Hold one mango upright and cut off slices on either side (feel for the center seed and cut around it). Then, remove the peel, and chop up the mangoes into small pieces. Scrap the mango flesh off the seeds using your knife and chop them into cubes.
Dice half a red onion, and then chop up a cup of cherry tomatoes into halves.
Slice two avocados in halves, remove the pit, and then scoop out the flesh. Then, cut them into even sized cubes.
Add 2 tablespoons of extra virgin olive oil, 1½ teaspoons of fresh lemon juice, half a teaspoon of lemon zest, and some salt and pepper to a mason jar. Close the lid and shake until combined into a vinaigrette. You can also place it in a bowl and whisk it together.
Place the cut avocados, mango, red onion, chopped basil, and cherry tomatoes in a mixing bowl and drizzle the vinaigrette. Toss to combine and serve chilled if possible.
Use ripe avocados and mangoes if possible and dice them into even, bite-sized cubes. I also like slicing the avocados at the very end just to avoid browning.
You can make this salad ahead of time and throw it in the fridge. If doing this, dress right before serving so you can avoid stuff getting super mushy!
Sometimes, I like to add spinach and strawberries to this salad too! Great summertime salads all around.