Creamy Avocado and Mango Salad with Lime and Cilantro

Whether you want a bright everyday salad or a versatile side that complements many dishes, this Mango Avocado Salad is an excellent choice.

Made with ripe avocados, juicy mango, and crisp cucumber, finished with a sweet lime vinaigrette, this salad is as colorful as it is flavorful. Like the tomato caprese, it’s a reliable option for kids and adults alike — basically sunshine in a bowl.

This salad also works wonderfully as a fresh salsa to enjoy with your favorite chips on a warm day.

❤️ Why You’ll Love Avocado Mango Salad

• Simple to prepare and refreshing year-round.
• Combines sweet, crunchy, and citrusy flavors.
• Versatile — pairs well with many mains and sides.

Avocado Mango Salad Ingredients

Scroll down to the recipe card for full quantities and details.

• Cucumber: English or Persian cucumber works best.
• Mango: Peel and slice along both sides of the pit, then dice.
• Avocado: Use firm Hass avocados with a slightly soft tip for best texture.
• Red onion: Adds a mild, peppery bite; chop finely.
• Dressing: Olive oil, fresh lime juice, maple syrup, chopped mint, sea salt, and pepper.

How to Make a Mango Avocado Salad

1. Prepare the ingredients: Peel and dice the mango. Cube the avocado and cucumber. Finely chop the red onion.
2. Make the dressing: Whisk together olive oil, lime juice, maple syrup, and chopped mint, then season with sea salt and pepper to taste.
3. Assemble: Toss the mango, avocado, cucumber, and red onion in a bowl, pour the dressing over the salad, and gently combine. Garnish with extra mint if desired.

Tips for Success

• Dress the salad immediately, even if serving later — the lime juice helps prevent the avocado from browning.
• Dice the mango, avocado, and cucumber to similar sizes for a balanced texture and bite.
• Chop the red onion finely so it complements rather than overpowers the other ingredients.

Possible Variations

• Greens & crunch: Add radish, fennel, peppers, gem lettuce, or arugula.
• Fruit swaps: Use peach, tomato, pomegranate, pear, grapefruit, or apple in place of mango.
• Cucumber alternatives: Peel the cucumber if preferred, or try watermelon or cantaloupe for a sweeter twist.
• Herbs: Substitute parsley, dill, cilantro, or basil for the mint.
• Citrus: Lemon juice can replace lime if desired.
• Add-ins: Toasted nuts or seeds, caramelized onions, chickpeas, feta, chili, jalapeño, lemon zest, or croutons all work well.
• Serving idea: Serve as a dip or salsa with spicy chips for a casual appetizer.

Best Served with

• Grilled or roasted proteins: fish, seafood, chicken, beef, or lamb.
• Tacos, quesadillas, or burritos.
• Pasta salads and grain bowls.
• Vegetable plates or as a bright topping for bowls.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator and enjoy within 2 days for best texture and flavor.

FAQs

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