Low Iodine Mango-Avocado Salad
Bright, creamy, and bursting with tropical flavor, this salad is the kind of dish that feels like a treat even when you're eating clean. Ripe mango brings natural sweetness, avocado adds richness, and crisp cucumber keeps every bite refreshing — it's a combination that genuinely delivers. The zesty lime-and-honey dressing ties it all together without relying on any soy sauce, seafood-based condiments, or iodized salt, which makes navigating this kind of recipe so much easier than it sounds. A pinch of plain salt and a drizzle of extra-virgin olive oil are all you need to keep the seasoning simple and on track. If you like a little heat, the optional jalapeño adds a welcome kick without complicating the ingredient list. Everything comes together in one bowl with minimal prep, so it's as practical as it is pretty. Serve it immediately after dressing so the avocado stays vibrant and the textures stay just right.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!