Travel-Friendly Avocado Mango Salad

This avocado mango salad is the perfect snack to have on a plane, roadtrip, or picnic. 

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This avocado mango salad is SO good with crunchy tortilla chips.

I have a secret to confess about this avocado mango salad. You're looking at a stolen recipe.

Once upon a time, I hosted a potluck dinner and one guest brought a date - who brought this incredible concoction of deliciousness. She described it as a salsa and served it alongside tortilla chips and it was just about the most magical thing I ever tried.

There was only one thing to do. I stole it the receipe and claimed it as my own.

Actually, there were three things to do. First, steal the receipe. Secondly, rebrand it as a salad, not a salsa. Thirdly, enter it in a recipe contest with a local produce store and win a $50 gift card. Done, done, and DONE, thank you very much.
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You could say that this receipe is criminally easy to make. You don’t have to get too hung up on precise measurements for it to taste great. It’s sophisticated enough that a seasoned entertainer will be proud to show it off, yet simple enough for a new cook to conquer. Most importantly, it's SO travel friendly.

​You could pack a cup of this as a rich, healthy, flavourful snack for the plane or the train. You could easily mix it up at a hostel or rental apartment without needing any special equipment. This avocado mango salad is great for potlucks and it stores well in your cooler for camping trips. The lime juice keeps the avocado from turning brown (though you can always prep the other ingredients in advance and add avocado at the last minute for maximum colour.)

Now, there’s absolutely nothing wrong with sitting down an eating an entire bowl of this avocado mango salad with a bag of tortilla chips on the side. This is a no judgement zone! But the recipe lends itself for much greater versatility.

You could stir in some chicken and arugala to make a hearty, filling meal. The combination of ingredients works great as a topping for burgers and wraps (try it with grilled chicken and melted cheddar). A spoonful takes traditional chicken salad to a whole new level. It’s pretty as a picture sprinkled on a cool summer gazpacho. And it’s fantastic when tossed with some garlic shrimp and brown rice.

Be warned: This avacodo mango salad is easy to make, but once you get a good taste of it, you’ll find yourself craving nothing else. There’s no going back! In fact, you might just find yourself stealing it and claiming it as your own ;-) 
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To make it, you’ll need a cutting board, a knife, and three bowls - a bowl for compost, a bowl for removing the pomegranate seeds, and a bowl for the finished product.

Ingredients:

1 Spanish onion, finely diced
2 jalapenos, seeds removed and minced
1/4 cup lime juice
Seeds from 1 pomegranate
1 cup mango, finely diced
1/2 cup cilantro, chopped
1 tsp salt
4 avocados, finely diced 

Mix all ingredients together and let chill for at least 30 minutes. 

Pro tip: You can buy small containers of pomegranate seeds, already rinsed with the white flesh removed, in the salad section of your grocery store but a whole pomegranate will be fresher and more economical. To easily separate the ruby red seeds from the white flesh, fill a bowl halfway with cold water. With your pomegranate already cut into quarters, place a section of the fruit under water and use your fingers to gently rub the white membrane away from the seeds. The seeds will sink, while the white membranes will float, making them easy to skim away.


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