Beef Free Mango-Avocado Salad
Sweet, creamy, and just a little bit spicy, this salad is the kind of dish that disappears fast at any table. Ripe mango and buttery avocado are a natural pairing, and when you add crisp cucumber, sharp red onion, and fresh cilantro, every bite has something going on. The honey-lime dressing ties it all together with a bright, tangy finish that keeps things light without sacrificing flavor. A little jalapeño stirred in brings a gentle kick if you're into heat, or you can skip it entirely and let the mango do the talking. Everything here is plant-based and naturally free from any animal proteins, so there's zero need to scrutinize labels or swap out ingredients — it just works as written. The key is folding gently so the avocado stays in clean, luscious cubes rather than turning into guacamole. Serve it right away for the freshest texture, and don't be surprised when people ask you for the recipe.
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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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