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Easy to make mango strawberry avocado salad is fresh, flavorful, bright, crisp, and sweet! This salad is loaded with a combination of fruits and vegetables in season during the summer. A fruity salad you can serve with meat or fish for a more filling meal or use as salsa. Equally, this is one fresh and flavorful salad that you can load up on salad greens. Did I hear you say perfection? Yes, indeed!

Mango Strawberry Avocado Salad with Pan-fried Tilapia

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  • Author: Nkechi Ajaeroh, MPH
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 Servings 1x
  • Category: Salad
  • Method: Chopping/Cutting
  • Diet: Gluten Free

Description

Easy to make mango strawberry avocado salad is fresh, flavorful, bright, crisp, and sweet! This salad is loaded with a combination of fruits and vegetables in season during the summer. A fruity salad you can serve with meat or fish for a more filling meal or use as salsa. Equally, this is one fresh and flavorful salad that you can load up on salad greens. Did I hear you say perfection? Yes, indeed!


Ingredients

Scale
  • 1 ripe mango
  • 1 ripe avocado
  • 56 strawberries (or about ¾ cup)
  • ½ of red/purple onions (chopped)
  • 1 tablespoon of lime or lemon (freshly juiced)
  • 1 jalapeño (remove the seeds for less spicy)
  • Crushed red pepper (add to taste)
  • Salt (add to taste)
  • Black pepper (optional)
  • Mint (optional; for garnishing)
  • Parsley (optional; for garnishing)
  • 12 teaspoons of Olive oil (EVOO)

 

Ingredients for Making the Tilapia

  • 2 Tilapia fillets
  • Salt and pepper to taste
  • Dry Thyme
  • ½ teaspoon Knorr powder
  • Oil spray or 1 tablespoon of regular olive oil to sauté the tilapia

Instructions

  1. Wash and dry tilapia fillets with paper towels; place on a clean board.
  2. Sprinkle the fish with black pepper, salt, and Knorr powder. Feel to add additional seasoning of choice.
  3. Panfry for 5-6 minutes on each side or until thoroughly cooked or cooked to your desire.
  4. Wash all the fruits and vegetables, and cut accordingly or as you wish. Remove the seeds of jalapeno (I always do)!
  5. Add the chopped/cut vegetables into a bowl; add the chopped pepper as well.
  6. Sprinkle some black pepper, crushed red pepper, salt, EVOO, and lemon juice. Gently stir/toss to combine. Taste and adjust flavors as needed. 
  7. To Serve: Lay a pan-fried fish on a plate and place some of the mango strawberry avocado salad (aka, salsa) on the fish. Garnish with mint leaves, chopped parsley (or both), and lemon or lime wedges. Enjoy.

Notes

  • The salad recipe serves only two people. Serve as a side dish without the fish or use as salsa/dip as you please.
  • Make this recipe vegan by using tofu instead of fish.
  • Drizzle a little honey for sweetness if you wish; this is optional and only if you want it sweeter.
  • Use ripe but firm fruits.
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