Mango avocado salad

This mango avocado salad recipe is proof that salads don’t need to be bland or tasteless. You’ll only need to set aside 15 minutes of your day to prepare this sweet and nutritious salad bowl. Lunch times will never be the same!

Serves: 4 

Preparation time: 15 minutes 

If you can, use organic ingredients for this recipe. Although we are unsure whether eating organic food reduces breast cancer risk, organic food contains less pesticide residue. We know that certain pesticides are linked to breast cancer risk, so we recommend eating organic food whenever possible. Read more on pesticides here.
 

Ingredients:  

1 mango – stone removed, peeled and cubed 

2 avocados – stones removed, peeled and cubed 

1 cucumber – washed and diced 

300g (2 cups) cherry tomatoes – halved 

Juice from 1 lemon 

2-3 tbsp olive oil  

Salt and pepper 

Fresh parsley – chopped 

Fresh chives – chopped 

Instructions

• In a bowl, add the mango, avocados, cucumber, and cherry tomatoes. 
• Squeeze in the lemon juice, add the olive oil, salt and pepper. 
• Top with fresh parsley and chives. Toss to mix well. 
• Enjoy by itself or serve as a side dish. 

Why this mango avocado salad is good for you  

Mangoes and tomatoes are rich in carotenoids, a substance found in fruit and veg which is responsible for their bright colours. Carotenoids have been linked to a reduced risk of breast cancer, especially when you eat lots of foods containing them.

Avocados contain vitamins, minerals, and fibre. The fat in avocados is mainly unsaturated (specifically, monounsaturated), which, when eaten in place of high-saturated-fat foods, can help maintain healthy cholesterol levels.

Enjoyed this mango avocado salad recipe and are craving more recipes like this? Download Breast Cancer UK’s brand new recipe e-book ‘Organic Flavours’  (for free). What are you waiting for? Let’s get cooking! 

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