Brazil Nut Free Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this mango avocado salsa salad is the kind of dish that looks like it took way more effort than it actually did. Sweet mango and creamy avocado are the stars, balanced by crisp cucumber, crunchy red bell pepper, and a hit of fresh cilantro that ties everything together beautifully. The dressing is a simple whisk of olive oil, lime juice, honey, cumin, and turmeric — warm and citrusy with just enough depth to elevate every single bite. A little minced jalapeño is optional, but if you like a gentle kick, don't skip it. Because every ingredient here is whole and naturally sourced, there's no need to scan labels for hidden tree nut derivatives or worry about cross-contact from processed pantry staples. The key to keeping it gorgeous is folding the avocado in last and serving it soon after — that way the cubes stay intact and the colors stay vivid. It works as a standalone light meal, a topping for grilled proteins, or the most impressive thing on a summer spread.
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Learn more →Ingredients
4 servings
- 2 ripe mangoes, peeled and diced into ½-inch cubes
- 2 ripe avocados, pitted and diced into ½-inch cubes
- 1 english cucumber, diced into ½-inch cubes
- 1 red bell pepper, seeded and diced
- ½ small red onion, finely diced
- 1 jalapeño, seeded and finely minced (optional)
- ½ cup fresh cilantro leaves, roughly chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp raw honey
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Instructions
- 1
In a small bowl, whisk together the olive oil, lime juice, honey, cumin, turmeric, salt, and black pepper until the dressing is smooth and fully combined.
- 2
Add the mango, cucumber, red bell pepper, red onion, and cilantro to a large mixing bowl. Add the jalapeño, if using. Toss gently to combine.
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