Cinnamon Free Mango-Avocado Salad
Bright, creamy, and loaded 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 tossed with crisp cucumber, sharp red onion, and fresh cilantro, creating a combination that hits every note — sweet, savory, and a little tangy. The dressing is a simple whisk of fresh lime juice, honey, olive oil, salt, and pepper, which means every single ingredient is completely transparent and easy to verify. For anyone navigating a spice sensitivity, packaged dressings and store-bought salsas can be a minefield of hidden seasonings, so making this from scratch is a genuine relief. A little optional jalapeño adds heat without any of the warming spices that tend to sneak into similar recipes. The key technique here is folding gently rather than stirring aggressively, which keeps those avocado cubes intact and the whole salad looking as gorgeous as it tastes. Serve it immediately for the best texture, and don't skip the final taste-and-adjust step — a little extra lime juice right at the end makes everything pop.
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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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