Thai Mango Avocado Salad Cups

Thai Mango Avocado Salad Cups are the ultimate burst of freshness when you crave something light yet satisfying These bright lettuce cups are piled with juicy mango creamy avocado and crisp veggies then finished with a zippy Thai-style dressing I reach for this recipe every summer picnic or when I want something healthy that everyone will love and they truly never last long on the table

The first time I made these was for a backyard get together on a sweltering day Their cool crisp bites and sweet spicy tang won everyone over even the kids who usually fear green things

Ingredients

• Ripe mango: Adds juicy sweetness Choose a mango that yields slightly when pressed and has a fragrant aroma
• Ripe avocado: Brings creaminess and richness Use one that feels just slightly soft to the touch but not mushy
• Red bell pepper: Contributes crunch and bright color Pick a pepper with firm skin and no wrinkling
• Cucumber: Delivers refreshing crispness Seeded cucumbers prevent extra wateriness Use Persian or English cucumber if possible
• Spring onions: Offer mild oniony zing Slice them thin for even distribution
• Fresh cilantro: Provides classic herbal notes Choose leaves that look vibrant and perky
• Fresh mint: Gives a cooling lift Pick small leaves for the strongest aroma
• Butter lettuce leaves: Form tender edible cups Select leaves that are large unblemished and pliable
• Fresh lime juice: Adds tang and ties the flavors together Go for limes that feel heavy for their size
• Soy sauce or tamari: Lends umami Pick tamari for a gluten free version
• Maple syrup or honey: Balances acidity and saltiness Use amber maple syrup for deeper flavor
• Toasted sesame oil: Gives nutty depth Opt for one labeled toasted for more aroma
• Chili garlic sauce or sriracha: Injects heat and brightness Adjust the amount for your spice preference
• Fresh ginger: Grated for lively bite Pick firm smooth pieces with thin skin
• Sea salt: Rounds out the dressing Use a pinch of flaky sea salt for best flavor
• Roasted peanuts: For crunch and richness
• Lime wedges: For finishing and added tang when serving

Instructions

Prepare the Veggies and Herbs:

Dice the mango and avocado into small cubes Aim for equal size pieces for even texture Dice the red bell pepper and cucumber Seed the cucumber first to avoid excess moisture Thinly slice the spring onions and chop the cilantro and mint Place everything in a large mixing bowl This layering keeps the avocados from bruising

Make the Dressing:

In a separate small bowl combine the fresh lime juice soy sauce or tamari maple syrup or honey toasted sesame oil chili garlic sauce grated ginger and sea salt Whisk thoroughly to emulsify into a glossy cohesive dressing The ginger should be freshly grated so it disperses without clumping

Toss the Salad:

Pour the dressing over the mango avocado and veggie mixture Gently toss with a spatula or clean hands so the fruit holds its shape Ideally fold rather than stir to keep the avocado from mashing The mixture should be glossy and evenly coated

Assemble the Salad Cups:

Wash and gently pat dry your butter lettuce leaves Spread the leaves on a serving platter carefully keeping them whole Mound spoonfuls of the salad mixture into the center of each cup Try not to overfill so they hold together when served

Add Toppings and Serve:

Sprinkle chopped roasted peanuts over the salad cups if using Arrange lime wedges around the platter for squeezing right before eating Serve the salad cups immediately for maximum crunch and freshness

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The mango is truly a star here Every time I slice into a perfectly ripe one the fragrance takes me right back to visiting open air Thai markets with my family This dish is a staple at our table through mango season

Storage Tips

These salad cups are best enjoyed fresh If you want to prep ahead store the diced mango bell pepper cucumber and herbs in an airtight container in the fridge up to a day in advance Dice and add avocado plus toss with dressing just before assembling so the avocado stays bright and creamy Leftovers can be kept wrapped in the fridge for a few hours though the lettuce may wilt

Ingredient Substitutions

Swap out mango for ripe peaches or papaya if mango is not available Persian cucumbers work well if you cannot find English cucumbers Toasted cashews or sunflower seeds can stand in for peanuts For a soy free version use coconut aminos in the dressing Fresh basil also gives a delicious twist if you love its flavor

Serving Suggestions

These make a show stopping appetizer for summer gatherings or backyard parties I often bring them to picnics or serve alongside grilled proteins like tofu skewers or satay They pair especially well with crisp white wines or an iced Thai tea For a heartier meal double the filling and serve over steamed rice

Cultural and Seasonal Notes

Thai salads are known for their balance of sweet spicy sour and salty The combination of mango and herbs is a classic that evokes Thai street food If you are making this in fall or winter use tangerines or diced apple for a seasonal touch Mint and cilantro give a fresh contrast at any time of year

Success Stories

Last time I brought these to a party they were gone before anyone touched the main dish Friends still request the recipe all summer My little ones usually trade half their cups so they can grab extra mango bites

Freezer Meal Conversion

This salad is not freezer friendly because the fresh fruits and herbs lose their texture Instead prep the vegetables ahead and freeze only extras like sliced bell pepper then thaw and finish fresh

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Enjoy these vibrant salad cups as a delightful starter or a light meal They are sure to impress with their fresh flavors and beautiful presentation.

Recipe Questions & Answers

→ What type of mango works best?

Use a ripe, firm mango for a sweet flavor and neat dice, such as Ataulfo or Kent varieties.

→ Can this be made in advance?

Prepare vegetables and dressing ahead but add avocado and toss just before serving to keep fresh.

→ Is this suitable for vegan and gluten-free diets?

Yes, use maple syrup and tamari for a vegan and gluten-free version. Check all ingredients for allergens.

→ How do I keep avocado from browning?

Add avocado and dress the salad right before serving. Lime juice in the dressing helps slow oxidation.

→ What else can be added for crunch?

Try adding shredded carrots, thinly sliced radishes, or extra roasted peanuts to boost the crunch factor.

→ What is the best way to serve these salad cups?

Spoon the dressed salad into chilled lettuce leaves and arrange on a platter. Serve immediately for best texture.