Wheat Free Mango Avocado Salsa Salad

Total time20 min

Prep time20 min

Cook time0 min

Bright, juicy, and loaded with color, this salad is the kind of dish that looks like you spent way more effort than you actually did. Sweet mango and creamy avocado are a natural pairing, and when you add crisp cucumber, red bell pepper, and a hit of fresh cilantro, every bite has something going on. The dressing is where it really comes together — lime juice, olive oil, honey, cumin, and a touch of turmeric create something tangy, warm, and just a little unexpected. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-reading required. It works beautifully as a standalone lunch, a vibrant side dish, or even scooped up with tortilla chips if you want to blur the line between salad and salsa. Just fold the avocado in gently at the end and serve it soon — this one is best eaten fresh while everything is still vivid and the textures are at their peak.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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