Can this be made in advance?

For the freshest flavor, make the day you intend to eat it. For even better results, add the diced mango and avocado the day you plan to enjoy.

How long does this keep?

This salad will keep longer if you hold off on adding the avocado until serving. Everything else can be tossed together and stored in an airtight container for up to 3 days. If mixing with the avocado, you will want to finish this salad off the next day after prepping.

It depends on how much chili oil you add. Try using a teaspoon of it in the salad and add a small amount at a time if desired. If super sensitive just replace with some sesame oil. This will add flavor with no extra heat.

How do you choose the best mango and avocado?

For this salad we want to use mango and avocado that aren’t super ripe. In this instance being just close enough to being ripe will actually keep them fresher in the salad. For both, test their ripeness by giving the fruits a gentle squeeze. They should just have a slight give when you squeeze. If you are looking for more tips, definitely check the more in-depth look at picking mango and avocado .

Avocado Mango Salad Bowl - Plant Based RD

Description

This avocado mango salad bowl combines fresh mango, avocado, and edamame with flavorful chili oil. Perfect to enjoy as a snack or an easy vegetarian dinner.

Ingredients

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2 cups frozen edamame, thawed
2 ataulfo mangos, pitted and cubed
2 avocados, pitted and cubed
1/2 a small red onion, about 1/4 cup diced
1/3 cup cilantro, minced
1–2 limes
1 tbsp soy sauce
2 tsp maple syrup or agave
1/2 tbsp or more of chili crisp oil or 1/2 tbsp toasted sesame oil
2 cloves garlic, minced
2 cups shishito peppers or bell peppers of your choice, stems removed and roughly chopped
Oil for sauteing
Salt and pepper to taste

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Instructions

To a mixing bowl add in your edamame, mango, avocado, red onion, cilantro, and the zest of 1 lime.
Add a small sprinkle of salt and the juice of 2 limes over top along with your soy sauce, sweetener, and chili oil. Give the salad a good mix and let it sit and marinade as you prepare the shishito peppers.
To a skillet over medium-low heat, add a splash of oil. Once warmed through, add in your garlic and sauté until fragrant. Add the peppers and continue to sauté until the peppers start to brown, about 3 minutes.
Add a small sprinkle of salt and then add the peppers and garlic to avocado mango mix and stir to combine. Serve as a nutritious power bowl with some cooked rice, extra greens and more toppings like chili oil as desired.

Notes

If making ahead, add the avocado and mango right before serving. This will keep those ingredients fresh and maintain their pretty colors.

Scale the recipe to your liking. This can be served at gatherings or made to order for single serving purposes.

Use what’s accessible to you. There may be ingredients that might not always be ready, but you can always swap out for other ingredients if desired using the recommendations above.