Cinnamon 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, creamy avocado, crisp cucumber, and crunchy red bell pepper all come together in one big, satisfying bowl that feels as fresh as it tastes. The dressing is a simple whisk of olive oil, lime juice, honey, cumin, and turmeric — warm and citrusy without leaning on any of the spices that can be tricky to avoid in pre-made blends. For anyone navigating cinnamon sensitivities, this recipe is a genuinely safe and delicious option because every ingredient is straightforward and easy to verify. A little red onion and optional jalapeño add just enough bite to balance the sweetness of the fruit. Fold in the avocado gently at the end and you get that rich, buttery texture in every bite without it turning to mush. Serve it right away for peak freshness, or let it chill briefly — it works beautifully as a side, a topping, or honestly just eaten straight from the bowl.
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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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