Name: Summery Balsamic Salad with Mango and Avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 75 g arugula; 75 g lamb's lettuce; 1 avocado; 1 mango; 1 red onion; 15 cherry tomatoes; 1 cucumber; 75 g feta cheese; 3 tbsp Aceto balsamico; 2 tbsp brown sugar; Olive oil, pepper, and salt to taste

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Summery Balsamic Salad with Mango and Avocado is a delicious summery salad with the fruity flavor of mango and creamy avocado. I first tasted this recipe at a barbecue at my mother-in-law’s house. Since then, it has become my favorite easy salad that goes well with any Mediterranean dish.

Balsamic Dressing from Scratch

I made this recipe a few years ago using store-bought Balsamic crema dressing. Little did I know that making this salad dressing from scratch is super easy and quick!

The Balsamic crema dressing is filled with unnecessary ingredients like food coloring, cornstarch, thickener, and white wine vinegar. All you need is Aceto Balsamico, sugar, some heat, and a little bit of your time.

Equipment

Bowl
Cutting board and knife
Spoon
Saucepan
Measuring spoon

Ingredients

75 g arugula
75 g lamb’s lettuce
1 avocado
1 mango
1 red onion
15 cherry tomatoes
1 cucumber
75 g feta cheese
3 tbsp Aceto Balsamico
2 tbsp brown sugar
Olive oil, pepper, and salt to taste

How to cook

Add the Aceto Balsamico and brown sugar to a saucepan and bring it to a boil over medium heat while stirring. Once the vinegar boils, reduce the heat to low and let it simmer for 10 to 15 minutes. Don’t forget to stir!

After simmering, let the dressing cool down, and it’s ready to use.

Slice the cucumber into slices or cubes. Chop the onion, dice the mango, avocado, and feta cheese, and halve the cherry tomatoes. Add everything to the bowl.

Wash the greens and add them to the bowl as well. Mix well with the other ingredients.

Serve the salad with the dressing on the side. Each person can add the Balsamico dressing, olive oil, and pepper and salt to taste.

Enjoy your salad!

Tips for Summery Balsamic Salad with Mango and Avocado

By keeping the dressing separate from the salad, you can store it well. Place the salad in a sealed container in the refrigerator, and you’ll have a delicious salad for the next day or meal.
To cut the avocado, halve it, remove the pit, slice it with a knife, and then use a spoon to scoop out the avocado flesh.
If you scale up the dressing recipe and store it in an airtight container, it will keep for several months in the refrigerator. This way your salad will be ready even faster!