Breastfeeding Friendly Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this mango avocado salsa salad is the kind of bowl that makes you feel genuinely good about what you're eating. Sweet mango, creamy avocado, crisp cucumber, and crunchy red bell pepper come together in a way that's refreshing without being boring. The dressing — a simple whisk of olive oil, fresh lime juice, honey, cumin, and a touch of turmeric — ties everything together with a warm, citrusy depth that keeps you going back for another forkful. Healthy fats from the avocado and olive oil are especially valuable when you're nursing and need nutrient-dense meals that don't require a lot of effort to pull off. The optional jalapeño lets you dial the heat up or down depending on your preference and comfort level. Everything comes together in one large bowl with just a gentle fold, so the avocado stays in beautiful chunks rather than turning to mush. It's the kind of no-fuss, feel-good recipe that fits perfectly into a busy day when you need something nourishing fast.
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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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