Avocado Mango Salad Summer (Printable Version)

# What You’ll Need:

01 - 2 medium mangoes, diced (about 1 cup)
02 - 1 cup shelled edamame, thawed (optional)
03 - 1 cup diced strawberries (about 9 ounces)
04 - 1 medium avocado, diced
05 - 3 tablespoons finely diced red onion (about one-half small onion)
06 - 1 medium jalapeño, seeded and finely diced
07 - ¼ cup thinly sliced basil leaves (chiffonade)
08 - 3 tablespoons chopped cilantro
09 - 1 tablespoon sesame oil or neutral flavored oil
10 - Zest of 1 lime
11 - ¼ cup lime juice (about 1 lime)
12 - 1 teaspoon maple syrup or to taste
13 - ¼ teaspoon salt or to taste
14 - Tortilla chips for serving (optional)

# Steps to Follow:

01 - Add the mangoes, edamame, strawberries, avocado, red onion, jalapeño, basil, and cilantro to a large bowl.
02 - In a small bowl, whisk together the sesame oil, lime zest and juice, maple syrup, and salt to taste.
03 - Drizzle the lime dressing over the salad. Mix gently until fully incorporated. Serve with optional tortilla chips if desired.

# Additional Notes:

01 - For the best results, use Ataulfo or Champagne mangoes, but most types will work.
02 - Avoid using overly ripe fruit or avocado to prevent a mushy texture.
03 - Finely chop the red onion and jalapeño to avoid overpowering the dish.
04 - If storing leftovers, only add avocado to the served portion and keep the remaining salad refrigerated without avocado for up to 4 days.

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