Mustard Free Mango-Avocado Salad
Bright, tropical, and loaded with creamy avocado and juicy mango, this salad is the kind of dish that disappears fast at any table. The dressing is a simple, zippy blend of fresh lime juice, honey, and olive oil — no emulsifiers, no hidden spice blends, nothing that could sneak in an unwanted allergen. That matters more than people realize, since mustard shows up in a surprising number of bottled dressings and vinaigrettes under names that don't always jump out on a label. Making it from scratch here means you know exactly what's going in. Cool cucumber and thinly sliced red onion add crunch and bite, while fresh cilantro ties everything together with a little herby brightness. A touch of jalapeño is optional if you want a gentle kick, but the salad is completely satisfying without it. Serve it immediately so the avocado stays vibrant 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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