Mango Avocado Salad

Mango Avocado Salad: Fresh mangos, creamy avocados, and crunchy veggies come together in a refreshing summer salad. Try it tonight and taste the tropical twist! Make it now!

Sweet and savory, creamy and fresh – this Mango Avocado Salad is the perfect harmony of flavors and textures! Ripe mangos and avocados come together in a colorful medley, infused with the brightness of lime juice and the subtlety of fresh cilantro, creating a refreshing and healthy salad perfect for warm weather gatherings.

Ready Time

30 mins

Yields

9 servings

Ingredients

  • Ripe mangos 3
  • Avocados 3
  • Red onion 1
  • Red bell pepper 1
  • Fresh cilantro 1/2 cup
  • Lime juice 3 tablespoons
  • Salt 1/2 teaspoon
  • Pepper 1/4 teaspoon

Instructions

Cut the 3 ripe mangos into 1-inch chunks and place them in a large bowl.

Next, cut the 3 avocados in half, remove the pit, and dice them into 1-inch pieces.

Add them to the bowl with the mango.

Thinly slice the 1 red onion and add it to the bowl as well.

Dice the 1 red bell pepper into 1-inch pieces and add it to the bowl.

Chop the 1/2 cup of fresh cilantro leaves and sprinkle them over the top of the salad.

In a small bowl, whisk together 3 tablespoons of lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.

Pour the lime juice dressing over the salad and toss gently to combine.

Gently toss the salad until all the ingredients are well coated with the dressing.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Serve the Mango Avocado Salad chilled, garnished with additional fresh cilantro leaves if desired.

Notes

Make sure to use ripe mangos for the best flavor and texture. If the mangos are not ripe, the salad won’t be as sweet and delicious.

Don’t over mix the salad when combining the ingredients, or the avocado will become mushy.

To prevent the avocado from browning, sprinkle some lime juice over it immediately after dicing. You can adjust the amount of lime juice, salt, and pepper to taste.

For a spicy kick, add a diced jalapeño pepper to the salad.

This salad is perfect for outdoor gatherings, potlucks, or a light lunch. You can make the salad up to a day in advance, but it’s best consumed within 24 hours for optimal flavor and freshness.

Feel free to customize the salad with other ingredients, such as grilled chicken or chopped pecans, to make it your own.

Nutrional Value

  • Calories: 244
  • Total Fat: 17g
  • Saturated Fat: 3.5g
  • Cholesterol: 0mg
  • Sodium: 104mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 7g
  • Sugars: 18g
  • Protein: 3g
  • Vitamin A: 15% of the Daily Value (DV)
  • Vitamin C: 70% of the DV
  • Calcium: 2% of the DV
  • Iron: 8% of the DV
Mango Avocado Salad
Mango Avocado Salad

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