Reviewed: Feb. 25, 2009

This would have been so good without the onion. I thought the flavor of the onion was extremely overpowering. I figured it would be, so I cut it down but only using a half of onion, but it should have been out of the recipe completely. I felt like I wasted all of those good fruits and veggies because of that added onion. But this would have easily been a five star recipe if it stated to let the salad marinate for at least an hour, double the mango stated, and of course, no onion.

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Ashley_S

Cooking Level: Intermediate

Home Town: Wyandotte, Michigan, USA

Living In: Flat Rock, Michigan, USA

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Reviewed: Sep. 27, 2008

I made about 1/3 of this recipe as some in my family don't like avocados and some don't like mangos, I didn't want a bunch left over if no one ate it. I don't care for raw onions but was going to add some anyway and forgot to add them, I will try it again with the onion. My husband thought the combination looked very odd but tried it and said it was ok. My son ate all of what he took it even though he is one who doesn't like avocados. There was a bit left over I had for lunch the next day and it was still good, not wilty or mushy.

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CURELOM

Cooking Level: Intermediate

Living In: Seaford, Virginia, USA

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Reviewed: Sep. 9, 2008

Didn't have blueberries or pineapple juice, added some spinach, and used a little more mango than stated, but still turned out terrific! Tastes better after refrigeration.

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daidai

Cooking Level: Beginning

Home Town: Honolulu, Hawaii, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 31, 2008

This was very good, flavorful, and easy to put together. The market didn't have blueberries, but I thought the salad was great without. I'm not a fan of raw onion, so I only used half, but next time I'll use the whole thing, because it really combined well with these flavors. A definite keeper!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jul. 8, 2008

I made this salad for our annual Fourth of July BBQ and it was such a hit, I am planning on making it part of my annual menu. My family just raved about the different flavors blending together perfectly. Wonderful recipe.

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Reviewed: Jun. 30, 2008

Let this sit in the fridge for 24 hours!!! I made and served it yesterday and it was just OK. The flavors were a little rough and it wasn't much of a hit. This morning it is absolutely FANTASTIC! I am eating it right now with Stacy's Simply Naked Baked Pita Chips and it is divine! (Oh, I did add about a tablespoon of honey to it yesterday to tone down the lime juice.)

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CookingDiva

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

This is an awesome recipe, would not change a thing. Will definely serve it again.

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Julie

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Reviewed: Jun. 4, 2008

Fabulous, just beautiful! What a perfect dish for a potluck/BBQ! I added quinoa for some bulk to make it a more hearty salad so I could eat the leftovers as a complete lunch. Thanks nansypants!

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