Shellfish Free Mango Avocado Salsa Salad
Bright, juicy, and loaded 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, with a zesty lime and honey dressing that ties every bite together beautifully. A touch of ground cumin and turmeric in the dressing gives it a warm, slightly earthy depth that elevates this well beyond your average fruit salad. The optional jalapeño adds a gentle kick if you're into a little heat, and the fresh cilantro keeps everything tasting vibrant and alive. Because every single ingredient here is whole, fresh, and plant-based, there's zero guesswork about hidden seafood derivatives or cross-contact — it's naturally clean and worry-free. The key to nailing the texture is folding the avocado in last and serving it soon after dressing, so everything stays lush and intact rather than turning to mush. Whether you're spooning it over greens, scooping it with chips, or eating it straight from the bowl, this one is an instant crowd-pleaser.
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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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