Pecan Free Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this mango avocado salsa salad is the kind of dish that disappears fast at any table. Sweet mango and creamy avocado are the stars, balanced by crisp cucumber, red bell pepper, and a hit of fresh cilantro that makes every bite feel alive. The zesty lime and honey dressing — warmed up with cumin and turmeric — ties everything together in a way that feels way more sophisticated than the effort involved. There are no tree nuts anywhere in this recipe, so anyone navigating nut allergies can dig in without scanning labels or second-guessing a single ingredient. The jalapeño is optional, which makes it easy to dial the heat up or down depending on who's at the table. Just fold the avocado in gently at the end and serve it fresh — this one is best eaten right away while the colors are still vivid and the textures are at their peak.
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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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