It is important to choose vegetables and fruits: tomatoes have to be with a real odor and taste (so delicious this salad turns summer in the middle of the season). Mango is better to take ripe, red-yellow sideways, but not soft, overripe; the same with avocados: the fruit should be ripe, without brown spots, dense, not loose.

Take 1 large tomato, cut in a deep dish, with small slices. 1/2 avocado cut across the bone mugs, which are then cut into small cubes or small sticks (they are easy to cut from the circles radius). From the mango cut a small piece, about 100g, cut into small cubes. Finely chop the dill. All salt to taste. Add the same amount of yogurt and mayonnaise (preferably light and certainly quality), I took one large tablespoon.

All gently stir and decorate. Welcome to the table!