Mango Avocado Salad ~ “Food, Fast” Is Much Better Than “Fast Food”

Mango-Avocado-Salad.jpgSwear on a stack of bibles, I’m not sucking up to sponsors from Camp Blogaway. We ended our Camp with a HUGE supply of goodies, some ripening quickly. Today, I whipped up lunch in five minutes, made a pretty picture, then sat on the porch swing and savored my fresh Mango Avocado Salad.

Until this weekend, I’d never cut up a mango. {Eaten them, yes.} Not sure why I’d held back, maybe it’s that center seed. The National Mango Board exists for this reason – to educate the chicken-hearted. At Camp, close to 100 food bloggers eagerly sliced and diced. And lapped up Mango S’mores.  I could take a hundred words to teach the cutting process, or you can watch this 2 1/2 minute video on how to cut a mango.

mango smoresNow skilled, I want you to think “Food, Fast.”

As I wrote this post — I’m pooped, because I’m the Fearless Leader of Camp Blogaway. Lots of work. Back home, tired and happy but with a pile of produce and a supply of Gourmet Garden herbs and spices in tubes, a girl’s gotta eat.

herbsMine is no earthshattering “recipe.” It’s been done a thousand times before. My mission here is to encourage you to play with food sometimes, just mix and match. I like these tubes of herbs and spices for that.  Here’s how:

Mango Avocado Salad:  in the bottom of a medium bowl, I “painted” a medley with little squeezes of Gourmet Garden garlic (about 1/4 teaspoon), cilantro (1/2 teaspoon), lemon grass (1/2 teaspoon), and ginger (1/2 teaspoon).  Whisked that gently with about 1/3 cup lime juice. Tasted. Added a tablespoon walnut oil – you can use olive oil, but I thought this would be tasty with a kick of nutty flavor.  About 1/8 teaspoon fresh ground pepper and a pinch of kosher salt.

To this dressing, I added in a diced whole, large avocado.  And then a diced whole mango.  Gently stir.

Walked to my mini-garden of lettuce growing on the patio.  Plucked, washed, rough chopped 2 cups of lettuce.  Divided that into two bowls and split my Mango-Avocado mixture between them. One for me, and one for Larry.  Food… fast. Good salad.

mango networking

From left, blogger Leslie of Bake This Cake is rocking the mango slicing with awesome PR practitioner, Mckinzey Crossland and equally fab National Mango Board rep, Melanie Teel.

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{ 3 comments… read them below or add one }

1 Worth The Whisk May 28, 2012 at 12:15 pm

Awww, thank you so much Mimi!

2 Mimi Avocado May 28, 2012 at 11:09 am

Aren’t those Gourmet Garden tubes of herbs fun?! I’m addicted to those champagne mangoes now, driving from store to store looking for my next mango fix. (No, the green/red ones just don’t taste the same!) Love your mango/avoado salad…and we’d be eating it today too, but I’ve promised my two precious mangoes that they will become ice cream this afternoon.

Thank you for Camp Blogaway! You are an incredible Fearless Leader and deserve standing ovations from us all!

3 Fuji Mama May 11, 2012 at 8:14 pm

This salad is pure soul food for the pooped fearless leader!! Camp was even more amazing than the past two years, which I really didn’t think was possible, since how could you surpass perfection? But somehow, you always manage to do the impossible. Can you hear my standing ovation from there? XO

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