Here’s a light and refreshing summer salad that can whisk you away to a seaside resort on the Amalfi Coast…
Ok, maybe that’s overhyping it…but this fresh salad sure helps give me a break from the triple-digit temps beating down on us here in Arizona!
The inspiration for this one came from my good friend Roxy. She was telling me about an Italian friend of hers who brought a salad to work the other day. Roxy took a bite and loved it…she said it was delicious, simple and fresh. Ah, music to my ears!
So I asked Roxy to twist her friend’s arm and at least let me know what was in it. She did, and voilà, I came up with my own paleo version that’s already a summer favorite for me.
I think you’re gonna love this one…it brings together some of the best fruits and veggies of summer. Whip this salad up when you want the perfect side to your outdoor grilling, or this is a great one to bring to a summer party invite. And here’s the best part – it’s so incredibly simple to make! [av_sidebar widget_area=’Lockerdome’ av_uid=’av-w1nwn0′]
With just a little chopping, a splash of olive oil, some lime juice, oregano, and a dash of salt and pepper and you’ve got yourself an amazing tropical salad in record time. For even more flavor, give it some time in the fridge to let the flavors merge together before serving.
Fresh mangoes are in season right now in the U.S. – your local grocer should be stocking some good ones at least until September. Mine were sweet and juicy, and paired wonderfully with the light summer veggies in this dish. And even if they’re out of season, no worries, just grab a frozen bag of chopped mangoes and you’re good to go.
Great as a side to chicken, fish or poultry. And yes, this one’s very kid friendly too – especially if those mangos are nice and ripe!
Give this easy paleo salad recipe a try…imagining you’re dining at a little sidewalk coastal cafe in Portofino makes it taste even better!
- 2 fresh mangoes, peeled and chopped (or thaw packaged pre-chopped mangoes)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 English cucumber, chopped
- 1/3 cup red onion, diced small
- 2 Tbsp olive oil
- 1/2 fresh lime, juiced
- 3/4 tsp dried oregano
- Pinch of red pepper flakes (optional)
- Salt and pepper to taste
- Combine mangoes, tomatoes, avocado, cucumber and onion in a medium-size mixing bowl
- Drizzle over olive oil and lime juice. Sprinkle with oregano and red pepper flakes. Add salt and pepper to taste
- Excellent by itself, or serve as a side with your favorite chicken, fish or BBQ dish
It looks so fresh!
Maureen I want to try this!! Yum!
Candy Cleeton Schoenheit