Capsaicin Free Mango-Avocado Salad
Bright, creamy, and refreshing, this mango-avocado salad is the kind of dish that looks stunning on the table and disappears just as fast. Juicy mango cubes, buttery avocado, crisp cucumber, and thin-sliced red onion come together in a way that feels both tropical and satisfying. The dressing is a simple whisk of fresh lime juice, honey, olive oil, salt, and black pepper — clean, tangy, and just sweet enough to let the fruit shine. For anyone avoiding capsaicin, this recipe is naturally built around cool, mild flavors, and the jalapeño is clearly marked as optional so there's no guesswork involved. You stay in full control of what goes into the bowl, which makes it a genuinely stress-free choice. The key to pulling it off is a gentle fold at the end — you want everything coated in that bright dressing without turning the avocado into guacamole. Serve it immediately and it's an absolute showstopper alongside grilled fish, tacos, or honestly just on its own with a fork.
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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)
Can be omittedjalapeño
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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