Macadamia Free Mango-Avocado Salad
Bright, creamy, and just a little bit spicy, this mango-avocado salad is the kind of dish that disappears fast at any table. Ripe mango and buttery avocado are the stars here, balanced by crisp cucumber, sharp red onion, and fresh cilantro for a combination that feels both refreshing and satisfying. A quick honey-lime dressing ties everything together with a citrusy kick that makes every bite pop. If you like a little heat, the optional jalapeño takes it to another level without overpowering the natural sweetness of the fruit. Tropical salads can sometimes sneak in nuts as a topping or textural element, but this one keeps things clean and simple — every ingredient is straightforward and easy to verify. The whole thing comes together in one bowl with no cooking required, just a gentle fold to keep the avocado intact and gorgeous. It's the kind of recipe you'll want to make on repeat all summer long.
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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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