Description
This vibrant Mango Avocado Salad combines sweet, creamy, and spicy elements for a refreshing and healthy dish perfect as a light lunch or side. Featuring juicy mangoes, ripe avocados, and a zesty lime-honey dressing, it’s quick to make and packed with fresh flavors.
Ingredients
Scale
Dressing
- Juice of 1 lime
- 1 tsp honey or maple syrup
- 1 garlic clove, minced
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Salad
- 3 mangoes, diced into 1/2-inch cubes
- 2 avocados, diced
- 1 red pepper, diced
- 1/4 cup roughly chopped red onions
- 1 Fresno chili, minced
- 1/4 cup chopped cilantro
Instructions
- Prepare the Dressing: In a large bowl, whisk together the lime juice, honey or maple syrup, minced garlic, olive oil, kosher salt, and black pepper until the mixture is well combined, forming a tangy and slightly sweet dressing base.
- Assemble the Salad: Add the diced mangoes, diced avocados, diced red pepper, roughly chopped red onions, minced Fresno chili, and chopped cilantro to the bowl containing the dressing.
- Toss and Serve: Gently toss all the ingredients together to evenly coat everything in the dressing. Serve the salad immediately to enjoy the freshest flavor and best texture.
Notes
- For a milder salad, reduce or omit the Fresno chili.
- Use maple syrup instead of honey to keep the salad vegan.
- Best served fresh as avocado may brown upon standing.
- You can add toasted nuts like cashews or almonds for extra crunch.
- Adjust seasoning with additional salt or lime juice to taste before serving.
