Rice Free Mango-Avocado Salad
Bright, creamy, and just a little bit tropical, this salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Ripe mango and buttery avocado are a natural pairing, and the crisp cucumber and sharp red onion keep every forkful lively and fresh. A zippy lime-and-honey dressing ties everything together with just the right balance of sweet, tangy, and savory — no bottled dressing required. The optional jalapeño adds a gentle kick if you're in the mood for a little heat, but the salad holds its own beautifully without it. For anyone navigating grain-free eating, this is the kind of recipe that proves you're not missing a thing — every ingredient is naturally free of rice and grains without any substitutions needed. Fold everything together gently so the avocado stays in gorgeous chunks rather than turning into guacamole, and get it on the table quickly while the colors are still vibrant. It works as a standalone lunch, a stunning side at a cookout, or a topping for grilled fish or chicken.
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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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