Red Meat Allergy Friendly Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this mango avocado salsa salad is the kind of dish that makes people stop and 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 olive oil dressing with a hint of honey, cumin, and turmeric. It's naturally free from red meat and any of the tricky processed ingredients that can sneak into store-bought dressings or pre-made salads. The whole thing comes together with a simple whisk-and-fold technique, so there's no cooking required and very little that can go wrong. A touch of jalapeño adds optional heat if you want it, and fresh cilantro ties every bite together with a bright, herby finish. Serve it immediately for the best texture, or let it chill for up to 30 minutes — just long enough for the flavors to deepen without losing that gorgeous freshness.
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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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