Carrageenan Free Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this mango avocado salsa salad is the kind of dish that makes people stop mid-bite and ask for the recipe. Sweet mango, creamy avocado, crisp cucumber, and crunchy red bell pepper all come together in one bowl, tossed in a zesty lime and olive oil dressing with a warm hint of cumin and turmeric. Every single ingredient here is whole and unprocessed — no packaged dressings, no store-bought salsas, no additives to second-guess — which is exactly what makes it such a clean, worry-free choice. Carrageenan tends to sneak into bottled dressings and pre-made condiments, but this recipe builds its own dressing from scratch using just olive oil, fresh lime juice, honey, and spices. The jalapeño is optional, so you can dial the heat up or down depending on who's at the table. Fold in the avocado gently at the end and serve it soon — this one is at its absolute best when everything is fresh and the colors are still vivid.
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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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