Almond Free Mango-Avocado Salad
Bright, tropical, and impossibly fresh, this mango-avocado salad is the kind of dish that makes everyone at the table reach for seconds before they've even finished their first serving. Juicy mango cubes and creamy avocado are tossed with crisp English cucumber, sharp red onion, and fragrant cilantro, creating a combination that hits every note — sweet, savory, creamy, and crunchy all at once. A zippy lime-and-honey dressing ties it all together with just enough brightness to make the flavors pop without overpowering the fruit. A touch of jalapeño is optional, but if you like a little heat, it takes the whole bowl to another level. Many packaged salads and restaurant versions sneak in toasted nuts or nut-based dressings, so making this at home means you stay in full control of every ingredient. The technique here is gentle folding rather than tossing, which keeps the avocado intact and the presentation gorgeous. Serve it immediately for the best texture, and don't be surprised when the bowl is empty before the main course hits the table.
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Learn more →Ingredients
4 servings
- 2 ripe mangoes, peeled and cut into ¾-inch cubes
- 2 ripe avocados, pitted and cut into ¾-inch cubes
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ⅓ cup red onion, thinly sliced
- ¼ cup fresh cilantro leaves
- 1 jalapeño, seeded and finely diced (optional)
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp honey
- 2 tbsp extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a small bowl, whisk together the lime juice, honey, olive oil, salt, and black pepper until the honey is fully dissolved and the dressing is smooth.
- 2
Add the mango, avocado, cucumber, red onion, and cilantro to a large bowl. Add the jalapeño, if using.
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