Pescatarian Mango Avocado Salsa Salad
Sweet, creamy, and just a little bit spicy, this vibrant bowl is the kind of dish that makes you want to eat with your eyes first. Juicy mango and buttery avocado are the stars here, balanced by crisp cucumber, red bell pepper, and a pop of fresh cilantro that keeps every bite feeling bright and alive. The dressing is where the magic really happens — a quick whisk of olive oil, fresh lime juice, honey, cumin, and a touch of turmeric gives the whole salad a warm, citrusy depth that tastes way more complex than the effort involved. A little jalapeño stirred in takes it from refreshing to genuinely exciting, though you can absolutely leave it out for a milder vibe. This is naturally plant-forward and fits a pescatarian lifestyle without any substitutions or workarounds — just honest, whole ingredients doing their thing. The key to keeping it gorgeous is folding the avocado in last and serving it soon after dressing, so everything stays lush and vibrant rather than mushy. It works beautifully as a light lunch on its own, a side alongside grilled fish, or scooped up with chips straight from the bowl.
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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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