Mango-Avocado Salad With Lime Vinaigrette

By Kay Chun

Published June 26, 2022

Mango-Avocado Salad With Lime Vinaigrette
Chris Simpson for The New York Times. Food Stylist:Frances Boswell.
Total Time
15 minutes
Rating
5(1,010)
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
  • ¾cup extra-virgin olive oil
  • ¼cup freshly squeezed lime juice (from 2 limes)
  • ¼cup minced shallot
  • 1tablespoon fish sauce
  • 1teaspoon granulated sugar
  • ¼teaspoon minced garlic
  • Kosher salt and black pepper
  • ½cup chopped cilantro leaves and tender stems
  • 1large head Boston or butter lettuce (1 pound), trimmed and leaves torn into large pieces
  • 2ripe mangoes, sliced or cubed
  • 8ounces snap peas, trimmed and thinly sliced on the diagonal
  • 2ripe avocados, sliced or cubed
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

272 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 3 grams protein; 478 milligrams sodium

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
1,010 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.

jJ.

OMG ,I hope the 3/4 cup of oil was a total misprint. Lovely flavor but waaay too gloppy dressing.

Toofaraway

I didn't follow the exact recipe, just winged it. I used 50/50 spinach/mesclun, scallions, cilantro, cherry tomatoes, avocado, and mango. I dressed it with lime juice, olive oil, fish sauce, and a good dash of cayenne pepper, and sprinkled with dukkah for a little crunch. I don't think any sugar is needed, as the mango is sweet enough to counter the savoriness of the fish sauce and acidity of the lime, and a small amount of olive oil finishes the job. Would happily make/eat it again.

Gail

Too much olive oil. Used 1/2 cup and had left over dressing. Didn't have snap peas, added green peppers instead, and put some shrimp on top. Delicious.

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