A big hit with my family, this light salad is so easy to make! The healthy option of mango and avocado is simply the best combination you could serve. —Amy Liesemeyer, Tucson, Arizona
Grilled Mango & Avocado Salad
Ingredients
- 4 medium firm mangoes, peeled
- 1 tablespoon canola oil
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tablespoon black sesame seeds
- 1/2 teaspoon salt
- 2 tablespoons minced fresh cilantro, optional
- 1 tablespoon minced fresh mint, optional
- 2 medium cucumbers, peeled, seeded and coarsely chopped
- 2 medium ripe avocados, peeled and coarsely chopped
Directions
- Cut a thin slice off the bottom of each mango. Standing mango upright, slice off a large section of flesh, cutting close to the pit. Rotate and repeat until all flesh is removed.
- Brush mangoes with canola oil; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until lightly browned, turning once. Remove from heat; cool slightly. Cut into 3/4-inch cubes.
- Meanwhile, in a large bowl, whisk lime juice, olive oil, sesame seeds, salt and, if desired, cilantro and mint. Add mangoes, cucumbers and avocados; toss to coat. Refrigerate until serving.
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