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Prep Time 20 mins
Total Time 30 mins
Course Salad
Cuisine European
Servings (Default: 2)


Mango-tomato-avocado Salad
Mango-tomato-avocado Salad
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  1. Divide the avocado, remove the stone, remove the pulp with a tablespoon. Be sure to take the dark green directly under the bowl, as most of the goodies are in it. Cut into bite-sized pieces and carefully mix with the juice of the lime.
  2. Peel the mango with a peeler, cut the pulp from the stone and cut into bite-sized pieces. Also cut the tomatoes into bite-sized pieces.
  3. Everything together with the chilli powder - depending on your taste, a little thump is definitely desirable - and mix about half a teaspoon of garlic powder, one teaspoon of onion powder, a little salt and colored pepper. Then fold in the avocado-lime mixture. Cut the spring onions into small rings and mix in.
  4. Finally stir in the chervil and parsley and let stand for about 10 minutes. Stir gently again, being careful not to mash the avocado.
  5. I`ve had this salad with all sorts of pan-fried meat, steamed or fried salmon, scampi and even scallops. Everything about meat / seafood that is only slightly seasoned goes perfectly with it.