Raw Mango, Avocado & Cucumber Salad
There are no coincidences and everything happens for a reason. 🙂
After a mild and sunny January morning my thoughts started revolving around spring and summer, sparking a desire for preparing something fresh and vivid to eat for lunch. Among the leftovers in the kitchen I was fortunate to find a ripe mango, avocado & also cucumbers. Hmmm!!! Knowing that these 3 ingredients alone can create magic on a plate I found what I was looking for. I am herby sharing one of my favourite and very easy and fast to prepare tropical infused salads with you. If you are like me, this will make you crave for more and more… yum. 🙂
Those that already tried these flavours together know what I am talking about and for the rest of you, what are you waiting for? 🙂
It will take you only 10 minutes to prepare and then just dig in and enjoy!
Bare in mind that using fresh, organic ingredients will elevate your dish to the next level. There is one particular key ingredient not to be replaced with in my kitchen and that is nutritional yeast from “Salud Viva”, a spanish company that caught my attention here on the island of Ibiza and I simply love their products. (Important when going for different nutritional yeast is to select sweeter one with a more “cheesy” flavour, not the bitter one that you find in most mainstream supermarkets! – Organic and bio stores should all have sweet and cheesy-like versions of nutritional yeast these days.)
I use this amazing product often in my kitchen and I cannot imagine a life without it at the moment. I sprinkle it over salads or toasted bread with avocado, prepare delicious nut cheese with herbs and spices or yumi cheesecake desserts with it and it is generally an amazing substitute for Parmigiano cheese, working great in risotto or pasta dishes as well. I highly recommend it! 🙂
- 1 1/2 ripe avocado, still a bit firm
- 1/2 ripe mango
- 1 medium cucumber
- handful of sprouts
- small handful of lamb's lettuce / corn lettuce / or other preferred greens
- 1 small red onion
- 1 tbsp cold pressed extra virgin olive oil
- 2 tsp inactive nutritional yeast (e.g. from "Salud Viva")
- sea salt with flowers
- For decoration: greens & radicchio
- Choose avocados that have the right ripeness and consistency, not overripe (and eventually with brown spots inside) and not too hard. Cut avocados in half and remove the seeds. Scoop out the flesh as a whole and cut into small cubes and set aside.
- Peal both mango and cucumber and cut in small cubes. If the cucumber is organic and properly cleaned keep the skin on. Set mango and cucumber cubes aside.
- Cut the onion in very fine small cubes and add in a bowl together with the avocado, mango and cucumber cubes. Add the rest of the ingredients and mix all very gently.
- Start assembling the plate as desired (I've used a pastry circle cutter to fill in the mix, to keep it in a nice form) and decorate with radicchio, greens and little drops of olive oil.
- A simple way to find out if your avocados are perfect is to remove the small stem or cap at the top. If it comes away easily and you find green underneath, you've got a good avocado that's ripe and ready to eat. If it's brown the avocado is overripe and mashy. If the stem doesn't come off it's too early to be consumed.
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