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Mango-Tomato Salad with Chile Vinaigrette
Nb persons: 8
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| Prep 25 min | |
| 1/4 | red onion, thinly sliced |
| 1 Fresno chile or red jalapeño, thinly sliced | |
| 2 Tbsp | fresh lime juice |
| 1/4 cup | EVVO |
| 1 tsp | fresh grated ginger |
| 4 small | ripe mangos, halved, pitted, peeled and thinly sliced crosswise on an angle |
| 3 small (Persian) | cucumbers, halved lengthwise and sliced crosswise |
| 8 oz | grape tomatoes, halved |
| 1 | avocado, halved, pitted, peeled and thinly sliced lengthwise |
| 1/2 cup | fresh cilantro leaves |
In a large bowl, mix the onion, chile, and lime juice; let marinate 5 minutes. Whisk in the EVVO and ginger. Toss with the tomatoes, cucumbers and tomatoes. Season the avocado with salt and gently toss into the salad. Top with cilantro leaves.
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