Sesame Free Mango Avocado Salsa Salad
Bright, juicy, and packed with color, this mango avocado salsa salad is the kind of dish that looks like it took way more effort than it actually did. Sweet mango, creamy avocado, crisp cucumber, and crunchy red bell pepper all come together in one big bowl that practically begs to be eaten outside. The dressing is a simple whisk of olive oil, fresh lime juice, honey, cumin, and a touch of turmeric — every ingredient is clean and straightforward, with absolutely no hidden sesame lurking in a sauce or seasoning blend. That matters more than people realize, since tahini, sesame oil, and sesame seeds have a way of sneaking into dressings and spice mixes at the store. Here, you control every drop that goes in. The jalapeño is optional, so you can dial the heat up or down depending on who's at the table. Fold in the avocado gently at the end and serve it soon — this one is at its absolute best when everything is fresh and the colors are still popping.
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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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