Carrageenan 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. Juicy mango cubes, creamy avocado, crisp English cucumber, and a hit of red onion come together in a bowl that looks as stunning as it tastes. The whole thing is tied together with a simple lime-honey dressing whisked from scratch — fresh lime juice, honey, olive oil, salt, and pepper — so you know exactly what's going into it. That matters more than people realize, because carrageenan sneaks into a surprising number of store-bought dressings and processed condiments as a thickener or stabilizer. Here, every single ingredient is whole and unprocessed, which means zero guesswork and zero hidden additives. A little fresh cilantro and optional jalapeño round out the flavor with an herby, gently spicy finish that keeps things interesting. Fold it together gently to keep the avocado intact, and get it on the table right away — this one is best eaten the moment it's dressed.
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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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