Avacado is a buzz word these days for Vegan and vegetarian both. Have made guacamole many times wanted to make salad with different twist. Bought box of off season mangoes they were not ripe but not raw either, when I cut them to taste they were very sweet, have to use them for salad or chutney opted for salad. I have one ripe avacado, one ripe pear to make a good salad with mango.

Cook time 15 minutes, Yield 2 to 3 serving

1 ripe avacado

1 or 2 small mangoes (do not use over ripe mango)

1 cup celery finely chopped

1 cucumber cut in small pieces

1 pear cut in small pieces

2 tbsp dried cranberries

1 tbsp cantaloupe seeds

2 tbsp olive oil

1 tbsp fresh squeezed lemon juice

Salt to taste

Peel mango, cut in to 1 inch small pieces. Mix mango pieces, pear, celery and cucumber in a bowl in which you are going to serve the salad. Now cut avacado to little bigger piece than the other fruit, combine all together with olive oil, salt and lemon juice mix well. Before serving add cranberries and cantaloupe seeds. Viola delicious salad is ready to eat. All the ingredients should be at room temperature.