Ginger Free Mango Avocado Salsa Salad
Bright, juicy, and loaded 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 bowl, making every forkful a little different from the last. The dressing is where the magic happens — a quick whisk of olive oil, fresh lime juice, honey, cumin, and turmeric gives everything a warm, citrusy lift without leaning on any root spices that can be tricky to avoid. So many vibrant salads and salsas sneak in warming spices that aren't always welcome, but this one keeps the heat optional (hello, jalapeño) and the flavor profile clean and naturally bold. Folding in the avocado last and dressing it gently means you get lush, intact pieces rather than a mushy situation. A handful of fresh cilantro ties it all together with a herby brightness that feels fresh and summery. Serve it straight away for the best texture, or let it chill briefly — it works beautifully as a side, a topping for grilled proteins, or honestly just scooped up with chips.
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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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