Chestnut Free Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this mango avocado salsa salad is the kind of dish that disappears fast at any table. Sweet mango and buttery avocado are the stars, balanced by crisp cucumber, red bell pepper, and a hit of fresh cilantro that makes every bite feel alive. The lime-and-honey dressing gets a subtle warmth from ground cumin and turmeric, pulling everything together into something that tastes far more complex than the prep time deserves. A touch of jalapeño is optional, so you can dial the heat up or down depending on who's eating. Every single ingredient here is naturally free from tree nuts of any kind — no hidden additions, no specialty swaps needed, just fresh produce and pantry staples doing all the work. The key to keeping it gorgeous is folding the avocado in last and serving it soon after dressing, so the cubes stay intact and the colors stay vivid. Whether you serve it as a side, spoon it over grilled fish, or eat it straight from the bowl with chips, it's a guaranteed crowd-pleaser.
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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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