Pregnancy Friendly Mango-Avocado Salad
Bright, creamy, and bursting with tropical flavor, this mango-avocado salad is exactly the kind of fresh, feel-good dish that hits differently when you're eating for two. Ripe mango and buttery avocado bring natural sweetness and healthy fats to the bowl, while crisp English cucumber and red onion add satisfying crunch and color. The simple honey-lime dressing ties everything together with a citrusy zing that makes the whole salad feel light and vibrant without relying on anything processed or questionable. Cilantro adds a fresh herbal note, and the optional jalapeño can be left out entirely if you're keeping things mild — total flexibility depending on how you're feeling that day. Avocados are a fantastic source of folate, which makes this salad a genuinely smart choice during pregnancy, not just a pretty one. Everything comes together quickly with no cooking required, so it's ideal for days when you want something nourishing without spending much time on your feet. Serve it immediately after tossing so the avocado stays perfectly intact and the colors stay gorgeous.
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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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