Summer Ensalada

Make this a few hours ahead of time so that the flavors have a chance to marry before serving.

Peel and chop (or drain and rinse) and place all ingredients (except for the avocado, lime juice, olive oil, apple cider vinegar, honey, oregano and water) in a large serving bowl. Mix together well. It is already beginning to look incredibly enticing at this point.

Now whisk together the remaining ingredients: the lime juice, olive oil, apple cider vinegar, honey, oregano and water in a small bowl and pour over the salad. Stir until the salad is completely coated.

Let it chill for a few hours, preferably. It is still very yummy if you cannot let it chill, but it does improve it in my opinion. Just before serving, peel and cut up the avocado and stir it into the salad. It’s better if this is added last as it tends to break down too quickly if it is added too early.

This salad is incredibly popular at potlucks and dinner parties where the recipe is always requested!

(A comparable amount of purple onions can substitute for green onions. Either are delicious in this dish. Also, make sure that your mango is nice and ripe!)