Equipment
Ingredients
Dressing
- 45 ml lime juice, freshly squeezed
- 30 ml fish sauce
- 25 g granulated sugar
- 2 garlic, minced
- 1 bird's eye chili, thinly sliced
Salad Base
- 400 g mango, julienned or sliced
- 300 g avocado, cubed
- 150 g cherry tomatoes, halved
- 50 g red onion, thinly sliced
- 15 g fresh cilantro, roughly chopped
- 15 g fresh mint, roughly chopped
- 40 g roasted peanuts, crushed
Nutrition (per serving)
Method
In a small mixing bowl, combine the lime juice, fish sauce, granulated sugar, minced garlic, and sliced bird's eye chili. Whisk vigorously until the sugar is completely dissolved. Set the dressing aside to allow the flavors to meld.
Using a chef's knife and cutting board, prepare the produce. Slice the mangoes into thin strips, cube the avocado, halve the cherry tomatoes, and thinly slice the red onion.
Transfer the mango, avocado, cherry tomatoes, and red onion to a large mixing bowl. Pour the prepared dressing over the top and gently fold the ingredients together until evenly coated. Avoid over-mixing to prevent the avocado from mashing.
Gently fold in the fresh cilantro and mint. Transfer the salad to a serving dish and scatter the crushed roasted peanuts over the top immediately before serving.
Chef's Notes
- Select mangoes that yield slightly to pressure but remain firm enough to slice neatly. If using very sweet, soft mangoes, increase the lime juice slightly to balance the sugar.
- To tame the bite of the raw red onion, soak the slices in ice water for 5 minutes, then drain and pat dry before adding to the salad.
- Roll the limes firmly on the counter before juicing to break down the interior cell walls and maximize the yield.
- If preparing ahead of time, keep the chopped vegetables, fruit, and dressing in separate airtight containers in the refrigerator, and assemble only when ready to eat.
Storage
Refrigerator: 12 hours — Avocado will oxidize and mango will release water over time. Best eaten within a few hours of preparation.
