Mango and Avocado Salad with Black Beans and Lime Vinaigrette
This was my contribution to a Spring-themed potluck with some lovely people from the PPK. I've made this salad (from Whole Foods) while at my parents' house in Florida before and it's super tasty (that time it was for four people, so I halved the recipe. This time it was for a whole lot of people so I doubled it). I don't add the full amount of olive oil because it's just not necessary--just enough to give the dressing some thickness is good. I also add lettuce to give some more textures to the salad (crunchy vs the softness of the avocado, mango, and black beans--good stuff). By the end of the night it was all eaten up, so I'm guessing other people enjoyed it too!
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!