Low Iodine Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this salad hits every note — sweet mango, creamy avocado, crisp cucumber, and a punchy lime dressing that ties it all together. It's the kind of bowl that looks like you spent way more effort than you actually did. For anyone navigating a low-iodine eating plan, fresh produce-forward dishes like this one are a genuine win, since every ingredient here is naturally free of the iodized salt, seafood, and dairy that make so many other recipes tricky. The dressing is built from extra virgin olive oil, fresh lime juice, raw honey, and a pinch of cumin and turmeric — simple pantry staples with no hidden additives to second-guess. A little jalapeño adds optional heat, and the cilantro brings that fresh, herby lift that makes the whole thing feel restaurant-worthy. Just fold gently so the avocado stays in beautiful chunks, and serve it right away for peak texture and flavor.
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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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