Turkey Free Mango Avocado Salsa Salad
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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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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