Due to our fabulous Harmony Valley Farm fruit share we seem to have an abundance of several things: mangoes, avocados, plums, peaches, and nectarines. WOW!! So I've been stewing on what to do with all of these things because we seem to be getting a bit more fruit than we can handle in two-weeks time before the next fruit share box comes our way.
While I'm still deciding what to try with my plums (plum wine or canned whole plums?) I stumbled upon the PERFECT use for my mangoes and avocados. Mango Avocado Lime Salad. At first I thought, "What??? Mangoes and Avocados together???" But tasked with providing lunch for a few relatives over fourth of July (a group of 5 adults and 3 kids) and trying to make the most of my CSA shares, I decided to give it a whirl.
I of course modified what I saw a bit to fit what I had on hand. I also couldn't resist adding some lime zest which the original recipe did not call for. It gave the yogurt such a yummy lime zing! Here's the City Girl version.
Mango Avocado Lime Salad
1 large mango
1 large avocado, firm and not too ripe
8 oz vanilla yogurt
Cut mango & avocado into bite-sized pieces and mix together in a bowl. Firm avocado will hold up best, but go ahead even if you have one that's very ripe and soft. Zest the lime and add zest to the yogurt in a small dish. This will be the dressing for the salad. Squeeze juice from the lime into the mango/avocado mixture. Let the salad and yogurt sit overnight for the BEST fresh lime flavor you can imagine! When serving guests should drizzle the yogurt over their salad.
I tried this once by preparing it about 30 minutes before it was served. The results were not nearly as good as the time I let it sit overnight. So do some early prep work and you'll have a FABULOUS summer salad!