Brazil Nut Free Mango-Avocado Salad
Bright, creamy, and bursting with tropical flavor, this mango-avocado salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Ripe mango and buttery avocado are a natural pairing, and when you add crisp cucumber, sharp red onion, and fresh cilantro, every forkful hits a different note. The honey-lime dressing ties it all together with just the right balance of sweet, tart, and savory — and it comes together in seconds with a quick whisk. For anyone navigating tree nut concerns, this salad is a genuinely stress-free option since every ingredient is straightforward, whole, and easy to verify. A little jalapeño stirred in adds a gentle kick if you're into heat, but it's completely optional and delicious either way. The key is folding the dressing in gently so the avocado stays in beautiful, intact cubes rather than turning into guacamole. Serve it immediately for the freshest texture and the most vibrant colors on the plate.
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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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