“Mexican Veggie Heaven – Mango Avocado Salad with Coconut-Lime Dressing (Vegetarian)”

Discover this scrumptious and easy-to-prepare vegetarian Mexican dish, Mango Avocado Salad with Coconut-Lime Dressing. Delight your taste buds with its vibrant flavors and beautiful presentation that's perfect for any occasion.

Time: Prep Time: 15 minutes - Cook Time: None (cold dish) - Total Time: 15 minutes

Servings: 4

Difficulty: Easy

Cuisine: Mexican, Vegetarian

Allergens

Nuts (coconut), fruit (mango), tree nut (almond oil, if used in dressing)

Ingredients

1. 2 ripe mangoes, peeled, pitted and sliced 2. 2 medium
sized avocados, peeled, pitted and diced 3. 4 cups mixed greens (spinach, arugula, kale) 4. 1/2 cup unsweetened shredded coconut, toasted 5. 1/4 cup fresh lime juice 6. 1/4 cup extra virgin olive oil 7. Salt and pepper, to taste 8. Optional: cherry tomatoes, red onion, cucumber for added crunch

Instructions

In a large salad bowl, combine the mixed greens, mango slices, avocado cubes, and optional vegetables like cherry tomatoes, red onion, and cucumber if desired.
In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper to create the coconut lime dressing.
Drizzle the dressing over the salad, and toss gently to evenly coat the ingredients.
Sprinkle the toasted shredded coconut on top of the salad for added texture and flavor.
Serve immediately, and enjoy this heavenly vegan Mexican treat!

Chef’s Insight

The combination of mango and avocado in this recipe is a perfect marriage of flavors and textures that will leave your guests amazed. Don't hesitate to experiment with different fruits or greens to suit your taste preferences.

Notes

Feel free to garnish with additional toppings such as nuts or seeds for added crunch and nutrition.

Substitutions

You can use mixed berries or pineapple instead of mangoes. For the avocado, substitute with a similar texture fruit like ripe pears. Feel free to change the greens as per your preference.

Alternative Preparations

This recipe can be prepared ahead and refrigerated until serving.

Alternative Methods

Since this is a cold dish, no alternative cooking methods apply.

Best Storage Practice

Store the salad ingredients separately in airtight containers in the refrigerator. Dressing should be stored in a separate container to avoid soggy greens. Combine and dress right before serving for the best taste and texture.

Shelf Life

The mixed greens will last up to 3-4 days in the refrigerator, while fruits can last up to a week. Dressing can be stored for up to two weeks.

Plating Tips

Plate the salad on individual white or light-colored plates to showcase the vibrant colors of the ingredients. Arrange the greens as a base and place the fruits on top, then drizzle the dressing artistically over the salad. Finish with a sprinkle of toasted coconut.

Nutrition Facts

This salad is packed with vitamins and nutrients from the fruit and greens, healthy fats from avocado, and fiber from coconut. It's an excellent source of antioxidants and a light yet satisfying meal option.