A friend of mine told me that avocado mango salad is surprisingly tasty. Then I saw an avocado, cucumber, and black bean salad somewhere (sadly I forget where). I made this up with what I had on hand and it's delicious.
Note: If you have a soft skinned avocado you can probably eat the skin - your choice. Mango skins should never be eaten. Some people are allergic to mango skin. If you don't know whether you're allergic, you may want to wear gloves when preparing the mango, especially if you are allergic to cashews or particularly sensitive to poison oak.
Combine all ingredients and toss. Serve immediately.
I used dried lime zest and rice vinegar. It is more normal to use lime juice and zest. I didn't have any fresh cilantro so I used mexican oregano. Dried cilantro is pointless.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 272 (54%)|
|Amt Per Serving||% DV|
|Total Fat 30.3g||40 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 89.9mg||3 %|
|Potassium 1472.9mg||39 %|
|Total Carbohydrate 49.9g||15 %|
|Dietary Fiber 25.5g||102 %|
|Sugars, other 24.5g|
|Protein 16g||23 %|
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Calories per serving: 502
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