Nutmeg Free Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this mango avocado salsa 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 bowl, tossed in a zesty lime and honey dressing with just a hint of cumin and turmeric for warmth. The dressing is whisked together in minutes and does all the heavy lifting — no cooking required, no complicated technique. For anyone navigating warm-spice sensitivities, this recipe is a breath of fresh air because the flavor is genuinely bold and complex without relying on the usual suspects hiding in spice blends. The optional jalapeño lets you dial the heat up or down depending on your crowd, and the fold-don't-mash approach keeps those avocado cubes looking gorgeous right up until serving. It works beautifully as a standalone salad, a topping for grilled proteins, or scooped up with chips straight from the bowl — no judgment.
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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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