Mediterranean Diet Friendly Mango-Avocado Salad
Bright, creamy, and bursting with tropical flavor, this salad is the kind of dish that makes eating well feel genuinely exciting. Ripe mango and buttery avocado are the stars, balanced by crisp cucumber, sharp red onion, and fresh cilantro for a combination that hits every texture and taste note at once. The dressing — a quick whisk of lime juice, honey, and extra-virgin olive oil — is exactly the kind of simple, plant-forward approach that makes this style of eating so satisfying and sustainable. Olive oil as the fat base and an abundance of fresh produce check all the right boxes for a Mediterranean-inspired plate without any compromise on flavor. A touch of jalapeño is optional but adds a welcome kick if you like a little heat. Everything comes together in one bowl with minimal effort, and because the avocado can bruise easily, the gentle fold-and-coat method keeps every cube intact and gorgeous. Serve it immediately for the best color and texture — this one is a showstopper straight from the bowl.
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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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