I'm so excited to have Kimmie from Full Circle Foodie as our first guest blogger on our 31 day journey to explore different salad recipes. Kimmie is a wonderful cook, a wonderful friend, and a cupcake expert. If you likes this recipe you'll love her blog. You can also find her on Facebook and Twitter. Thanks Kimmie. I wish you could feed me every day of my life.xoxo, Da
I am so honored to be sharing with the readers of Kitchen Corners today; Damaris is such an inspiration both as a blogger and a friend. She sure knows the way to start the new year right by inspiring us to eat a little healthier. I don't know about you, but I am so looking forward to her collection of thirty-one salad recipes this month.
Today I am sharing with you one of my favorite versatile salad recipes: Avocado Mango Salad. This salad is a hearty lunch on its own when served over a pile of butter lettuce, but my absolute favorite way to prepare it is as a side salsa for grilled chicken or fish. Throw a heaping scoop of salad on top of a grilled chicken breast, plate over a bed of coconut lime rice and you have a simple and gorgeous dinner.
I love how the brightly colored ingredients bring sunshine to the dinner table even in the dead of winter. Of course, if we were all al lucky as Damaris, we would currently be soaking up the sun on the beaches of Brazil. It's a good thing that you can never have too much sunshine because I do hope you give this recipe a try!
Avocado and Mango Salad
1 can black beans, drained and rinsed
1 small red onion, finely diced
1-2 mango, diced
1 avocado, diced
1 jalepeno, finely diced
2 limes, segmented
1 orange, segmented
1/3 cup chopped cilantro
2T extra virgin olive oil
salt and pepper to taste
- Toss all ingredients together in large bowl.
- Make sure you squeeze all of the extra juices out of your fruit membranes after segmenting. This really helps make the flavors burst.
- Let chill for an hour before serving.
Day 1- Green Papaya Salad
Day 2- Avocado and Mango Salad