Mango Avocado Salad from Rubio's features ripe mangoes, creamy avocado, crisp lettuce, and zesty lime dressing, creating a vibrant and refreshing blend of sweet and tangy flavors with a crisp, colorful presentation.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowl
- Salad tongs
- Measuring spoons
- Citrus juicer
- Salad plate or bowl
Ingredients
- 1 ripe mango
- 1 ripe avocado
- 4 cups crisp lettuce (e.g., romaine or green leaf)
- 1/4 cup red onion
- 1/2 cup cherry tomatoes
- 1/4 cup fresh cilantro
- 1 lime
- 2 tablespoons olive oil
- 1 teaspoon honey
- Salt
- Black pepper
Ripe mango and avocado are essential for the perfect texture and flavor balance in your salad, so choose fruits that are soft but not overly mushy. Use crisp lettuce varieties like romaine or green leaf to add a refreshing crunch that complements the creamy avocado. Fresh lime juice enhances the zesty dressing and brightens the overall taste, making sure you juice the lime just before mixing. Red onion, cherry tomatoes, and fresh cilantro contribute vibrant color and layers of flavor to your salad. The Mango Avocado Salad from Rubio's copycat menu captures this sweet, tangy, and crisp combination for a lively and satisfying dish.
Instructions
- Wash and dry all produce.
- Peel, pit, and dice the mango.
- Peel, pit, and dice the avocado.
- Thinly slice the red onion.
- Halve the cherry tomatoes.
- Chop the fresh cilantro.
- Chop or tear lettuce into bite-sized pieces.
- In a small bowl, juice the lime using the citrus juicer.
- Add olive oil, honey, salt, and black pepper to the lime juice; whisk to combine.
- In a mixing bowl, combine lettuce, mango, avocado, red onion, cherry tomatoes, and cilantro.
- Drizzle the lime dressing over the salad.
- Gently toss all ingredients with salad tongs until evenly coated.
- Serve the salad on a plate or in a bowl.
Substitution
Mango Avocado Salad from Rubio's copycat menu combines ripe mangoes, creamy avocado, and crisp lettuce with a zesty lime dressing for a bright, balanced flavor. If you can't find fresh cilantro, substitute with fresh parsley or basil to maintain the herbaceous note. When ripe mangoes are unavailable, canned or frozen mango chunks can work, but avoid excess syrup to prevent sweetness imbalance. Your avocado should be just ripe to ensure a creamy texture without becoming mushy, which is crucial for maintaining salad consistency. Lettuce varieties like iceberg or butter lettuce can be used if romaine or green leaf are out of stock, adjusting washing and drying times accordingly for crispness.
Tips
Ensure your mango and avocado are perfectly ripe for optimal sweetness and creaminess, as underripe fruits can affect the salad's texture and flavor balance. Use a sharp chef's knife and stable cutting board to safely dice the mango and avocado without bruising the delicate flesh. When making the dressing, taste and adjust the salt, honey, or lime juice to suit your preference, enhancing the bright, tangy profile. Gently toss the salad with tongs to evenly coat without mashing the avocado, preserving its creamy texture for your perfect Mango Avocado Salad.
Nutritions
Mango Avocado Salad offers a nutrient-rich combination packed with vitamins A, C, and E from mangoes and avocados, supporting immune function and skin health. The healthy monounsaturated fats in avocado help improve heart health, while crisp lettuce adds fiber for digestive benefits. Your intake of antioxidants is boosted by fresh cilantro and cherry tomatoes, enhancing the salad's anti-inflammatory properties. A lime-based dressing with olive oil and honey contributes additional antioxidants and healthy fats for overall well-being.
Storage
Store your Mango Avocado Salad in an airtight container in the refrigerator to maintain freshness and prevent the avocado from browning. Keep the dressing separate and add it just before serving to preserve the crisp texture of the lettuce and avoid sogginess. Consume within 1-2 days for the best flavor and texture.
Variation or Alternatives
Swap romaine or green leaf lettuce for baby spinach or arugula to add a peppery twist and boost the salad's nutritional value. Replace honey with agave syrup or maple syrup as a vegan-friendly sweetener alternative in the lime dressing. Incorporate diced cucumber or bell peppers for extra crunch and vibrant color that complements the mango and avocado. You can also lightly toast some pumpkin seeds or sliced almonds to sprinkle on top, enhancing texture and flavor complexity.
Allergies
Mango Avocado Salad contains ingredients like mango and avocado that may trigger allergic reactions in individuals sensitive to latex-fruit syndrome. Your risk of allergy symptoms increases if you have known sensitivities to birch pollen or latex due to cross-reactivity. Always consult your healthcare provider before consuming new foods if you have a history of food allergies.
Why this recipe?
People love the Mango Avocado Salad from Rubio's restaurant for its refreshing blend of ripe mangoes, creamy avocado, and zesty lime dressing, creating a perfect balance of sweetness and tanginess. The salad offers a nutritious combination of vitamins, healthy fats, and antioxidants, appealing to health-conscious diners seeking flavorful options. Making a copycat version allows you to enjoy the same vibrant flavors and wholesome ingredients at home, customizing it to your taste preferences. This dish stands out for its unique fusion of tropical fruits and fresh greens, making it a worthwhile culinary experience.