Pescatarian Mango-Avocado Salad
Bright, tropical, and loaded with creamy texture, this salad is the kind of dish that makes you feel like you're eating somewhere warm and sunny no matter where you actually are. Ripe mango brings natural sweetness, while buttery avocado adds richness that makes every bite feel satisfying without being heavy. Crisp cucumber and sharp red onion keep things fresh and lively, and a handful of cilantro ties it all together with a little herbal punch. The honey-lime dressing is whisked together in minutes and does a beautiful job of balancing sweet, tangy, and savory all at once. A diced jalapeño is optional, but if you like a little heat, it's absolutely worth it. The key to pulling this off is folding gently — you want those avocado cubes to stay intact and lush, not turn into guacamole. Serve it right away for the best color and texture, and don't be surprised when everyone asks for the recipe.
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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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