Mango, Tomato, and Avocado Salad

By amt2mf

cal. (kcal) 166, Fat, total (g) 12, sat. fat (g) 2, carb. (g) 14, fiber (g) 3, pro. (g) 1, vit. A (IU) 2478, vit. C (mg) 28, sodium (mg) 154, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 medium mango, seeded, peeled and cut into chunks
• 1 medium tomato, cut into chunks
• 1/3 cup thinly sliced red onion
• 2 tablespoons snipped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 medium avocado, halved, seeded, peeled and cut into chunks
• Lettuce leaves (optional)

Details

Preparation time 20mins

Preparation

Step 1

1. In a medium bowl combine mango, tomato, and red onion.
2. For dressing, in a screw-top jar, combine cilantro, olive oil, vinegar, lemon juice, garlic, salt, and pepper. Cover and shake well. Pour dressing over fruit mixture. Toss gently to coat. Cover and chill up to 4 hours. Stir in avocado just before serving. If desired, serve on lettuce leaves. Makes 4 servings.