Nomi Shannon, aka the Raw Gourmet, created this easy yet bold salad using ingredients you’re like to have around your kitchen. Don’t have something? Try a variation. As Shannon says, “This is just wicked simple — and there’s pretty much endless variations of the chop bowl.”
You could add celery or any color bell pepper for crunch. Use peaches or nectarines instead of mango. Spritz some lime juice on instead of the vinegar. Add serrano pepper for heat.
Mango, Tomato, Avocado Chop Bowl
1 medium ripe tomato, chopped into ½-inch cubes
1 medium Ataulfo mango, chopped into ½-inch cubes
1 medium avocado, chopped into ½-inch cubes
6-10 fresh mint leaves, torn up
Pinch of sea salt
¼- ½ teaspoon cinnamon
½ teaspoon balsamic vinegar, optional
Gently stir together tomato, mango, avocado, mint, salt, cinnamon and vinegar, if using. Allow flavors to mingle for 15-30 minutes.
Makes 4 side dish servings or 1 main course serving.
From Nomi Shannon, the Raw Gourmet