Vegetarian Mango-Avocado Salad
Sweet, creamy, and just a little bright from fresh lime, this salad is the kind of dish that disappears fast at any table. Ripe mango and buttery avocado are a natural pairing, and when you add crisp cucumber, sharp red onion, and fresh cilantro, every bite has something going on. The honey-lime dressing ties it all together with a gentle sweetness and just enough acidity to keep the avocado from feeling heavy. A little diced jalapeño is optional, but if you like a subtle kick, don't skip it. The whole thing comes together in one bowl with no cooking required — just some careful folding to keep those avocado cubes intact. It works beautifully as a light lunch, a vibrant side dish, or even scooped onto a plate alongside grilled corn or black beans for something more substantial.
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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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