I was born, raised and currently live by a Caribbean coastal town where nearly two million people came to vacation last year. Attracted to our smiling people, our postcard-quality beaches of snow-white sand and hypnotizing turquoise waters, it's very common for people to remind me just how lucky I am. But I have a little secret: I dislike summers here because of the sometimes intense heat.
As you can imagine, cooking is just not as pleasant in those conditions, so I've become a self-styled-expert on avoiding kitchen duty, cooking things that don't require long stays in the kitchen, and that preferably can be consumed chilled or at room temperature. Here's a refreshing mango and avocado salad that is served chilled. This is what summer should taste like. Best of all, this recipe is naturally gluten-free and vegan-friendly!
RECIPE: Mango and Avocado Salad
Yields 4 servings
Ingredients
- 2 ripe Hass avocados
- 2 large, nearly-ripe mangos
- Juice of two limes
- 1/2 teaspoon of sea salt, or to taste
- 1/4 teaspoon of freshly-cracked pepper, or to taste
- 1 tablespoon of chopped chive
- 1 teaspoon of black sesame seeds
- 8 endive or iceberg lettuce leaves
Directions
- Peel and slice avocados and mangos.
- Mix avocado and mango and season with salt and pepper to taste.
- Drizzle with lime juice. Sprinkle with the chive. Chill.
- Spoon into the endive or lettuce leaves. Sprinkle with sesame seeds before serving.
