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Typically, I have found that mango has a sort of peppery taste to it, but in this recipe, the vinegar must cut it a little, because all I taste is sweetness! This is a perfect little salad to accompany barbecue chicken or something... maybe an outdoor gathering.

MANGO, TOMATO AND AVOCADO SALAD

1 medium mango, seeded, peeled and chunked
1 medium tomato, in chunks
1/3 cup thinly sliced red onion
2 tbsp olive oil
2 tbsp snipped fresh cilantro
1 tbsp white wine vinegar
1 tbsp lemon juice
1 clove garlic, minced
1/4 tsp salt
1/8 tsp black pepper
1 medium avocado, halved, seeded, peeled and cut into chunks

1. Combine mango, tomato and onion in a medium bowl. For dressing, get a screw-top jar and put everything but the avocado in there. Toss gently. Give it a good shake and pour over bowl contents. Cover and chill for 1-4 hours.
2. Just before serving, stir in avocado. If you want, you can serve with lettuce leaves...

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