Oats Free Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this mango avocado salsa salad is the kind of dish that looks like it took way more effort than it actually did. Sweet mango, creamy avocado, crisp cucumber, and crunchy red bell pepper all come together in one big, beautiful bowl that practically screams summer. The dressing — a quick whisk of olive oil, fresh lime juice, honey, cumin, and a hint of turmeric — ties everything together with a warm, citrusy kick that keeps you going back for another forkful. For anyone navigating grain sensitivities, this one is naturally in the clear: every single ingredient is a whole fruit, vegetable, or pantry spice, with zero hidden grains to worry about. The jalapeño is optional, so you can dial the heat up or down depending on who's at the table. Fold the avocado in gently at the end and serve it soon — this salad is at its absolute best fresh, when the colors are vivid and the textures are still perfectly distinct.
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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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