Mango and Avocado Salad

by Cindi Sutter, Founder & Editor Spirited Table®— content provided by AYESHA CURRY

A true West Indian–style meal requires something to cool off the palate, according to actor and cookbook author Ayesha Curry. This salad, with its balance of creamy avocado and sweet ripe mango, accomplishes just that. Blood oranges add gorgeous color, but you can substitute Cara Cara or Valencia oranges.

6 Servings

Ingredients

⅓ cup extra-virgin olive oil

⅓ cup fresh blood orange juice

¼ cup fresh lime juice

1 Tbsp. honey

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

1/2 tsp. freshly ground black pepper

1 shallot, finely chopped

2 Tbsp. finely chopped cilantro

4 blood oranges, peel and white pith removed, flesh sliced into irregular pieces

2 mangoes, peeled, sliced

2 avocados, peeled, sliced

1 cup halved cherry tomatoes

Instructions

1. Whisk oil, blood orange juice, lime juice, honey, salt, and pepper in a small bowl to combine; mix in shallot and cilantro.

2. Arrange blood oranges, mangoes, avocados, and cherry tomatoes on a platter. Drizzle dressing over.