Dairy Free Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this salad is the kind of dish that makes people stop mid-conversation to ask what's in it. Sweet mango and creamy avocado are a natural pairing, and when you add crisp cucumber, red bell pepper, and a little heat from jalapeño, every bite has something going on. The dressing is where it really comes together — a quick whisk of olive oil, fresh lime juice, honey, cumin, and a touch of turmeric gives everything a warm, citrusy lift that feels way more complex than the effort involved. Since every single ingredient here is naturally plant-based, there's no need to swap anything out or second-guess a label — it's just clean, whole food from start to finish. Folding the avocado in last and dressing it right before serving keeps the texture intact and prevents any browning, so presentation stays as good as the flavor. This works equally well as a standalone lunch, a vibrant side dish, or scooped up with tortilla chips if you want to blur the line between salad and salsa. It's the kind of recipe you'll find yourself making on repeat all summer long.
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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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