Celery Free Mango Avocado Salsa Salad
Bright, juicy, and packed with color, this mango avocado salsa salad is the kind of dish that disappears fast at any table. Sweet mango and creamy avocado are a natural pairing, and when you add crisp English cucumber, red bell pepper, and a hit of fresh cilantro, every bite has something going on. The dressing is where it really comes together — a quick whisk of olive oil, fresh lime juice, honey, cumin, and a touch of turmeric gives the whole bowl a warm, citrusy depth that feels anything but ordinary. For anyone navigating a celery-free lifestyle, this recipe is a genuinely easy win since every single ingredient is naturally free of the stuff, with no substitutions or workarounds needed. The jalapeño is optional, so you can dial the heat up or down depending on who's eating. Folding the avocado in gently at the end keeps it in clean, creamy chunks rather than a mash, which makes the texture as satisfying as the flavor. Serve it right away for the freshest result, or let it chill briefly — it works beautifully as a side, a topping for grilled proteins, or honestly just scooped up with a spoon.
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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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