Eggless Mango-Avocado Salad
Bright, creamy, and bursting with tropical flavor, this mango-avocado salad is the kind of dish that makes everyone at the table reach for seconds before they've even finished their first serving. Ripe mango and buttery avocado are a natural pairing, and tossed with crisp cucumber, sharp red onion, and fresh cilantro, the combination is genuinely hard to beat. The zesty lime-honey dressing pulls it all together with just the right balance of sweet, tangy, and savory — no complicated technique required. Since the whole recipe is built around fresh produce and a simple whisked dressing, there's nothing here that sneaks in eggs or egg-derived ingredients, making it a completely stress-free choice. A little diced jalapeño is optional but highly recommended if you want a gentle kick that plays beautifully against the sweetness of the mango. The key to keeping it gorgeous is folding gently so the avocado stays in clean, luscious cubes rather than turning into guacamole. Serve it right away for the best texture and color — though honestly, it rarely lasts long enough to worry about leftovers.
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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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