Avocado Mango Salad
This vibrant, no-cook salad is a burst of tropical sunshine in a bowl. Creamy avocado and sweet mango provide luxurious texture, while a bright lime and cilantro vinaigrette ties everything together w
15
Prep Time
30
Cook Time
15
Total Time
2
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
This vibrant, no-cook salad is a burst of tropical sunshine in a bowl. Creamy avocado and sweet mango provide luxurious texture, while a bright lime and cilantro vinaigrette ties everything together with fresh, zesty notes. It's perfect as a light lunch, a stunning side dish for grilled proteins, or a refreshing starter for a warm-weather meal.
Ingredients
Instructions
Step 1
1. Prepare all your produce. Dice the avocado and mango into roughly 1/2-inch (1.25 cm) pieces. Thinly slice the red onion. Chop the cilantro leaves.
Step 2
2. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until the dressing is emulsified and slightly creamy.
Step 3
3. In a medium mixing bowl, gently combine the diced avocado, mango, sliced red onion, and chopped cilantro.
Step 4
4. Pour the lime-cilantro vinaigrette over the salad. Using a large spoon or spatula, toss everything together very gently just until the ingredients are evenly coated. Be careful not to over-mix and break the avocado.
Step 5
5. Taste and adjust seasoning with an extra pinch of salt or a splash more lime juice if desired. Serve immediately for the best texture and color.
You Must Know
- ✓Follow the recipe carefully for best results.
Chef's Notes
Ripeness is key: Use avocados and mangoes that yield slightly to gentle pressure. Under-ripe fruit will be hard and flavorless; over-ripe will turn mushy.
Prevent browning: Toss the diced avocado with the lime juice immediately after cutting. The acid helps slow oxidation.
Gentle handling: Use a folding motion when tossing the salad to keep the delicate avocado and mango cubes intact.
Serving Suggestions
Serve this salad as a light main course for lunch, perhaps with a side of crusty bread or tortilla chips. It also makes an exceptional side dish alongside grilled fish, chicken, steak, or pork. For a full meal, serve it over a bed of mixed greens or quinoa.
Nutritional Info (Per Serving)
210
Calories
3g
Protein
22g
Carbs
15g
Fat
Tags
Lily
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More Salads Recipes
Avocado Mango Salad
This vibrant, no-cook salad is a burst of tropical sunshine in a bowl. Creamy avocado and sweet mango provide luxurious texture, while a bright lime and cilantro vinaigrette ties everything together w
Ingredients (8)
Instructions
- Prepare all your produce. Dice the avocado and mango into roughly 1/2-inch (1.25 cm) pieces. Thinly slice the red onion. Chop the cilantro leaves.
- In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until the dressing is emulsified and slightly creamy.
- In a medium mixing bowl, gently combine the diced avocado, mango, sliced red onion, and chopped cilantro.
- Pour the lime-cilantro vinaigrette over the salad. Using a large spoon or spatula, toss everything together very gently just until the ingredients are evenly coated. Be careful not to over-mix and break the avocado.
- Taste and adjust seasoning with an extra pinch of salt or a splash more lime juice if desired. Serve immediately for the best texture and color.
More Salads Recipes
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