Nightshade Free Mango-Avocado Salad
Bright, creamy, and bursting with tropical flavor, this salad is the kind of dish that makes you feel like you're eating somewhere sunny even on a Tuesday night. Ripe mango and buttery avocado are a natural pairing, and together with crisp cucumber and sharp red onion, every bite hits a satisfying mix of sweet, savory, and fresh. The honey-lime dressing ties it all together beautifully — just a handful of pantry staples whisked into something that tastes genuinely vibrant. For anyone navigating a nightshade-free lifestyle, salads can feel like a minefield of hidden tomatoes, peppers, and paprika-laced dressings, but this one is built clean from the ground up. The optional jalapeño is the only ingredient that touches that territory, and the recipe makes it easy to simply leave it out without losing any of the dish's character. Everything here is naturally free of the usual suspects, so you can dig in without second-guessing a single ingredient. Serve it immediately after tossing so the avocado stays gorgeous and the textures stay at their peak.
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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)
Can be omittedjalapeño
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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