29|63 salad daze

29|63 Mango, Avocado, and Hot Chili Salad

Serves 2-4

Prep Time: 15 minutes

As I raced around the kitchen this morning pulling ingredients out of the fridge to create my daily Salad Daze salad the mangoes on the counter behind me were like ‘yoohoo…over here Margie…you know we are perfectly ripe and we cost too much to let us spoil’ or something like that. Bingo!  I love the heat and the sweet and crunch of the peanuts in this combo. I am thinking if you wanna kick this up into lunch or dinner territory you serve on top of any type of greens or use as a yummy taco topper. Me? I am having it for breakfast 🙂


  • 2 mangos- cubed
  • 1 avocado – cubed
  • ½ lime- squeezed
  • ½ jalapeno- seeded and chopped
  • 1 very small chili pepper (I used a dehydrated 5-spice pepper from my garden last year- red) crushed or finely chopped if using a fresh Thai chili or (seeded or not depending on your tolerance for heat)
  • 1/3 cup unsalted raw (not roasted) peanuts- chopped
  • 3 tablespoons cilantro- stems removed and finely chopped
  • ½ small red onion (3 tablespoons)- finely minced
  • 1/8 teaspoon sea salt


  1. Combine all ingredients in a glass or ceramic bowl and stir to combine
  2. Salad will keep for a couple of days- leave the avocado pit in the bowl if not serving right away- it will help keep the avocado from oxidizing J