Lupin Free Mango-Avocado Salad
Bright, creamy, and bursting with tropical flavor, this mango-avocado salad is the kind of dish that disappears fast at any table. Juicy mango cubes and buttery avocado are paired with crisp cucumber, sharp red onion, and fresh cilantro for a combination that hits every note — sweet, savory, and a little tangy. A quick honey-lime dressing whisked together with olive oil ties everything together beautifully without overpowering the fresh ingredients. If you like a little heat, the optional jalapeño adds just the right kick. Lupin — a legume increasingly found in flour blends, pasta, and packaged dressings — has no place here, since every component is a whole, unprocessed ingredient you can easily verify at the store. The whole thing comes together in one bowl with minimal prep, making it an effortless choice for a light lunch, a vibrant side, or a crowd-pleasing addition to a summer spread. Serve it immediately so the avocado stays perfectly green 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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