Fresh, sweet and creamy:
urbanfarmie.com

Preptime: 15 minutes
Total Time: 15 minutes
Servings: 4

INGREDIENTS:

• 2 avocados, medium ripe, diced into ½-inch cubes
• 1 mango, medium ripe, peeled and diced into ½-inch cubes
• ½ red onion, thinly sliced
• ½ cup fresh basil, chiffonade / thinly sliced
• 1 cup cherry tomatoes, halved

Vinaigrette:

• 2 tablespoons olive oil, extra virgin
• 1½ tablespoons fresh lemon juice
• ½ teaspoon lemon zest
• 1 teaspoon salt, adjust to taste
• ½ teaspoon black pepper

DIRECTIONS:

• Thinly slice the red onion and soak in cold water for 10 minutes (to reduce sharpness), then drain.
• Skin and cut the mango into ½-inch cubes
• Cut the cherry tomatoes in half.
• Chiffonade the basil by stacking the leaves, rolling them, and slicing into thin ribbons.
• Halve the avocados, remove the pit, and dice just before assembling to prevent browning.
• In a mason jar or small bowl, combine olive oil, lemon juice, lemon zest, salt, and black pepper. Shake or whisk until emulsified. Taste and adjust seasoning if needed.
• In a large mixing bowl, gently toss avocado, mango, red onion, basil, and tomatoes. Drizzle the vinaigrette over the salad and toss lightly to coat.
• Serve immediately or chill briefly (up to 30 minutes) before serving for the best flavor.

NOTES:

• Use ripe but firm avocados and mangoes to prevent mushiness.
• If making ahead, toss diced avocado with a little lemon juice before adding to the salad to slow browning.
• Try adding baby spinach, strawberries, or a sprinkle of feta cheese for variation.
• You can prep everything in advance, but add the vinaigrette just before serving to keep textures crisp