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Mango Avocado Salad

A refreshing and vibrant Mango Avocado Salad that combines the sweetness of mango, the creaminess of avocado, and a zesty lime dressing, perfect for summer barbecues or as a light meal.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Fusion, Healthy
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 ripe mangoes, diced
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • to taste Fresh cilantro
  • Juice of 2 limes For a tangy twist, substitute with lemon
  • to taste Salt and pepper
  • 1/2 jalapeño, finely chopped (optional) For heat
Optional Additions
  • to taste Toasted seeds (like sunflower or pumpkin) For added crunch and nutrition

Method
 

Preparation
  1. Wash all fresh produce. Dice the mangoes and avocados into bite-sized pieces, and halve the cherry tomatoes.
  2. Tip: Use a serrated knife for cleaner cuts on soft fruits like mango and avocado.
Make the Dressing
  1. In a small bowl, whisk together lime juice, salt, and pepper. If you’re adding jalapeño, mix it in now.
  2. Trick: For a creamier dressing, combine a spoonful of Greek yogurt into the mix!
Combine Salad
  1. In a large bowl, gently toss the diced mango, avocado, cherry tomatoes, red onion, and cilantro.
  2. Note: Take care not to mash the avocado; you want it to remain chunky.
Serve
  1. Drizzle the lime dressing over the salad right before serving to prevent it from getting soggy.
  2. Engagement Tip: Serve it over quinoa or enjoy it with grilled chicken for extra protein.

Notes

This salad is best enjoyed fresh but can be prepared ahead of time. Refrigerate leftovers in an airtight container; consume within 24 hours for optimal freshness. Consider pre-cut ingredients for time-saving.