Mixt Messages

This greens-free salad is a tropical treat
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For some, salads are a penitent meal meant to compensate for days of indulgent eating. Not so for Andrew Swallow, the chef of the eco-friendly salad chain Mixt and author of the new cookbook Mixt Salads. He's a master at clever combinations of produce, especially when the end result is as appealing as his Cabo Salad. In this recipe, sweet, juicy mango is set against creamy chunks of avocado, and both ingredients benefit from the unexpected spark of spicy jalapeño and zip of lime juice. Just make sure that both fruits are perfectly ripe before mixing up this fast, fresh meal for yourself.

Cabo Salad

Recipe Adapted from Mixt Salads (Ten Speed Press)

Yield: 4 servings


2 ripe Hass avocados

2 ripe mangoes, peeled

4 teaspoons freshly squeezed lime juice, divided

4 teaspoons minced jalapeño pepper, divided

4 teaspoons minced red onion, divided

28 cilantro leaves

Salt and freshly ground pepper


1. Slice the avocados in half lengthwise, working around the pit. Twist to separate the halves. Remove and discard the pit and use a spoon to carefully scoop all four avocado halves out of their skins. Cut each half lengthwise into 5 slices for a total of 20 slices.

2. Stand the mango upright, with the stem end on top. Start cutting about 1/4 inch out from the stem, and feel your way with your knife to avoid the pit. Repeat on the other side of the stem, then slice off the two short sides. Repeat with the second mango, then cut the mango pieces lengthwise into a total of 24 slices.

3. Place 5 avocado slices and 6 mango slices on each plate, and drizzle each portion with 1 teaspoon of lime juice. Sprinkle each portion with 1 teaspoon of the jalapeño, 1 teaspoon of the red onion and 7 cilantro leaves. Season with salt and pepper and serve immediately.

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