Bubby’s Treasured Recipes — made with love, passed down, never forgotten

From Bubby’s Recipe Box

Mango Avocado Salad

Mango Avocado Salad
Jump to Recipe Print Recipe
Mango Avocado Salad

Mango Avocado Salad

No ratings yet
A bright family salad with crisp romaine, sweet mango, creamy avocado, crunchy cashews, and jewel-like pomegranate seeds. The old card had the right flavor idea but no salad quantities and a very large dressing batch, so the approved final scales the salad properly and uses half of the original dressing batch, added gradually.
Print Recipe Pin Recipe Favorite Cook mode
Prep Time 20 minutes
Course: Pareve Salad
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 Romaine lettuce large head, chopped (about 8 cups)
  • 1 Mango large, peeled and diced
  • 1 Avocado large, diced
  • 1/3 cup Chopped cashews / about 45 g
  • 1/4 cup Pomegranate seeds / about 40 g
Family Dressing – Half Batch
  • Frozen parsley cubes: 2, thawed, or 2 Tbsp finely chopped fresh parsley
  • Small onion: 1/2, finely grated
  • 1/3 cup Oil (80 mL)
  • 1 Tbsp Vinegar (15 mL)
  • 1 Tbsp Mayonnaise (15 g)
  • 6 Tbsp Sugar / about 75 g

Equipment

  • Very large salad bowl
  • Small bowl and whisk
  • Salad spinner or clean towels
  • Sharp knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Wash and dry the romaine very well, then chop it into bite-size pieces and place it in a large salad bowl.
  2. Peel and dice the mango. Add it to the lettuce along with the pomegranate seeds and chopped cashews.
  3. In a small bowl, whisk together the parsley, grated onion, oil, vinegar, mayonnaise, and sugar until the dressing looks evenly blended.
  4. Pour about half of the dressing over the salad and toss well. Add more only as needed until the lettuce and fruit are lightly coated.
  5. Dice the avocado last and gently fold it into the salad so the pieces stay intact.
  6. Serve promptly for the best contrast between crisp lettuce, creamy avocado, and crunchy cashews.

Notes

Recipe #161
Category: Pareve Salad
Yield: About 6-8 servings
Method: Toss and serve
Prep: About 20 minutes
Cook: None
Difficulty: Easy
Recipe Details
Kosher: Pareve when made with pareve mayonnaise. Texture: Crisp lettuce, creamy avocado, juicy fruit, and crunchy nuts. Flavor: Sweet, tangy, lightly oniony, and fresh.
Do Not Use All the Dressing Automatically
The original family dressing was written as a large batch. This final uses half of that batch, and even then you should add it gradually. Different heads of lettuce vary a lot in size, and a salad should be coated – not soaked.
What a Beginner Should Look For
The romaine should stay crisp, mango pieces should hold their shape, avocado should remain in visible chunks, and the dressing should lightly gloss the salad without pooling in the bottom of the bowl.
Why the Avocado Goes In Last
Avocado is softer than every other ingredient in this salad. Toss the lettuce, fruit, nuts, and dressing first, then fold in the avocado at the very end so it stays pretty and does not turn the dressing muddy.
Beginner Tips
  • Dry the lettuce thoroughly so the dressing clings instead of becoming watery.
  • Use a ripe but still firm mango for clean cubes.
  • Cut the avocado only when the rest of the salad is ready.
  • Add dressing in stages; you may not need all of it.
  • Keep cashews separate until close to serving if you want maximum crunch.
Troubleshooting
Salad is too sweet: Add a small splash of vinegar and toss again. Dressing is too thick: Whisk in 1-2 teaspoons water or oil. Avocado is turning mushy: Use a slightly firmer avocado and fold it in more gently. Lettuce is soggy: Make sure it is very dry and dress the salad closer to serving time.
Variations
  • Use toasted almonds instead of cashews.
  • Add thinly sliced cucumber for extra crunch.
  • Use arugula mixed with romaine for a pepperier salad.
Make Ahead, Storage & Freezing
Dressing: Refrigerate airtight up to 5 days. Undressed salad base without avocado: Refrigerate up to 1 day. Once dressed and mixed with avocado, serve the same day. Freezing is not recommended.
Tip to Hand Down
A family dressing can be right even when the old quantity is too large for one bowl. Keep the flavor, scale the batch, and add it slowly until the salad tastes right.

Tried this recipe?

Let us know how it was!

Share This Recipe

Know someone who would love this one? Pass it along.

From Your Kitchen

Recipe Reviews & Notes

Made this recipe? Share what worked for you, any helpful tips, or how your family enjoyed it. Your notes may help the next person making it in their kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating