Mango, avocado and radish salad

I prepared this salad at the end of winter, when it becomes terribly tempting to go and get a tray of tasteless strawberries or tomatoes, just to feel like winter is over! Instead of eating tasteless things with the unhealthy feeling of murdering the planet, I opted for this salad, made with fruits and vegetables in season in Africa, and radishes in season at home. At first glance, the mixture is surprising. And yet, it works very well. Between crunchiness and freshness, we spend a good moment. This salad is also useful to vary the preparation of dishes based on avocado: I don't know about you, but I can't stand avocado toasts and guacamole anymore... It's obviously the same thing for mango, a fruit I love, but that we always see prepared the same way everywhere.

The last huge advantage of this salad is that it is perfect if you have a family member at home who hates green salad, or vegetables (moms will recognize themselves). Even the radishes are masked, so you get your fill of vitamins without seeing or knowing!

Oh yes, I forgot: it is extremely fast to make. (This is one of my first criteria for choosing a recipe: either it takes no more than 20 minutes to be ready, or it can simmer without my help).

Mango, avocado and radish salad

Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: Africa
Difficulty: very easy


  • 1 mango a little firm
  • 1 bunch of radishes
  • 1 lawyer
  • 1 bunch of fresh mint
  • 1 lemon (juice)
  • A few pomegranate seeds for decoration - optional
  • 2 spoons of olive oil
  • salt and pepper


  • Peel the mango and avocado, and cut the flesh of the fruit into cubes. Sprinkle the avocado with a little lemon juice to prevent it from turning black. Reserve in a salad bowl.
  • Thinly slice the radishes and chop the mint. Prepare a vinaigrette with the remaining lemon juice, olive oil and seasonings.
  • Mix all the ingredients gently, so as not to crush the avocado, and sprinkle with pomegranate seeds.
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