Yeast Free Mango-Avocado Salad
Bright, creamy, and just a little bit spicy, this salad is the kind of dish that disappears fast at any table. Ripe mango brings natural sweetness, while buttery avocado and crisp cucumber create a contrast of textures that feels genuinely satisfying. The dressing is a simple shake-together situation — fresh lime juice, honey, and olive oil — so there's no vinegar or fermented ingredient in sight, which is exactly what makes this a smart pick when avoiding yeast-containing foods. A handful of cilantro and optional jalapeño round everything out with herby brightness and a gentle kick. The key move here is folding gently so the avocado stays in beautiful chunks rather than turning into guacamole. Serve it immediately after dressing for the best color and texture, though the components can be prepped ahead and combined right before eating.
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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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