Sesame Free Mango-Avocado Salad
Bright, creamy, and just a little bit tropical, this salad is the kind of dish that makes everyone at the table reach for seconds before they've even finished their first serving. Ripe mango brings natural sweetness, buttery avocado adds richness, and crisp cucumber keeps every bite refreshing — it's a combination that genuinely works. The dressing is a simple honey-lime vinaigrette made with fresh lime juice, olive oil, and a pinch of salt, so there's no mystery about what's going into it. That matters a lot when you're navigating a sesame sensitivity, because so many store-bought dressings and bottled vinaigrettes sneak in sesame oil or tahini without it being obvious on the label. Here, every ingredient is clean and straightforward, with zero hidden allergens to worry about. A handful of fresh cilantro and optional jalapeño round out the flavor with a little heat and herby brightness. Fold it together gently so the avocado stays in beautiful chunks, and serve it right away while everything is at its freshest.
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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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