Necessity is the mother of invention, and when we needed a way to quickly use some mangoes and avocados that were in danger of becoming over-ripe, we invented this mango-avocado salad. And we’re glad we did. The tropical flavors make this an easy way to eat your veggies.
Salad greens can be a bit bitter and I think the way most of us respond is to go heavy on the dressing, but it’s amazing what a long way a little sliced fruit can go. Mangoes and avocados both offset any bitterness in your salad greens nicely, making this salad a great way to get your kids (or yourself) to eat fresh raw veggies willingly. For the recipe, head over to Brooklyn Supper.