Bright, creamy, and just a little spicy, this mango-avocado salad is the kind of dish that disappears fast at any table. Ripe mango and buttery avocado are the stars, balanced by crisp cucumber, sharp red onion, and fresh cilantro for a combination that hits every note at once. The dressing is where this recipe really shines — just lime juice, honey, and extra-virgin olive oil whisked together into something light and vibrant, with zero refined or industrial oils in sight. That matters more than people realize, since so many store-bought dressings and even restaurant salads quietly rely on canola, soybean, or sunflower oil as their base. Here, the olive oil does all the work cleanly and deliciously. A touch of jalapeño is optional but highly recommended if you want a little heat cutting through all that richness. Fold everything together gently to keep the avocado intact, and get it on the table right away while the colors are still stunning.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Add the mango, avocado, cucumber, red onion, and cilantro to a large bowl. Add the jalapeño, if using.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
