CABO SALAD

By BobD

Ingredients

• 4 SERVINGS
• 2 ripe Hass avocados
• • 2 ripe mangoes, peeled
• • 4 teaspoons !eshly squeezed lime juice, divided
• • 4 teaspoons minced jalapeño pepper, divided
• • 4 teaspoons minced red onion, divided
• • 28 cilantro leaves
• • Salt and feshly ground pepper

Details

Servings 4

Preparation

Step 1

Slice the avocados in half lengthwise, working around the pit. Twist to separate the halves. Remove and discard the pit and use a spoon to carefully scoop all four avocado halves out of their skins. Cut each half lengthwise into 5 slices for a total of 20 slices.

Stand the mango upright, with the stem end on top.

Start cutting about 1/4 inch out from the stem, and feel
your way with your knife to avoid the pit. Repeat on the other side of the stem, then slice off the two short sides.

Repeat with the second mango, then cut the mango pieces lengthwise into a total of 24 slices.

Place 5 avocado slices and 6 mango slices on each plate, and drizzle each portion with 1 teaspoon of lime juice.

Sprinkle each portion with 1 teaspoon of the jalapeño, 1 teaspoon of the red onion and 7 cilantro leaves.

Season with salt and pepper and serve immediately.