Walnut Free Mango Avocado Salsa Salad
Bright, juicy, and packed with color, this mango avocado salsa salad is the kind of dish that disappears fast at any table. Sweet mango, creamy avocado, crisp cucumber, and crunchy red bell pepper all come together in one big, cheerful bowl that feels like summer no matter the season. The dressing is a simple whisk of olive oil, fresh lime juice, honey, cumin, and turmeric — warm, citrusy, and just complex enough to make every bite interesting. A handful of fresh cilantro and optional jalapeño round things out with brightness and a gentle kick. Because every ingredient here is naturally whole and straightforward, there's no need to scan labels or worry about hidden tree nut additions sneaking into your meal. The key to pulling it off is folding the avocado in gently at the end so it stays in beautiful, intact cubes rather than turning into guacamole. Serve it right away for the freshest texture, or let it chill briefly — either way, it's an effortless 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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