
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, creamy avocado, crisp cucumber, and crunchy red bell pepper all come together in one bowl, finished with a zesty lime and olive oil dressing that ties everything together beautifully. Extra virgin olive oil is the only fat here — no canola, no soybean oil, no mystery blends — making it a genuinely clean option for anyone avoiding industrially processed seed oils. The dressing is whisked up in minutes with lime juice, raw honey, cumin, and a touch of turmeric, giving it a warm, slightly earthy depth that elevates what could easily be a basic fruit salad into something much more interesting. A little jalapeño adds optional heat, and fresh cilantro brings that herby brightness that makes the whole bowl feel alive. The key move is folding the avocado in last and serving it promptly — that way every bite stays vibrant and nothing turns mushy. It works as a standalone lunch, a side for grilled proteins, or honestly just something to eat straight from the bowl with a spoon.
Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings














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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
