Description
A vibrant and refreshing Mango Avocado Salad that combines sweet, creamy, and tangy flavors perfect for a light, healthy meal or side. This no-cook, vegan, and gluten-free salad features ripe mangoes and avocados combined with crisp bell pepper and red onion, finished with a zesty lime dressing.
Ingredients
Scale
Fruits & Vegetables
- 2 ripe mangoes (peeled, pitted, and diced)
- 2 ripe avocados (peeled, pitted, and diced)
- 1/2 red bell pepper (finely diced)
- 1/4 red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
Dressing
- Juice of 1 lime
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/2 teaspoon honey or agave for extra sweetness
Instructions
- Prepare the fruits and vegetables: Peel, pit, and dice the mangoes and avocados into bite-sized pieces. Finely dice the red bell pepper and chop the red onion and fresh cilantro.
- Combine the salad ingredients: In a large bowl, gently toss together the diced mangoes, avocados, red bell pepper, red onion, and cilantro, being careful not to mash the avocado.
- Make the dressing: In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and honey or agave if using, until well combined.
- Dress the salad: Pour the dressing over the salad and gently toss again to coat all ingredients evenly.
- Chill and serve: Refrigerate the salad for 10 to 15 minutes to allow the flavors to meld before serving.
Notes
- Use firm but ripe avocados to prevent the salad from becoming mushy.
- For added crunch, toss in a handful of toasted cashews or almonds.
- This salad pairs wonderfully with grilled chicken or seafood for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 13g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
