Yeast 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, finished with a zesty lime and honey dressing that ties every bite together beautifully. The dressing is whisked from scratch using olive oil, fresh lime juice, raw honey, cumin, and a touch of turmeric — no vinegar, no fermented ingredients, nothing that would raise a flag for anyone avoiding yeast-containing foods. That makes it a genuinely refreshing option when so many salad dressings and store-bought condiments quietly sneak in yeast extract or vinegar-based ingredients. A little jalapeño adds optional heat, and fresh cilantro keeps the whole thing tasting vibrant and alive. The key is folding the avocado in gently at the end so it stays in clean, creamy cubes rather than turning into guacamole. Serve it right away for the best texture, and don't be surprised when everyone asks for the recipe.
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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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