Lupin Free Mango Avocado Salsa Salad
Sweet mango and buttery avocado are a combination that basically sells itself, and tossed with crisp cucumber, red bell pepper, and a bright lime-cumin dressing, this salad is the kind of thing you'll want to eat straight from the bowl. The honey and turmeric in the dressing add a subtle warmth and depth that elevates what could easily be a simple chop-and-toss into something genuinely special. A handful of fresh cilantro and optional jalapeño round everything out with herby freshness and a gentle kick. Every single ingredient here is whole and unprocessed, which means there's no need to squint at a label hunting for hidden legume flours or additives that can sneak into packaged dressings and seasoning blends. You make the dressing yourself from scratch in about two minutes, so you stay in complete control of what goes into the bowl. It works beautifully as a standalone lunch, a vibrant side dish, or spooned over grilled protein for a full meal. Just fold in the avocado gently at the end and serve it fresh — that's really all the effort this one asks for.
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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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