Citric Acid Free Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this mango avocado salsa salad is the kind of bowl that makes people stop mid-conversation to ask what's in it. Sweet mango, creamy avocado, crisp cucumber, and crunchy red bell pepper all come together in a way that feels festive without any fuss. The dressing is a simple shake of olive oil, fresh lime juice, honey, cumin, and turmeric — no packaged seasoning blends, no mystery additives, just clean ingredients you can actually pronounce. For anyone navigating citric acid sensitivities, that matters more than most people realize, since the stuff hides in an alarming number of store-bought dressings and salsas. Here, the brightness comes entirely from fresh lime, so you stay in control of exactly what goes into the bowl. A gentle fold keeps the avocado in perfect cubes rather than a mash, and a touch of jalapeño adds heat if you want it. Serve it immediately for the best texture, or let it chill for half an hour and watch the flavors deepen even further.
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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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