So on the east coast it’s technically spring!
In the last week we have been getting a mixture of 40 degree weather, a sorry excuse for snow, rain and 60 degree weather!
I’m just ready for warm weather, so why not get in the mood with tropical-esq fruit?
Instead of drinking booze, I went the healthy route…
Mango, avocado, I made a vinaigrette dressing with coconut oil, and a touch of honey.
it makes you feel fancy or feel that that you can afford a nice fancy trip…
The sweetness from the mango, and the creaminess from the avocado makes this a very enjoyable salad…
I would have just posted me eating an avocado, and the 8 billions ways you could eat the dang on thing but no would be interested in that post, well I don’t think so…
I mean I could just tell you how I’m watching Will and Grace but what’s the fun in that?
Mango Avocado Salad with Coconut Honey Vinaigrette
Makes 1 big salad or 2 side salads (easily can be multiplied)
2 yellow mangoes (they run smaller than regular mangoes you can use those to, just 1 of those)
1 medium avocado
season with salt and pepper on top
Add extras if you want…
roasted pistachios unsalted
(I added these 5 minutes after I started eating it)
Coconut Honey Vinaigrette
1/8 cup coconut oil melted
1 tablespoon apple cider vinegar
1-2 teaspoons honey
Slice and pit mangoes and avocado, if adding the banana peel and slice as well. Arrange fruit on plate, set aside. Melt down your coconut oil I put mine in the microwave for 30 seconds let cool for a few seconds, add the vinegar and honey whisk until well combined. Drizzle over fruit, Now add the salt and pepper and pistachios if you are… I always toss a salad around on my plate before I start eating it so that is why those go last.