Citric Acid Free Mango-Avocado Salad

Total time15 min

Prep time15 min

Cook time0 min

4.9

(16)

Bright, creamy, and just a little bit spicy, this salad is the kind of dish that disappears fast at any table. Ripe mango and buttery avocado are a natural pairing, and together with crisp cucumber, red onion, and fresh cilantro, every bite has real texture and color. The dressing is a simple whisk of lime juice, honey, and olive oil — clean, real ingredients that let the produce do the heavy lifting. For anyone navigating a citric acid sensitivity, the good news is that the tartness here comes entirely from fresh-squeezed lime rather than the processed additive found in so many packaged dressings and store-bought salads. That distinction matters more than people realize, since citric acid shows up in a surprising number of bottled vinaigrettes and pre-cut fruit mixes. A gentle fold at the end keeps the avocado intact and the whole bowl looking as good as it tastes. Serve it right away for the freshest flavor and the creamiest texture.

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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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