Turkey Free Mango-Avocado Salad
Bright, juicy, and loaded with color, this salad is the kind of dish that makes people stop mid-conversation to ask what's in it. Sweet mango and buttery avocado are a natural pairing, and when you add crisp cucumber, sharp red onion, and fresh cilantro, every bite hits a different note. The honey-lime dressing ties it all together with just enough tang and a whisper of heat if you decide to throw in the jalapeño. Everything here is whole, plant-based, and completely free of any poultry — no deli meat, no hidden proteins, just clean, vibrant produce. Folding rather than tossing keeps those avocado cubes intact, so you get gorgeous chunks instead of green mush. This one is best served right away while the colors are vivid and the textures are at their peak, making it perfect for a quick lunch, a cookout side, or a light dinner starter.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!