Coconut Free Mango-Avocado Salad
Bright, tropical, and impossibly fresh, this mango-avocado salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Juicy mango cubes and creamy avocado are paired with crisp cucumber, sharp red onion, and fragrant cilantro, then tied together with a zippy lime-honey dressing that's whisked up in minutes. The whole thing comes together with zero cooking required, which makes it perfect for warm days when you want something vibrant without heating up the kitchen. Tropical-inspired salads can sometimes sneak in coconut milk or shredded coconut for texture and sweetness, but this one gets all its richness from ripe avocado and all its brightness from fresh lime juice and honey — no substitutions needed. A touch of jalapeño is optional but highly recommended if you want a little heat cutting through the sweetness. The key move is folding gently so the avocado stays in beautiful chunks rather than turning into guacamole. Serve it immediately after dressing for the best texture and color.
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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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