It’s 93 in Minnesota right now with a lot more humidity than my San Diego bones are used to, therefore, cool light salads it is! Kind of a random concoction of things we had on hand and needed to be used (you know how all your mangoes and avocados ripen at the exact same time), crossing fingers it’d be tasty. Seth and I both LOVED it. Very easy. This version served 2, but could easily be doubled, etc.

Mango Summer Salad

• 1 ripe mango, cut
• 2 ripe avocados, diced
• 1/4 cup white onion, chopped
• 1 cup halved cherry tomatoes
• Himalayan pink salt
• Black pepper
• Light drizzle of olive oil
• Decent shake of balsamic vinegar

Mix everything in a bowl, and serve!