Zesty Avocado & Mango Fresh Salad with Cilantro Lime Dressing

• 2 ripe avocados, diced
• 1 large ripe mango, peeled and diced
• 1 medium cucumber, seeded and diced
• 1/2 small red onion, finely chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup toasted pepitas (pumpkin seeds)
• Juice of 2 limes
• 1 tablespoon olive oil
• 1 teaspoon honey or agave syrup
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

Instructions

1. Start by preparing all fresh ingredients: peel and dice the mango, dice the avocado and cucumber, finely chop the red onion, and roughly chop the cilantro leaves.
2. Toast the pepitas in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until they are fragrant and slightly golden. Set aside to cool.
3. In a small bowl, whisk together the lime juice, olive oil, honey (or agave), ground cumin, salt, and pepper until well combined to create the dressing.
4. In a large mixing bowl, gently combine the diced avocado, mango, cucumber, red onion, and most of the chopped cilantro (reserve a small amount for garnish).
5. Pour the cilantro lime dressing over the salad mixture and toss lightly to coat all ingredients evenly without mashing the avocado.
6. Sprinkle the toasted pepitas on top and garnish with the reserved cilantro leaves.
7. Serve immediately for the freshest texture and flavor, or chill in the refrigerator up to 30 minutes before serving for a cool, refreshing salad.

Chef tips

• Use ripe but firm avocados to prevent the salad from becoming mushy. If your avocados are very soft, add them just before serving.
• If you don't have fresh mango, try substituting with ripe peaches or pineapple chunks for a different fruity twist.
• For a nut-free salad, replace pepitas with sunflower seeds or omit them altogether.
• Adjust lime juice and honey in the dressing to balance tartness and sweetness based on your taste preference.