Mango-Avocado Salad With Lime Vinaigrette

By Kay Chun

Published June 27, 2022

Mango-Avocado Salad With Lime Vinaigrette
Chris Simpson for The New York Times. Food Stylist:Frances Boswell.
Total Time
15 minutes
Rating
5(794)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

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.

Powered by

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.

Ratings

5 out of 5
794 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

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.

Aehtorod

I’ve made this countless times. It’s wonderful. I made two changes: Add pine nuts, or something nutty and crunchy. Subtract sugar. It’s perfect without it.

Aehtorod

Subtract sugar. Add pine nuts.

Ellen

I've made this several times, and it's a KEEPER! I also cut back on the oil, and I increased the lime juice. It does take a while to string and cut the snap peas, but so very worth it - they add a sweet crunch. Most recently, instead of tearing up the butter lettuce, I left the leaves whole, and we ate the salad wrapped in the lettuce leaves. It was great!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.