Legume Free Mango-Avocado Salad
Sweet, creamy, and just a little bit spicy, this vibrant salad is the kind of dish that disappears fast at any table. Ripe mango and buttery avocado are a natural pairing, and together with crisp cucumber, red onion, and fresh cilantro, every bite delivers a satisfying mix of textures and bold flavor. The honey-lime dressing ties it all together with a bright, tangy finish that feels light but genuinely craveable. For anyone navigating a legume-free lifestyle, salads can sometimes feel like a minefield of hidden chickpeas, edamame, or bean-based dressings — this one is completely built around fresh produce and a clean, from-scratch vinaigrette. There's nothing in here that needs a label check or a substitution; just real ingredients that happen to work beautifully together. A touch of jalapeño is optional but highly recommended if you want a little heat to balance the sweetness of the mango. Serve it immediately after tossing so the avocado stays perfectly intact and the colors stay gorgeous.
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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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