Avocado Mango Salad

Avocado Mango Salad became one of my favorites after a trip to a tropical farmers market where the ripe mangos were so fragrant I couldn’t resist so I picked up a few along with fresh cucumbers and a handful of cherry tomatoes. That same day I paired them with a creamy avocado from my bag and what I ended up with was the most refreshing and colorful salad I’d ever made on the fly.

Since then this has been my sunny-day staple because it’s juicy bright and full of flavor so whether I’m serving it as a side for grilled fish or just enjoying it on its own it always feels like a little taste of vacation in a bowl.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Mango – Sweet and juicy it adds tropical brightness and natural sweetness.
• Avocado – Creamy and soft it balances the crisp textures with richness.
• Cucumber – Refreshing and crunchy it adds a cool bite to the salad.
• Cherry tomatoes – Bursting with flavor and color they add acidity and brightness.
• Cilantro – Fresh and herby it ties everything together with a vibrant finish.
• Lime juice – Zesty and tangy it keeps the flavors sharp and the avocado fresh.
• Olive oil – Adds a silky finish and helps the dressing come together.
• Salt and pepper – To bring out all the natural flavors.

Tools You’ll Need

• Cutting board – For chopping all the fresh produce safely.
• Sharp knife – Helps get clean cuts especially for the mango and avocado.
• Mixing bowl – Where I toss everything together to blend the flavors.
• Citrus juicer – Makes squeezing limes easier and keeps seeds out.
• Spoon – Perfect for scooping out avocado and gently mixing the salad.

Instructions

Step 1:

I start by peeling and dicing the mango into bite-sized cubes then I set them aside while I prepare the rest.

Step 2:

Next I slice the cucumber and halve the cherry tomatoes so they’re ready to toss in.

Step 3:

I cut the avocado in half remove the pit and dice it into chunks trying to keep the pieces a little bigger so they hold their shape.

Step 4:

I add everything into a large bowl including some freshly chopped cilantro for that signature fresh flavor.

Step 5:

Then I squeeze in fresh lime juice drizzle with a little olive oil and season with salt and pepper.

Step 6:

I use a spoon to gently mix everything together so the avocado doesn’t get mushy and the flavors stay fresh and clean.

Tips

If you want more heat I suggest tossing in a few slices of fresh jalapeño. I’ve also used mint instead of cilantro when I’m in the mood for something a little different and it works beautifully. To make it more filling I sometimes add grilled shrimp or quinoa. Just make sure to serve it right after mixing to keep the avocado vibrant.

Ways to Serve

This Avocado Mango Salad pairs beautifully with grilled meats seafood or spicy tacos. I love serving it as a colorful side dish at brunches or cookouts. It also makes a great light lunch on its own or over a bed of greens for even more crunch and color.

Frequently Asked Questions

Can I make Avocado Mango Salad ahead of time?

You can prep the ingredients in advance but I always add the avocado and lime juice just before serving to keep it fresh.

What kind of mango is best for Avocado Mango Salad?

I use Ataulfo or Kent mangos because they’re sweet and have fewer fibers but any ripe mango works.

Can I add protein to Avocado Mango Salad?

Absolutely! Grilled shrimp, chicken, or even chickpeas are great additions.

How long does Avocado Mango Salad last in the fridge?

It’s best eaten fresh but you can refrigerate it for up to one day if needed.

See You in the Kitchen

I hope you try this Avocado Mango Salad soon! It’s such a cheerful dish and one that always brings a splash of sunshine to the table. I’d love to hear how you served it or if you gave it your own twist so feel free to share your version with me or save it for your next cookout or quick lunch.

Happy Cooking!

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