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, Kelley
PrintAvocado and Mango Salad with Citrus Poppy Seed Dressing
Yield: 2 large salads 1x
Yield:
Print Recipe
Pin RecipeIngredients
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
Instructions
- 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.
Notes
There will be enough dressing for more than two salads. Use desired amount of dressing and save rest for another use.
A Zesty Bite – Whipped Lemon Ricotta Open Faced sandwich
Well Plated – Curried Broccoli Chickpea Hash
Climbing Grier Mountain –
Completely Delicious – Roasted Asparagus and Avocado Salad
Bless this Mess – Spinach and Mushroom Marinara with (or without) Meatballs
Cookie and Kate – Greek Broccoli Salad
Kitchen Confidante – Baked Eggs with Asparagus and Peas
Vintage Mixer – Lemon Ricotta Pancakes
Cafe Johnsonia – Blood Orange and Asparagus Salad with Ginger Miso Dressing
Oh, Sweet Basil- Creamy Garlic Lemon Butter Pasta
Foodie Crush – Spinach Leek and Bacon Quiche
11 Comments
We went to Hawaii for the first time this winter, and I almost died of happiness when I saw the monster avos! What a fresh, flavorful way to relive your trip!
So jelly of your trip to Hawaii! And those avocados, whoa bessie!
I am so in love with this salad! I’m avocado obsessed as well and I think I top all my food with avocado. Love this combination of flavors. Fantastic! And what a precious little face to see first thing this morning. Your darling boys are completely delicious!
I’m spoiled in the avo department too. About .75 cents in Baja.
Love this recipe.
Okay, I’m so jealous of that gigantic avocado. I would have eaten them every day too! Sounds like you had a magical trip (and the food sounds incredible too!
The only thing better would have been if you’d been eating avocados, rice and soy sauce with me sneaking into your family vacation. Love the poppyseed dressing, you’re pretty much the master of dressings, you know?
Ha! That avocado picture made me laugh! I’ve never been anywhere that has avocados that big but man alive I’m putting it on my bucket list. And your dressing looks like it would be great straight through a straw!
Jealous! Love this beautiful salad.
You weren’t kidding about the giant avocados! Woah! I’ll need to find some when we go back to Hawaii this summer. Avocados and mangos are two of my most favorite foods in the world – I just love how you put them together in one amazing salad.
Permalink
I’m ashamed to say that I’ve never had avocado and mango salad with citrus poppy seed dressing! This recipe looks great though so hopefully that will change! Thanks for posting it Kelley!