The Caribbean Mango Salad at El Cubo de Cuba was such great accompaniment to our meal – fresh, light, and so colorful – that I had to try it to make it at home! Really, it doesn’t get much simpler than this.
½ small red onion, sliced very thin (stem to root)
Freshly ground pepper
To Pickle the onions:
(NOTE: This step is completely optional; however, I really like what it does for the flavor of the onions. If you forget or don’t have time, don’t worry. In that case, just throw the onions in with the fruit and cukes.) Pickle the onions by combining the thinly sliced red onion and 1-2 tablespoon of red wine vinegar in a small bowl. Cover and chill for an hour or so. Drain onions and discard any vinegar remaining in the bowl.
To make the salad:
In a medium serving bowl, whisk together one tablespoon red wine vinegar and lime juice. Slowly whisk in oil. Toss in mangoes, avocado, cucumber and red onion to coat. Salt and pepper to taste. Serve immediately.