Nitrate & Nitrite Free Mango-Avocado Salad
Bright, creamy, and bursting with tropical flavor, this mango-avocado salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Ripe mango and buttery avocado are tossed with crisp cucumber, sharp red onion, and fresh cilantro, then brought together with a zippy lime-honey dressing that ties every element into something genuinely craveable. Every single ingredient here is whole and unprocessed, so there are no hidden preservatives or cured components to worry about — just clean, real food from start to finish. The dressing is whisked together from scratch using fresh lime juice, olive oil, and honey, which means you control exactly what goes in. A little jalapeño is optional but highly recommended if you want a gentle kick against all that sweetness. The key to keeping it beautiful is folding gently so the avocado stays in cubes rather than turning into a mash. Serve it immediately after dressing for the freshest texture and the most vibrant colors on the plate.
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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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