Mushroom Free Mango-Avocado Salad
Bright, creamy, and bursting with tropical flavor, this salad is the kind of dish that makes everyone at the table reach for seconds. Ripe mango and buttery avocado are a natural pairing, and when you add crisp cucumber, sharp red onion, and fresh cilantro, the whole bowl comes alive with color and texture. The honey-lime dressing ties everything together with just the right balance of sweet, tangy, and savory — and it comes together in seconds with a quick whisk. A touch of jalapeño is optional, but if you like a little heat, it adds a welcome kick that plays beautifully against the sweetness of the mango. Since every ingredient here is a whole, fresh produce item, there's zero guesswork about what's in your bowl — no hidden extras, no processed components to scrutinize. Fold it all together gently so the avocado stays in gorgeous chunks, and get it on the table right away while everything is at its freshest and most vibrant.
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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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