Capsaicin 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, creamy avocado, crisp cucumber, and crunchy red bell pepper all come together in one bowl, dressed in a zesty lime and honey vinaigrette with warm hints of cumin and turmeric. For anyone avoiding capsaicin, this recipe is naturally built around mild, feel-good ingredients — and the jalapeño is clearly marked as optional, so you stay fully in control of what goes into the bowl. The dressing does all the heavy lifting here, balancing bright citrus with a touch of sweetness and earthy spice that ties every ingredient together beautifully. Folding in the avocado last keeps those cubes intact and luxuriously creamy rather than turning into mush. It works equally well as a standalone lunch, a vibrant side dish, or scooped up with something crunchy on the side. Make it just before serving for the freshest results, since the avocado is at its best right after it hits the dressing.
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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)
Can be omittedjalapeño
- 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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