Avocado and Mango Salad with Citrus Poppy Seed Dressing
This Avocado and Mango Salad with Citrus Poppy Seed Dressing was inspired by my recent trip to Hawaii as I ate my weight in avocados, mangos and papayas. Topped with toasted coconut and a citrus poppy seed dressing, here is my ode to the islands!
Everyday that we were in Hawaii, I ate avocado’s bigger than my head (no, seriously), fresh mangos and papayas doused in lemon or lime juice and what became my go to breakfast- sticky rice slathered in butter and soy sauce- OMG, it’s the best combo ever. And a seriously great side kick to a couple of fried eggs.
I enjoyed the rice so much that I seriously considered investing in a rice cooker when we got back from vacation so I could have rice at my disposal at all times of the day. I reconsidered after I realized I’d have to invest in a new wardrobe as well to accommodate a growing waistline. If I had hot rice at my beck and call I’d be in trouble. Self control isn’t really my thing. So instead I’ll stick to the occasional rice making on the stove top and call it good. In all seriousness folks, sticky rice + melted butter + soy sauce = the best way to consume rice. Ever.
But the avocados and mangos doused in lime juice? That’s totally something I’m still doing 2 weeks post vacation. Truth be told I eat a lot of avocados anyway but since I’ve been home it’s at an all time high. Avocado toast, diced and folded into my scrambled eggs and like I’m sharing in this salad today, sliced and incorporated over some greens for a simple but filling salad.
And I wasn’t kidding about the grande avocados in Hawaii- look at the size of the one above- it’s the size of my son’s head!
The mangos and avocados are super abundant right now and both have been on sale at my local Whole Foods for the past few weeks. I like using mangos for smoothies, salsa and making homemade jam but my favorite way to enjoy them is sliced with a squirt of citrus. It’s simple and perfect. They’re a great addition to this simple salad and lend just enough sweetness to the rich avocado and crunchy toasted coconut. The avocado makes this salad a little more filling thanks to all those healthy fats. The dressing is light and citrus-y and screams spring. It was everything I could do to not add a sprinkle of cheese but it honestly doesn’t need anything else. Maybe some macadamia nuts but that’s about it.
Below the recipe you’ll find links to some of my blogging buddies recipes that highlight March’s produce. Thank you to Becky for organizing this Eat Seasonal gathering each month and bringing bloggers together to share some awesome ideas to enjoy what’s in season!
Have a great day everybody! xo, KelleyPrint
for the dressing:
- 1 tablespoon minced shallots
- 3 tablespoons fresh lime juice
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon mayonnaise (or Vegenaise which I always use)
- 1 tablespoon local honey
- 3/4 cup avocado oil or other light flavored oil
- 1 tablespoon poppy seeds
- Kosher salt and freshly ground pepper to taste
for the salad:
- mixed greens
- 1 avocado, sliced
- 1 mango, sliced
- 3–4 tablespoons toasted, unsweetened coconut
- To make dressing, whisk the minced shallots, lime, orange and lemon juices with the mustard, mayonnaise and honey. Slowly whisk in the oil until the dressing is creamy. Stir in the poppy seeds and season with salt and pepper.
- Divided desired amount of greens between two bowls. Divide the sliced mango and avocado between the two salads. Sprinkle with toasted coconut and drizzle with desired amount of dressing.
There will be enough dressing for more than two salads. Use desired amount of dressing and save rest for another use.
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