Mango-Tomato Salad with Chile Vinaigrette

By carol gorman

Ingredients

• 1/4 red onion, thinly sliced
• 1 Fresno chile or red jalapeno, thinly sliced
• 2 tablespoons fresh lime juice
• 1/4 cup EVOO
• 1 teaspoon grated fresh ginger
• 4 small ripe mangoes -- halved, pitted, peeled and thinly sliced crosswise on an angle
• 3 small (Persian) cucumbers, halved lengthwise and sliced crosswise
• 8 ounces grape tomatoes, halved
• 1 avocado -- halved, pitted, peeled and thinly sliced lengthwise
• 1/2 cup fresh cilantro leaves

Details

Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from rachaelraymag.com

Preparation

Step 1

In a large bowl, mix the onion, chile and lime juice; let marinate 5 minutes. Whisk in the EVOO and ginger. Toss with the mangoes, cucumber and tomatoes. Season the avocado with salt and gently toss in with the salad. Top with the cilantro leaves.