Lactose Free Mango Avocado Salsa Salad
Bright, juicy, and packed with color, this salad brings together sweet mango, creamy avocado, crisp cucumber, and crunchy red bell pepper in a bowl that looks as good as it tastes. The lime-and-olive-oil dressing ties everything together with a little warmth from cumin and turmeric, plus a touch of honey that balances the citrus beautifully. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it's just fresh produce and a pantry-friendly dressing doing all the work. If you like a little heat, the optional jalapeño adds a gentle kick without overwhelming the tropical sweetness of the mango. The key to pulling this off is folding the avocado in last and being gentle — you want soft, buttery chunks, not guacamole. It's the kind of dish that works as a light lunch, a vibrant side, or even scooped up with chips 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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