Mango Avocado Salad

One of my favorite things to do is make recipes I come across on Pinterest or random magazines. I have to really be in the mood to cook for no reason and I can usually get pretty inspired after a few minutes of scrolling. I actually found this recipe in Cosmopolitan magazine and I was surprised because Cosmo isn’t typically a place I go to for recipe inspiration. I made this the other day and it is super, super yummy! I only got to have a small amount of it, because when I came home *somebody* had eaten it all (Mom, that means you…).

I had to tweak the recipe a little bit because I found that the amount of liquid the recipe ended up calling for would have made it a SOUP, especially because the fruit releases juice on its own. The recipe originally called for 3\4 cup of greek yogurt, if you decide you want it to be a thinner consistency. Totally up to the individual, but less yogurt was my preference. The cayenne pepper was actually a nice little unexpected kick. I would really start with less and work your way up because it’s not supposed to be overly spicy. It cuts nicely through the tartness of the lime and the sweetness of the fruit.


1 lime
2 tbs Agave syrup
Two whole grapefruit
1 whole avocado
1 whole mango
Cayenne pepper to taste
1\2 cup plain greek yogurt


Slice the grapefruit, avocado, and mango into long thin pieces (discard of skin and rind).

In separate bowl, combine the juice from the lime, agave syrup, and 1\2 greek yogurt.

Arrange the grapefruit, avocado, and mango in alternating slices on a plate.

Gently spoon the yogurt\lime\agave mixture over the fruit slices.

Finally, sprinkle a TINY bit of cayenne pepper over the fruit. It doesn’t need to be much more than you would do as a garnish.


Approximately 4.

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