Coconut 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, 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, fresh lime juice, honey, cumin, and a touch of turmeric — no exotic or processed ingredients, just clean pantry staples that let the produce shine. For anyone navigating a coconut-free lifestyle, this one is completely stress-free: every single ingredient is naturally free of coconut in any form, from oil to milk to shredded flakes. A little jalapeño adds optional heat, and the fresh cilantro ties everything together with an herby brightness that makes the whole bowl pop. Fold in the avocado gently at the end so it stays in beautiful chunks rather than turning into guacamole. Serve it right away for the best texture, or let it chill briefly — it works as a side, a topping for grilled proteins, or honestly just eaten straight from the bowl 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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