This salad. I’m a little obsessed. I could eat it every day, at any time of the day. And it’s super seasonal right now (here at least). Yum!
How to make it:
1 avocado, cut into cubes
1 small-medium mango (I love those small yellow “honey” mangoes!), cut into cubes
juice of 1/2 lime
handful of chopped fresh cilantro
drizzle of extra virgin olive oil
sprinkle of Himalayan pink salt (or sea salt, kosher, whatever)
optional: 1/2 can black beans, rinsed and drained
Combine all of the above in a bowl. Mix and enjoy!