
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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FIELD DAY OLIVE OIL EXTRA VIRGIN





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.
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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