Mango-Avocado Salad With Lime Vinaigrette

Name: Mango-Avocado Salad With Lime Vinaigrette
Total time: 15 min
Yield: 8 to 10 servings
Ingredients: 3/4 cup extra-virgin olive oil; 1/4 cup freshly squeezed lime juice (from 2 limes); 1/4 cup minced shallot; 1 tablespoon fish sauce; 1 teaspoon granulated sugar; 1/4 teaspoon minced garlic; Kosher salt and black pepper; 1/2 cup chopped cilantro leaves and tender stems; 1 large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces; 2 ripe mangoes, sliced or cubed; 8 ounces snap peas, trimmed and thinly sliced on the diagonal; 2 ripe avocados, sliced or cubed

By Kay Chun

Published June 27, 2022

Mango-Avocado Salad With Lime Vinaigrette — Chris Simpson for The New York Times. Food Stylist:Frances Boswell.

Total Time: 15 minutes
Rating: 5(670)
Comments: Read comments

Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.

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Ingredients

Yield:8 to 10 servings

¾cup extra-virgin olive oil
¼cup freshly squeezed lime juice (from 2 limes)
¼cup minced shallot
1tablespoon fish sauce
1teaspoon granulated sugar
¼teaspoon minced garlic
Kosher salt and black pepper
½cup chopped cilantro leaves and tender stems
1large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
2ripe mangoes, sliced or cubed
8ounces snap peas, trimmed and thinly sliced on the diagonal
2ripe avocados, sliced or cubed

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
Step 2
Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
Step 3
Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

Ratings

5 out of 5

670 user ratings

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Comments

Ann2 years ago

What could I use instead of fish sauce to make it vegan?

mjan2 years ago

For the best shot at having perfectly ripe mangos, buy a 1 pound bag of frozen mango chunks. Thaw and cut to desired size. Can't be beat!

amber2 years ago

Way too much olive oil. Honestly, not sure why it is in there at all. The lime, fish sauce, cilantro and a touch of sugar is quite traditional and delicious. Would just leave it out, or cut by 1/3.

Paula1 hour ago

Jicama would be a wonderful addition to this.

Liza4 days ago

A new favorite. Even my kids asked for seconds. On salad. First time ever.

Peggy1 week ago

I made this and it was not good at all. Followed the recipe to the "t". The dressing didn't taste like anything which ruined the salad. (maybe the comment below "way too much olive oil" is the key - so many interesting ingredients in the dressing but tasted like oil.). Did not like the snap peas in it either. Recommend using the avocado, mango, lettuce and add your own additional ingredients and your own dressing.

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