This salad is best served chilled. Feel free to leave out the avocado until the very last minute. Then take it outside and eat it in the sun, preferably on a beach. Also tasty on fish tacos.
MANGO CUCUMBER AND AVOCADO SALAD W/HONEY-LIME VINAIGRETTE
1 large cucumber, sliced into 1/2 inch cubes (peeled if not organic)
1 mango, sliced into 1/2 inch cubes
3 medium red plums, sliced into 1/2 inch cubes
1 avocado, cubed
1/2 cup organic cilantro, roughly chopped
1 cup cooked chickpeas (optional)
2 tbsp fresh lime juice (approx. 1 1/2 to 2 limes)
1 1/2 tbsp honey (or other sweetener for a vegan version - see Note)
1 tbsp olive oil
sea salt & freshly ground black pepper, to taste
Whisk the vinaigrette ingredients together and season with s&p to taste. Toss the salad ingredients (except for the avocado) with the vinaigrette.
Chill for 30 minutes or until ready to serve. Just before serving, add in the avocado and gently incorporate.
Optional: add in 1 cup cooked chickpeas for a more substantial meal .
Notes: For a vegan version, substitute the honey in the dressing with maple syrup, coconut nectar, or brown rice syrup.