Name: Avocado Mango Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 ripe avocados, diced; 2 ripe mangos, diced; ½ red onion, thinly sliced; 1 red bell pepper, diced; ¼ cup chopped fresh cilantro; Juice of 2 limes; 1 tbsp olive oil; Salt and pepper to taste; Optional: 1 jalapeño, finely chopped (for heat)

If you’re looking for a salad that feels bright and tropical, but still wholesome and satisfying, this is it. The creamy avocado balances the sweetness of ripe mango, while crunchy red onion and cucumber add contrast and bite. A squeeze of fresh lime juice and a drizzle of olive oil tie everything together with just the right amount of zip.

I started making this as a quick summer side dish for BBQs and grilled seafood, but it’s honestly become one of my favorite lunches. It’s satisfying without being heavy, and you can dress it up however you like—with herbs, a protein, or even tossed into tacos.

Why You’ll Love This Salad

Fresh, bright flavors with the perfect balance of sweet and savory
Quick and easy to make – 15 minutes start to finish
Naturally gluten-free, vegan, and dairy-free
Perfect on its own or as a side
Customizable – Add shrimp, black beans, quinoa, or feta!

Prep Time and Servings

Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Serves: 4 (as a side)
Calories per serving: ~220
Carbs: 18g | Fat: 15g | Protein: 2g

Ingredients

1 ripe mango, peeled and diced
1 large avocado, diced
½ cup English cucumber, diced (optional but refreshing)
¼ cup red onion, thinly sliced or finely chopped
¼ cup chopped fresh cilantro or parsley
1–2 tablespoons extra virgin olive oil
Juice of 1 lime (plus more to taste)
Salt and pepper, to taste
Optional: ½ jalapeño, finely minced (for a little heat)

Ingredient Notes

Mango – Use a ripe but firm mango for best texture. Ataulfo or Kent mangoes work beautifully.
Avocado – Choose one that’s just ripe—creamy but still firm enough to cube.
Cucumber – Adds crunch and coolness, especially nice in warm weather.
Red onion – Thinly sliced or soaked in lime juice to mellow the bite.
Cilantro – Fresh herbs take this salad to the next level. Use parsley if you prefer.

Step-by-Step Instructions

1. Prep the Produce

Dice the mango and avocado into bite-sized cubes.
Finely chop or slice the red onion and cucumber.
Chop the cilantro or parsley.
(Optional: soak onion slices in lime juice for 5 minutes to reduce sharpness.)

2. Assemble the Salad

In a large bowl, gently combine mango, avocado, cucumber, red onion, and herbs.
Drizzle with olive oil and lime juice.
Season with salt and pepper to taste.
Gently toss to coat without mashing the avocado.

3. Serve

Serve immediately for best texture and color.
Optional: Garnish with extra herbs, chili flakes, or toasted pepitas.

How to Serve

As a side – Perfect with grilled chicken, shrimp, or fish tacos.
On toast – Try it on sourdough or avocado toast for a tropical upgrade.
In tacos or wraps – Add it to chicken or bean tacos for crunch and brightness.
With chips – Scoop it up like a chunky salsa or fresh guac hybrid.
Over greens – Add to arugula or spinach for a light lunch salad.

Extra Tips for Success

Use ripe but firm fruit – Overripe mango or avocado will make the salad mushy.
Cut everything evenly – Bite-sized pieces = better texture and presentation.
Don’t overmix – Fold gently to keep the avocado from breaking down.
Add acid last-minute – Lime juice brightens everything up and keeps avocado green.
Chill for 15 minutes before serving – Enhances the flavors, especially on hot days.

Recipe Variations

Add protein – Toss in grilled shrimp, diced chicken, or black beans.
Make it spicy – Add finely chopped jalapeño, red pepper flakes, or hot sauce.
Cheesy twist – Crumble in feta or cotija for a salty contrast.
Tropical version – Add diced pineapple or papaya for a fruitier salad.
Grain bowl-style – Serve over quinoa, farro, or rice for a more filling meal.

Storage

Best eaten fresh – This salad is most vibrant within a few hours of making.
Short-term storage: Keep in an airtight container in the fridge for up to 1 day.
Tip: Press a piece of plastic wrap directly onto the surface to reduce browning of the avocado.

FAQ

Can I make this ahead of time?
Sort of! Prep everything but the avocado and combine just before serving to keep it fresh and green.

What if I don’t like cilantro?
Use fresh parsley, basil, or mint for a different but still fresh flavor.

Can I use frozen mango?
It’ll be softer and slightly wetter, but yes—thaw and pat dry before using.

Is this salad spicy?
Not unless you add jalapeño or chili flakes—it’s totally mild by default.

Conclusion

This Avocado Mango Salad is sweet, tangy, creamy, and refreshing—all in one bite. It’s the perfect warm-weather salad, and honestly, it’s hard to stop eating once you start. Whether you’re making it as a side dish for your next cookout or serving it up as a light, wholesome lunch, this salad is a colorful, feel-good win every time.