Chicken Free Mango-Avocado Salad
Sweet, creamy, and just a little bit spicy, this vibrant salad is the kind of dish that disappears fast at any table. Juicy mango cubes and buttery avocado are the stars here, balanced by crisp cucumber, sharp red onion, and fresh cilantro for a combination that hits every note at once. The honey-lime dressing ties it all together with a bright, tangy sweetness that makes the whole bowl feel alive. A touch of jalapeño is optional, but highly recommended if you want a little heat cutting through the richness of the avocado. Everything is completely plant-based and protein-forward in the best way — no poultry, no meat, no worries about what's hiding in the mix. The key to keeping it beautiful is folding gently so the avocado stays in cubes rather than turning into guacamole. Serve it immediately after dressing for the freshest flavors and the most satisfying texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!