Eggless Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this salad brings together sweet mango, creamy avocado, crisp cucumber, and crunchy red bell pepper in one stunning bowl. A zesty lime and olive oil dressing spiked with cumin and turmeric ties everything together with a warm, earthy depth that keeps every bite interesting. Because the whole dish is built around fresh produce and a simple whisked dressing, there's nothing here that relies on eggs — no mayo-based coating, no hidden binders, just clean, vibrant ingredients doing all the work. The optional jalapeño adds a gentle kick if you want it, and fresh cilantro brings that herby brightness that makes the whole thing feel alive. Folding the avocado in last and dressing it gently keeps those cubes intact and luxuriously creamy rather than turning into mush. It works beautifully as a standalone lunch, a side for grilled proteins, or even scooped up with tortilla chips for a crowd-pleasing appetizer. Serve it fresh for the best texture — the colors alone will have everyone reaching for a spoon before you've even set it on the table.
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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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