High Fructose Corn Syrup Free Mango-Avocado Salad
Bright, creamy, and just a little spicy, this mango-avocado salad is the kind of dish that looks like it came from a restaurant but comes together in minutes with nothing but a cutting board and a bowl. Sweet mango cubes, buttery avocado, crisp English cucumber, and a hit of red onion create a combination that's genuinely hard to stop eating. The dressing is where this recipe really shines — fresh lime juice, a touch of honey, and extra-virgin olive oil whisk into something light and vibrant that ties every ingredient together without overpowering the fresh produce. Because you're making the dressing yourself from scratch, you know exactly what's going in it: no corn syrup hiding in a bottled vinaigrette, no mystery sweeteners, just real food. The optional jalapeño adds a gentle kick that plays beautifully against the sweetness of the mango if you're into a little heat. Fold everything together gently so the avocado stays in clean, luscious chunks rather than turning into guacamole. Serve it right away and watch it disappear.
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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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