Red Meat Allergy Friendly Mango-Avocado Salad
Bright, tropical, and loaded with creamy texture, this mango-avocado salad is the kind of dish that makes everyone at the table reach for seconds. Juicy mango cubes and buttery avocado are paired with crisp cucumber, sharp red onion, and fresh cilantro, then tied together with a honey-lime dressing that is tangy, lightly sweet, and completely irresistible. A touch of jalapeño is optional, but it adds just enough heat to make the whole bowl pop. Because this salad is built entirely from fresh produce and a handful of pantry staples, there is nothing here to worry about — no hidden animal proteins, no processed additives, just clean, vibrant ingredients. The dressing comes together in seconds, and the gentle folding technique keeps every cube of avocado intact so you get that lush, creamy bite in every forkful. It works beautifully as a light lunch on its own or as a stunning side alongside grilled fish, chicken, or your favorite plant-based main.
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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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