- Serves8
- Cook time1 minute
- Prep time15 minute, + 20 mins pickling time
Fresh and bursting with flavour, this sweet and savoury mango and avo salad with a zingy coriander dressing should be a staple at your Christmas feast.
Ingredients
- 1/2 red onion, thinly sliced
- 2 1/2 tbs rice wine vinegar
- 2 tsp caster sugar
- 1 1/4 tsp sea salt flakes, divided
- 1/4 cup finely chopped fresh coriander
- 1/4 cup (60ml) olive oil
- 2 limes, juiced (about ¼ cup/60ml) and zested (about 2 tsp)
- 1 birdseye chilli, finely chopped
- 1/2 mini green drumhead cabbage (about 300g), thinly sliced
- 1 Hass avocado, stoned, peeled, thinly sliced
- 1 mango, stoned, peeled, thinly sliced (about 350g)
- 1/3 cup (65g) toasted pepitas
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Bring a saucepan of lightly salted water to a boil over high heat. Add the onion and cook for 30 secs. Drain the onion well. In a small bowl, whisk the vinegar, sugar and ¼ tsp of sea salt flakes. Add the drained onion and stir to combine. Set aside to pickle at room temperature for at least 20 mins, stirring occasionally.Step 2
Meanwhile, in a medium bowl, whisk the coriander, oil, lime juice, lime zest, chilli and 1 tsp of salt to blend.Step 3
Scatter the cabbage over a serving platter and spoon some of the coriander dressing over the cabbage. Top with the avocado and mango slices. Drain the pickled onions and scatter them over the salad. Sprinkle with the pepitas, spoon more dressing over and serve.
Recipe tip
Root to tip: Coriander roots can be used to make curry pastes, dipping sauces and marinades.
Mango and avocado salad: The perfect summer dish
If you’re looking for a refreshing side dish to serve with a main course this summer, this avocado mango salad ticks all the right boxes. Combining the sweet and fruity flavours of fresh mango and creamy avocado with a zesty coriander lime dressing on a bed of thinly sliced crispy cabbage, it’s the perfect salad to pair with grilled chicken, fresh seafood or even rich roasts.
Ready in under 30 minutes and feeding up to eight people, choose this mango avocado salad recipe for a festive feast alongside your Christmas ham, at a summer BBQ or outdoor dinner party.
Key ingredients when preparing mango avocado salad at home
With no actual cooking involved, aside from the pickling of the onions, this simple mango avocado salad enhances the natural flavours of each ingredient.
The most popular varieties of mangoes in Australia are Kensington Pride and Calypso. Both fruits have a sweet and tangy flavour, making them a great option for this recipe. Calypsos are slightly sweeter and have a thinner seed, which means more flesh. When choosing the best fruit for this mango and avocado salad recipe, look for fruit with a strong mango aroma, are blemish-free and give slightly when gently squeezed.
Ripe Hass avocados are perfect in this summery avocado salad. Their rich, creamy texture pairs beautifully with the sweetness of mango and the fresh, herby notes of lime and coriander dressing. Look for avocados with a slightly bumpy skin that yield gently to the touch.
The base of this salad with mango and avocado is the green drumhead cabbage. The cabbage head should feel firm and dense, avoiding any that feel too soft. When preparing, remove the outer leaves, cut them into wedges and thoroughly clean with cold water before slicing. Other cabbage variations, such as purple cabbage, would work as well.
The best dressing for mango salad
The homemade coriander dressing is what ties the avocado and cabbage salad together. This chilli, lime and coriander dressing is made from fresh coriander, olive oil, the juice and zest of two limes, chilli and salt, and is whisked together in a bowl. The flavours work so well together as the coriander gives the dish a herby kick, the limes brighten the crunchy cabbage, and the chilli adds a spicy touch of heat.
Tips and tricks for the best avocado and mango salad
While this recipe only takes around 15 minutes to prepare, there are a few helpful pointers you can follow to achieve the best results. When making the coriander salad dressing, gently bruise the coriander leaves before chopping to release the fragrance and aroma. Roll the limes against your benchtop or microwave them whole for 20 seconds to release more juice. You can also remove or retain the seeds of the chilli to customise your level of heat.
When it’s time to serve, don’t simply toss everything onto a platter. We recommend layering the cabbage on a plate and spooning over some of the avocado and mango salad dressing. Add the mango and avocado slices before topping with the remaining ingredients. Finally, drizzle over more of the chilli lime coriander dressing to ensure each ingredient is well dressed and seasoned.
More mango salad ideas to try
Mango shouldn’t only be seen as a summer fruit to serve with cakes and bakes. As seen here, it can also be a great addition to savoury salads. Choose from a fresh lettuce and macadamia salad, an Asian-style chicken salad or a coconut and lime prawn salad.
FAQs
Mango-avocado salad with coriander dressing
- Serves8
- Cook time1 minute
- Prep time15 minute, + 20 mins pickling time
Ingredients
- 1/2 red onion, thinly sliced
- 2 1/2 tbs rice wine vinegar
- 2 tsp caster sugar
- 1 1/4 tsp sea salt flakes, divided
- 1/4 cup finely chopped fresh coriander
- 1/4 cup (60ml) olive oil
- 2 limes, juiced (about ¼ cup/60ml) and zested (about 2 tsp)
- 1 birdseye chilli, finely chopped
- 1/2 mini green drumhead cabbage (about 300g), thinly sliced
- 1 Hass avocado, stoned, peeled, thinly sliced
- 1 mango, stoned, peeled, thinly sliced (about 350g)
- 1/3 cup (65g) toasted pepitas
Method
Step 1
Bring a saucepan of lightly salted water to a boil over high heat. Add the onion and cook for 30 secs. Drain the onion well. In a small bowl, whisk the vinegar, sugar and ¼ tsp of sea salt flakes. Add the drained onion and stir to combine. Set aside to pickle at room temperature for at least 20 mins, stirring occasionally.Step 2
Meanwhile, in a medium bowl, whisk the coriander, oil, lime juice, lime zest, chilli and 1 tsp of salt to blend.Step 3
Scatter the cabbage over a serving platter and spoon some of the coriander dressing over the cabbage. Top with the avocado and mango slices. Drain the pickled onions and scatter them over the salad. Sprinkle with the pepitas, spoon more dressing over and serve.