Chicken 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 big bowl, making every forkful a little different from the last. The dressing is where things get really interesting — a quick whisk of olive oil, fresh lime juice, honey, cumin, and a touch of turmeric gives everything a warm, citrusy depth that feels anything but ordinary. A handful of fresh cilantro and optional jalapeño round it out with brightness and just enough heat. Since every ingredient here is whole and plant-based, there's zero guesswork about what's in it — no hidden proteins, no processed add-ins, just clean, vibrant produce. The key move is folding in the avocado last and serving it soon after dressing, so it stays lush and green rather than turning. This one works equally well as a standalone lunch, a party appetizer, or a stunning side next to your favorite grain.
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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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