Mango-Avocado Salad With Lime Vinaigrette

By Kay Chun

Published June 26, 2022

  • Chris Simpson for The New York Times. Food Stylist:Frances Boswell.
Media 1 of 1
Total Time
15 minutes
Rating
5(1,044)
Comments
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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

  • ¾ cup extra-virgin olive oil

  • ¼ cup freshly squeezed lime juice (from 2 limes)

  • ¼ cup minced shallot

  • 1 tablespoon fish sauce

  • 1 teaspoon granulated sugar

  • ¼ teaspoon minced garlic

  • Kosher salt and black pepper

  • ½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

18 grams carbs; 272 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 5 grams fiber; 478 milligrams sodium; 3 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. Step 3

    Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.

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Ratings

5 out of 5
1,044 user ratings
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Comments

Ann

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

mjan

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!

amber

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.

ADP

Great salad with 2 suggestions: use champagne mangos (in season now) and ditch the oil.

MPJ

Oh my lord I just made this salad, added Thai basil and mint from the garden and topped it with this shrimp and the combination is out of this world. https://body-change.today/recipes/1013490-sauteed-shrimp-with-coconut-oil-ginger-and-coriander?unlocked_article_code=1.oVA.btex.A0BwTG919fja&smid=ck-recipe-iOS-share</a></p><div class="noteactions_noteActions__VlyP0">

PamelaN

I mixed the dressing in a small plastic bowl, shook it up to mix and then poured half of it on the salad and saved half for extra like the recipe says. I think it might be better if you take that approach to spoon half of the dressing over mango/avocado mixture so that you get the chunky, flavorful things that are in the dressing onto your salad and don’t end up with an oily, flavorless film that unfortunately, made the salad underwhelming.

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