Shellfish Free Mango-Avocado Salad

Total time15 min

Prep time15 min

Cook time0 min

4.9

(16)

Bright, creamy, and packed with tropical flavor, this salad is the kind of dish that disappears fast at any table. Ripe mango and buttery avocado are the stars, balanced by cool cucumber, sharp red onion, and fresh cilantro for a combination that feels both refreshing and satisfying. A quick honey-lime dressing ties everything together with just the right amount of tang and sweetness — no fancy technique required, just a good whisk and a gentle fold. If you like a little heat, the optional jalapeño adds a subtle kick without overwhelming the fruit-forward base. The whole thing comes together in one bowl, which means minimal cleanup and maximum reward. It works beautifully as a standalone lunch, a vibrant side dish, or even spooned over grilled chicken or fish. Naturally free from any seafood concerns, every single ingredient here is straightforward and easy to source, so you can focus on enjoying the food rather than scrutinizing labels.

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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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