mango, mushroom and avocado salad
my go-to solo salad
By definition, a salad is any cold dish of raw or cooked vegetables, typically seasoned with oil and vinegar. This dish ticks all these boxes—yet it's far from what most people imagine when they think of a salad. It's packed with fresh, vibrant flavors, and if you're anything like me, you will find yourself craving it again and again.
And so with this recipe, I invite you into a world of salads beyond a simple bowl of lettuce. It features mango, mushroom, and avocado tossed in a zingy lime dressing. I often add chickpeas, black beans, toasted pumpkin seeds and/or cheese for a boost of protein. I would say the portion below serves one as a main for lunch, or it can be split in two as part of a larger meal. Since my husband is allergic to mango, I get to enjoy it all to myself!
mango, mushroom and avocado salad
base ingredients
1 x mango
king oyster mushrooms or shiitakes (~ 4 oz)
1 x small avocado (or 1/2 of a medium-large)
1 x jalapeño, divided
1-2 x scallions
cilantro leaves, a handful to finish
cheddar or manchego, shaved to finish (optional)
chickpeas or black beans (optional)
lime wedge, to serve
olive oil or avocado oil, to cook the mushrooms
flaky salt
black pepper
jalapeno-lime dressing
2 tbsp olive oil
1 x lime, zest and juice
1 tsp mustard
1 tsp apple cider vinegar
1/2 tsp maple syrup
jalapeño, divided
flaky salt
directions
Start by warming a cast-iron skillet on the stovetop over a medium-high heat.
While the pan heats, whisk together the mustard, olive oil, apple cider vinegar, and maple. Zest the lime into the dressing, then trim one end off the lime and set that piece aside for serving. Slice the rest of the lime and squeeze the juice into the dressing. Whisk until emulsified.
Thinly slice the jalapeño from the tip to about halfway up—these smaller pieces will be used as a garnish. Take the remaining half, remove the seeds, finely chop, and stir it into the dressing. Set the dressing aside.
Next, trim the very end off the king trumpet mushrooms and discard, then slice the mushrooms vertically into even pieces. If using shiitakes, simply trim the stems off and leave the caps whole.
Add 1–2 tablespoons of oil to the hot skillet. Arrange the mushrooms in an even layer, making sure each one touches the pan (if they don’t all fit, cook them in two batches). Let them cook undisturbed for a few minutes or until golden, then flip and season with salt and pepper. Cook for another 2 minutes before adding another tablespoon of oil, then give it all a stir and turn off the heat. Let the mushrooms rest in the pan for a few minutes.
While mushrooms cool, slice the mango into small wedges and scatter over a plate.
Dice the avocado, season well with flaky salt, and spread out over the plate. Transfer the cooled mushrooms to the plate as well.
Thinly slice the scallion and sprinkle them over the mango, mushrooms, and avocado plate. Drizzle everything with the dressing. Finish with the reserved jalapeño slices and fresh cilantro leaves.
For an extra touch, thinly shave some cheddar or manchego cheese over the top. Finish with some cooked black beans or sizzled chickpeas for an extra boost. Some toasted pumpkin seeds are also a nice touch.
As for serving, you can enjoy it as is with bread, or as topping over rice. It also pairs nicely with a cheese-y quesadilla.
additional notes
For the black beans, I prefer to cook them from dried. It's worth buying fresher dried beans, which I know sounds ironic, but they will cook faster and taste more delicious. There is also no need to soak them. I simply add to boiling water with aromatics (garlic, onion, bay leaf, plenty of salt), then reduce to a simmer and cook covered for 2.5 to 3 hours.
As for chickpeas, as I mentioned in my last post, they will need to be soaked for at least 12 hours, and can be left soaking for up to a few days in the fridge. Once soaked, drain them and add to a pot of warm water. Season with aromatics (garlic, onion, bay leaf, plenty of salt). They are good in this salad simply cooked like this, or consider making my sizzled and spiced chickpea dish.
My go-to for black beans and chickpeas (and really all beans!) is Rancho Gordo. For the salad itself, I only use a few ounces of beans or chickpeas. And yes—canned would work just fine too. A tin of fishwife smoked salmon would also be a lovely addition.
Final note, my husband is allergic to mangoes (a tragedy!), so I am excited to make this again in summer with peaches or nectarines—or maybe tomatoes or charred summer corn. What else do you think could work in place of mango? I would love to hear your ideas!
drink pairing
It’s an ice-cold Topo Chico sparkling water for me. But I imagine a light Mexican beer with a fresh wedge of lime would be nice also!
Tried this this evening. We really enjoyed it alongside some crab cakes.