Pistachio 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 and creamy avocado are the stars, balanced by crisp cucumber, red bell pepper, and a hit of fresh cilantro that ties everything together. The dressing is a simple whisk of olive oil, lime juice, honey, cumin, and turmeric — warm and citrusy without overpowering the fresh produce. A touch of jalapeño is optional, so you can dial the heat up or down depending on who's at the table. Many salads in this style get topped with mixed nuts that can introduce cross-contact concerns, but this one keeps things completely clean with nothing but whole fruits, vegetables, and pantry staples. Folding the avocado in last and dressing everything gently keeps the texture luxurious rather than mushy. It's best served fresh, making it a perfect last-minute side for tacos, grilled fish, or honestly just eaten straight from the bowl with a spoon.
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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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