Emulsifier Free Mango-Avocado Salad
Bright, creamy, and just a little bit spicy, this salad is the kind of dish that makes you want to eat with your eyes first. Ripe mango and buttery avocado are a natural pairing, and the crisp cucumber and sharp red onion keep every bite interesting. The dressing is where things really shine — fresh lime juice, honey, and extra-virgin olive oil come together in a simple whisk, no stabilizers or additives needed. That matters more than you might think, because so many bottled dressings rely on emulsifying agents to hold their texture, and this one proves you simply don't need them. Everything here is whole, recognizable, and clean from start to finish. A little jalapeño stirred in takes it from refreshing to genuinely exciting, though it's completely optional if you're keeping things mild. Serve it right away so the avocado stays vibrant and the textures stay at their best.
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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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