If you’re looking for a healthy compliment for your meals, you need to try quick pickled onions! You can put them together in just a few minutes; after an hour, you can use them over salads, meats, vegetables and fruits. I enjoy adding them to my lunch bowls and love the little zing of flavor!
The pickled onions pair beautifully with this avocado and mango salad. You cut the mango and avocado into bite-sized pieces, layer them with baby romaine, drizzle with jalapeño vinaigrette and top it all off with the pickled onions. The vinaigrette isn’t spicy, so it’s safe enough for kids.
Cinco de Mayo come this Friday, so why not serve this delicious salad with some flautas and my no-sugar added margaritas and finish it off with Tres Leches Cake for a fun and healthy celebratory meal!
PrintAvocado, Mango and Pickled Onion Salad with Jalapeño Vinaigrette
Adapted from Cuisine at Home
Ingredients
For the quick pickled onions:
- 1/2 cup raw apple cider vinegar
- 1 cup filtered water
- 1 teaspoon honey
- 1 teaspoon Celtic sea salt
- 1 red onion, thinly sliced
For the Vinaigrette:
- 1/4 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 1/2 jalapeño, seeds removed
- 1 tablespoon chopped red onion
- 1 teaspoon Celtic sea salt
For the Salad:
- 8 cups baby romaine lettuce
- 4 mangoes, cut into bite-size pieces (I prefer Champagne mangos)
- 4 avocados, cut into slices
- 1 recipe picked onions (see recipe above)
Instructions
- Whisk the apple cider vinegar, water, honey and sea salt together in a measuring cup. Place the onions in a medium bowl and pour the vinegar mixture over the top. Let it sit for 1 hour.
- Place the lime juice, olive oil, jalapeño, red onion and sea salt in a blender and blend until smooth. Taste and add more salt if you prefer.
- To Serve: Place the lettuce, mangos, avocados and pickled onions in a large salad bowl (or layer it on a large platter as pictured above). Pour the dressing over the top and toss until coated. Serve immediately.
Nutrition
- Serving Size: Serves 6-8
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