Mango Avocado Salad With Rice Vinegar
Mango avocado salad with rice vinegar is refreshing, gluten free, dairy free, vegan summer salad 15 min is all you need to make it
Ingredients
- 1 mango approx 300 gram
- 1 avocado approx 110 gram
- 1 cup cherry tomato approx 130 gram
- 1/3 cup red onion chopped finely
- 2 tbsp cilantro chopped finely
Dressing
- 1 tbsp rice vinegar replace with lemon juice if required
- 1 tsp maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- At first, cut the mango into small cubes. Chop red onions and cherry tomatoes into halves. Peel & cut the avocado into cubes.1 mango, 1 cup cherry tomato, 1/3 cup red onion, 1 avocado
- Transfer all in a mixing bowl.
- Add all seasoning and mix nicely. You can add all seasoning ingredients into a jar and shake well to make rice vinegar dressing for the salad as well.2 tbsp cilantro, 1 tbsp rice vinegar, 1 tsp maple syrup, 1/2 tsp salt, 1/4 tsp black pepper
- Garnish with chopped cilantro. Serve immediately or chill in the fridge for 30 minutes before serving.
Notes
Tips
- Use lemon juice in place of rice vinegar.
- You can use any variety of tomatoes in place of cherry tomatoes.
Nutrition
Calories: 129kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 300mgPotassium: 438mgFiber: 5gSugar: 10gVitamin A: 830IUVitamin C: 33mgCalcium: 22mgIron: 1mg
Tried this recipe?Mention @thefitmealideas or tag #thefitmealideas. I would LOVE to see your creations!
