly. Prepare the measured fruit, onion, jalapeño and herbs.
02 - Whisk oil, lime zest, measured lime juice, maple syrup and salt.
03 - Fold dressing through mango, strawberries, edamame and onion, then add avocado and herbs gently.
04 - Serve chilled with optional chips and refrigerate leftovers promptly.
# Extra Suggestions:
01 - Use one cup diced mango for this clarified version. Two whole mangoes may produce much more.
02 - Not always. Follow frozen edamame’s cooking directions before adding it to a cold salad.