If you’re looking for a fresh new salad to add to your rotation, look no further. This mango avocado salad is anything but ordinary, bursting with unique flavors and hearty and satiating protein and healthy fats. I’m a huge fan of sweet and spicy combinations, and mango is one of my favorite fruits to pair with spicy or savory foods. Whether it’s mango salsa with fresh jalapeño peppers, mango quinoa salad, shrimp ceviche, or blackened fish tacos topped with mango salsa, it’s a wonderful fruit to add to meals for naturally sweet flavor. (Though I do acknowledge mangos can be kind of a pain in the neck to peel and cut, which is why I wrote a whole tutorial on two ways for how to cut a mango! And you can always buy them pre-cut.) In this post I’ll take you through how to make the salad dressing super creamy and smooth, as well as how to blacken the tofu, and how to make the salad vegan, if that’s your thing. Let’s get to it!
Ingredients needed and substitutions
Salad Greens – I used one of those boxes of baby green mixes. Mango Avocado Red Onion – green onions, or thinly sliced other onions will work just fine. Herbs – any combination of cilantro, mint, dill, or basil. You can omit these if you really need to, but they do add a ton of flavor. Sour cream – or Greek yogurt. Lime juice – lemon could also be used. Extra-virgin olive oil Tofu – or another protein of choice, like shrimp or chicken. Blackening seasoning – store-bought or homemade, or other seasoning mix of choice (more on this below). Butter – this is for blackening the tofu properly, but oil or vegan butter can work here too (more on this below).
How to make the creamy avocado lime dressing
Just add avocado, sour cream, lime juice, olive oil, and salt to a food processor or blender. This will blend everything to an incredibly creamy, smooth consistency. Then, add water as needed to thin out the dressing, making it drizzle-able (yes I just made up that word and you know what? I’m here for it.).
How to make the blackened tofu
Cut the tofu into cubes and pat dry with a paper towel. No need to press it unless you want to. Add it to a bowl along with the seasoning and toss to coat- gently, so as not to break apart the tofu. Melt some butter in high heat in a heavy skillet (I used nonstick, but cast iron can work if it’s well seasoned). Then, add the seasoned tofu and cook in the butter, tossing around to cook each side, until it develops and nice dark crusty outer layer. This took about 8 minutes for me.
How to assemble the mango avocado salad
Just layer all the ingredients in individual salad bowls or on a large platter, then drizzle with the salad dressing! I do prefer a platter here instead of a large salad bowl, since the mango and avocado are relatively heavy ingredients and will sink to the bottom of the bowl. I find a platter is best for most salads for this reason, and it’s easy for people to serve themselves and ensure they are getting a little of everything in their portion.
Other recipes you’ll love
Blackened Tilapia with Avocado Cucumber Salsa Blackened Shrimp Tacos with Creamy Dill Sauce Watermelon Salad with Queso Fresco and Lime Za’atar Roasted Chickpea Salad Shrimp and Orzo Salad Mediterranean Israeli Couscous Salad
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