Oats Free Mango-Avocado Salad
Bright, creamy, and just a little bit tropical, this mango-avocado salad is the kind of dish that makes everyone at the table lean in for a closer look. Juicy mango cubes and buttery avocado are tossed with crisp English cucumber, red onion, and fresh cilantro, then finished with a honey-lime dressing that ties every bite together beautifully. A touch of jalapeño is optional, but it adds a gentle heat that really makes the whole thing sing. Every single ingredient here is naturally free from grains and oats, so there's no label-checking or substitution stress — just fresh produce and a simple homemade dressing. The key to keeping it gorgeous is folding gently so the avocado stays in clean, luscious chunks rather than turning into a mash. Serve it immediately after dressing for the best texture and color, though the components can be prepped ahead and combined right before eating. It works as a vibrant side, a topping for grilled fish or chicken, or honestly just eaten 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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