This salad is one last little luscious taste of summer. One final bowl of tropical freshness as autumn intensifies beyond the windows. Outside, the trees are brightening into their jeweled colors (as shown by the citrine aspen leaves in the photo). The breezes, though still lovely, contain as much coolness as warmth. Last weekend, Paulo retrieved the crock pot from the back of the cupboard and made the first of the season’s slow-simmering chilis. The cats are gaining their winter weight and luxuriously plush coats. Though not a shopper by any means, I find myself suddenly wanting to acquire thickly-knitted sweaters. The signs are all there. The cadence of natural fall rhythms. But this bright salad, so simple and easy, just had to be made.
Mango Avocado Salad
1 large mango, peeled, pitted
2 Hass avocados, peeled, pitted
1 tsp oil
juice of 1 small lime
3 T cilantro, coarsely chopped
1 T unsweetened shredded or flaked coconut (optional)
Cube the mango and avocados into equally-sized pieces (or so). Place the mango cubes in a bowl, add the oil, sprinkle with a little salt, and toss. Scatter the avocado cubes over top and sprinkle them with the lime juice and a little more salt. Gently fold the avocado into the mango, while gradually adding the cilantro and coconut. Add more salt, if needed. Serve immediately at room temperature, or refrigerate for a while until chilled, allowing the flavors to blend a bit longer.