Hazelnut Free Mango-Avocado Salad
Bright, tropical, and impossibly fresh, 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. Juicy mango cubes, creamy avocado, crisp English cucumber, and a hit of red onion come together in a bowl that looks as stunning as it tastes. The honey-lime dressing — whisked together with extra-virgin olive oil, fresh lime juice, salt, and pepper — ties everything into a cohesive, vibrant bite with just the right balance of sweet and tangy. A handful of fresh cilantro lifts the whole thing, and if you like a little heat, the optional jalapeño adds a welcome kick without overwhelming the other flavors. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients — every component is a whole fruit, vegetable, or pantry staple you can easily verify at a glance. The only real technique here is a gentle fold at the end to keep the avocado intact, which makes this approachable for any skill level. 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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