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Recipe by Chani Tawil

Avocado-Mango Salad

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Avocado-Mango Salad
Parve Parve
Easy Easy
10 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar - Vegan

Try this refreshing, colorful and tangy salad—it’s always the first salad that goes.

Ingredients

Salad

  • 12 ounces frozen corn

  • 3 tablespoons Gefen Olive Oil, divided

  • 4 mangoes, cubed

  • 4 avocados, cubed

  • 1 red onion, diced

  • 1 pint cherry tomatoes, sliced

  • 1/2 bunch fresh cilantro, chopped (or 4 cubes Dorot Gardens Cilantro)

Dressing

  • pepper, to taste

Directions

1.

Place frozen corn on a baking sheet lined with Gefen Parchment Paper. Drizzle with one tablespoon olive oil. Broil in oven on low approximately eight minutes. Toss once and make sure corn is golden; if not, return to the broiler for one to two minutes.

2.

Mix broiled corn with mango, avocado, red onion, tomatoes, and cilantro in a large bowl.

3.

In a separate small container, combine balsamic vinegar, two tablespoons olive oil, lime juice, and salt and pepper. Shake and pour over salad. Serve immediately.

About:

www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

avocados Chani Tawil cilantro corn easy prep fresh fresh herbs fruit guacamole Hanukkah mango purple onions quick-and-easy summer
Avocado-Mango Salad

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