Walnut Free Mango-Avocado Salad
Bright, tropical, and impossibly fresh, this mango-avocado salad is the kind of dish that makes everyone at the table reach for seconds before they've even finished their first serving. Juicy mango cubes and creamy avocado are tossed with crisp English cucumber, sharp red onion, and fragrant cilantro, then brought together with a zippy lime-honey dressing that ties every bite into something genuinely craveable. The whole thing comes together in one bowl with zero cooking required, making it as effortless as it is impressive. For anyone navigating tree nut concerns, salads like this can be a minefield at restaurants where walnuts get tossed in without a second thought — here, every ingredient is straightforward and easy to verify. The dressing is just fresh lime juice, honey, olive oil, and a pinch of seasoning, so there's nothing hidden or ambiguous. A little jalapeño is optional if you want a gentle kick, but even without it the balance of sweet, tangy, and savory is absolutely on point. Serve it immediately after folding so the avocado stays vibrant and the textures stay distinct.
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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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