Corn, Avocado, and Mango Salad

Light and fresh salads are the perfect summer dish.  They don't weigh your stomach down, which is important on hot and sticky days.  They also don't require any heat to prepare.  

This may look like a strange combination of ingredients, but this salad was divine.  It was one of the best salads I have posted on my blog.  It was the perfect accompaniment to the carnita tacos I ate last week.  

It contains one of my favorite fruit: a mango.  Mangos are native to south and southeast Asia.  They have been grown in south Asia for thousands of years.  It is the national fruit of Pakistan, India, and the Philippines.  The tree is the national tree of Bangladesh. 

Some mango trees are 300 years old.  Those are some old trees.  The word mango come from a Malayalam word, which is spoken in India, via the Portuguese.  The Portuguese spread the word during the spice trade in the late 1400s.

The original recipe came from allrecipes.com, but I made it way better by adding a mango and not using canned corn.  Canned corn is gross.

The ingredients are 1 mango, 2 cups corn, 2 cups cherry tomatoes, 1 avocado, 1/2 white onion, 1 jalapeno pepper, 1/2 cup cilantro, 1/4 cup extra virgin olive oil, 1 lime, and 1 teaspoon salt.

I added the corn, onion, jalapeno, mango, tomatoes, and avocado to a big bowl.

In another bowl, I whisked together the vinaigrette ingredients, which were extra virgin olive oil, the zest and juice of a lime, salt, and cilantro.  I was heavy handed with the cilantro.

I stirred the salad components together before adding the vinaigrette and stirring until combined.

This salad makes eating healthier easy.  It was exceptional.  I will make it again.

It was sweet, savory, and spicy at the same time.  The mangos and avocado balance the sharp onion and hot jalapeno pepper.

The cilantro make the salad more bright and fresh.

In addition to being one of the more toothsome concoctions I have made, it was also beautiful and colorful.

Make this salad!