Rice Free Mango Avocado Salsa Salad
Bright, juicy, and loaded with color, this mango avocado salsa salad is the kind of dish that looks like you spent way more effort than you actually did. 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 cumin and turmeric for warmth. The jalapeño is optional, so you can dial the heat up or down depending on who's eating. Grain-free eating can sometimes feel like you're missing a satisfying base, but the combination of hearty avocado and chunky mango makes this feel genuinely filling without a single grain in sight. Everything here is whole, fresh, and naturally free of any processed fillers — just real produce and a punchy homemade dressing. A quick fold at the end keeps the avocado intact and creamy rather than turning into guacamole, which makes all the difference in the final texture. Serve it straight away for the freshest bite, or let it chill briefly to let those flavors meld just a little more.
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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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