I saw something very similar to this in a magazine years ago and have been making it ever since. It's perfect for summer when mango and avocado are in season and it goes really well with prawns, seafood and chicken. It is also great on its own and whenever I cater a lunch, I always serve a small bowl along with all the other salads (and there's NEVER any leftovers).
The secret to this dish is ensuring the mango and avocado are 'just ripe' as their firmness will prevent the salad from becoming mushy.
1 small red chili, seeds and pith removed and finely sliced
1/4 cup corriander or flat leaf parsley, finely chopped
salt and pepper, to season
olive oil, to drizzle
|Pictured here with Lemon Pepper Prawns|
Step 1 - Halve avocado, remove seed and scoop out flesh. Carefully dice into medium sized chunks.
Step 2 - Remove mango cheeks and scoop out flesh. Carefully dice into medium sized chunks.
Step 3 - Gently place all ingredients in a bowl, season lightly with salt and pepper and gently fold until just combined.
Step 4 - Drizzle with a little olive oil and serve immediately.