
Bright, juicy, and loaded with color, this mango avocado salsa salad is the kind of bowl 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 a way that feels both refreshing and satisfying. The dressing is a simple whisk of olive oil, fresh lime juice, honey, cumin, and a touch of turmeric — earthy and citrusy with just enough warmth to tie everything together. A hit of jalapeño is optional, but it adds a nice little kick if you're into that. Because every ingredient here is whole, plant-based, and naturally free from any poultry, there's zero guesswork about what you're eating. It works beautifully as a standalone lunch, a vibrant side dish, or even scooped up with chips like a chunky salsa. Just fold gently when adding the avocado and serve it soon — this one is best eaten fresh while everything is still at its brightest.
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FIELD DAY OLIVE OIL EXTRA VIRGIN





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.
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