Celery Free Mango-Avocado Salad
Bright, creamy, and just a little bit tropical, this mango-avocado salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Juicy mango cubes and buttery avocado are tossed with crisp English cucumber, sharp red onion, and fresh cilantro, then finished with a honey-lime dressing that ties everything together beautifully. A touch of jalapeño is optional, but it adds a gentle heat that really makes the flavors pop. The dressing comes together in seconds — just lime juice, honey, olive oil, salt, and pepper whisked until smooth — so there's no fuss and no mystery ingredients to worry about. Every component in this salad is naturally free from celery and celery derivatives, which means it's a genuinely safe and stress-free choice without any ingredient swaps required. The key to keeping it gorgeous is folding gently so the avocado stays in clean, luscious chunks rather than turning into guacamole. Serve it immediately for the freshest flavor and the best texture contrast between the soft fruit and the crisp cucumber.
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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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