Gluten 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, creamy avocado, crisp cucumber, and crunchy red bell pepper all come together in one big bowl, finished with a zesty lime and honey dressing that ties every bite together. A pinch of cumin and turmeric in the dressing adds just enough warmth and depth to keep things interesting without overpowering the fresh ingredients. The whole thing is naturally free of gluten — no swaps, no substitutions, just real whole foods that happen to work beautifully together. If you like a little heat, the optional jalapeño brings a gentle kick that plays really well against the sweetness of the mango. The key to keeping it gorgeous is folding the avocado in last and serving it soon after dressing, so everything stays vibrant and the avocado holds its shape. It works as a standalone lunch, a side for grilled proteins, or honestly just scooped up with a spoon straight from the bowl.
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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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