Emulsifier Free Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this mango avocado salsa salad is the kind of dish that makes people stop mid-conversation to ask what's in it. Sweet mango, creamy avocado, crisp cucumber, and crunchy red bell pepper come together in a bowl that feels festive without requiring any real effort. The dressing is where the magic happens — a quick whisk of extra virgin olive oil, fresh lime juice, raw honey, cumin, and turmeric creates a vibrant, tangy coating that ties every ingredient together naturally. No store-bought dressings, no bottled condiments, and absolutely no hidden additives to worry about — just whole ingredients doing all the work. For anyone navigating emulsifier-free eating, packaged dressings are often the trickiest part of a salad, but this one sidesteps that entirely with a simple pour-and-fold approach. The jalapeño is optional, so you can dial the heat up or down depending on who's at the table. Fold gently, taste as you go, and get it on the table quickly — the avocado is at its creamy best right after it's dressed.
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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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