Name: Mango and Avocado Salad
Yield: 6 Servings
Ingredients: ⅓ cup extra-virgin olive oil; ⅓ cup fresh blood orange juice; ¼ cup fresh lime juice; 1 Tbsp. honey; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; ½ tsp. freshly ground black pepper; 1 shallot, finely chopped; 2 Tbsp. finely chopped cilantro; 4 blood oranges, peel and white pith removed, flesh sliced into irregular pieces; 2 mangoes, peeled, sliced; 2 avocados, peeled, sliced; 1 cup halved cherry tomatoes

Photograph by Eva Kolenko. Food styling by Susie Theodorou. Set design by Kira Corbin. On set producer: Jennifer Thomas

A true West Indian–style meal requires something to cool off the palate, according to actor and cookbook author Ayesha Curry. This salad, with its balance of creamy avocado and sweet ripe mango, accomplishes just that. Blood oranges add gorgeous color, but you can substitute Cara Cara or Valencia oranges.