I should have taken this picture outside, but our landlord was out playing with his son and I thought it would be weird to snap a picture while they were running around! Oh, the joys of renting while trying to write a food blog! I'll try to get a better one next time and replace this one.
As soon as I saw this
recipe from Pink Parsley
, I flagged it and started wishing for warm weather so I could enjoy it on my patio. Thursday was that night. This salad went perfect with the burgers we grilled, and the leftovers were a sweet and light lunch the next day. I served the salad in the avocado shell, as Josie did in her picture, because I thought it was super clever. I will confess, however, that I cheated and bought pre-cut mango. I wouldn't know how to pick a ripe mango in the first place, and even if I did, I wouldn't have the slightest clue as to how to cut it up. I'm not ashamed though, because the mango I bought was so ripe that it may have been the most delicious mango I've ever eaten, hands down!
1 Mango, peeled, pitted, and cut into 1-inch cubes
1 cup Strawberries, chopped
1 tablespoon Honey
1/2 tablespoon Balsamic Vinegar
2 tablespoons Orange Juice
Juice of 1/2 a Lime
Pinch of Cayenne Pepper
1 tablespoon Fresh Cilantro, minced
1 Avocado, pitted and cut into 1-inch cubes
Pinch of Salt
In a medium bowl, whisk together the honey, vinegar, orange juice, lime juice, cayenne, salt, and cilantro. Toss in the strawberries and mango, and allow to sit for at least 15 minutes. When ready to serve, gently mix in the avocado and serve immediately.