There’s something undeniably special about the kind of dish that makes you feel like you’re on vacation—even if you’re just sitting at your kitchen table. This Avocado Mango Salad is that kind of dish. Every bite is a burst of sunshine: creamy avocado, sweet juicy mango, crisp cucumber, and zippy red onion, all brought together with a bright and tangy lime dressing that wakes up your taste buds in the best way.

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This salad reminds me of lazy summer afternoons by the beach when fresh fruit was always within arm’s reach and light meals ruled the day. But even when it’s chilly outside, this salad brings warmth and brightness into your home. It’s perfect for potlucks, weekday lunches, or as a refreshing side dish at a cookout. It’s simple, colorful, and packed with nutrients—honestly, it just makes you feel good.

And the best part? It comes together in minutes. No fancy equipment or complicated steps. Just fresh ingredients, a sharp knife, and a little bit of love.

Why You’ll Love This Recipe:

Super fresh and flavorful: Every ingredient adds its own texture and taste—creamy, crunchy, juicy, and tangy.
Quick and easy: No cooking required. Just chop, mix, and enjoy.
Healthy and nourishing: Loaded with healthy fats, fiber, and vitamins.
Versatile: Enjoy it as a light lunch, a side dish, or even spooned over grilled chicken or fish.
Crowd-pleaser: Vibrant, colorful, and always a hit at gatherings.

INGREDIENTS YOU’LL NEED:

2 ripe avocados, diced
1 ripe mango, diced
1 cup cucumber, diced
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
Juice of 2 limes
1 tablespoon olive oil
Salt and pepper to taste

HOW TO MAKE AVOCADO MANGO SALAD:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Start with the produce.
Pick ripe, but firm avocados and mangoes. The avocados should give just a little when gently pressed—not too soft. Mangoes should be fragrant and slightly soft to the touch. Peel and dice them into small, bite-sized chunks. Place them in a large mixing bowl.

Step 2: Add crunch and zip.
Dice the cucumber into small cubes for a refreshing crunch. Then, finely chop the red onion—just enough to add a little kick without overpowering the dish. Toss both into the bowl with your avocado and mango.

Step 3: Sprinkle in freshness.
Chop up some fresh cilantro and add it to the bowl. If you’re not a cilantro fan, feel free to swap it out for parsley or mint. It’s all about what makes your taste buds happy.

Step 4: Make the dressing.
In a small bowl or jar, whisk together the fresh lime juice and olive oil. Season with salt and pepper to taste. This dressing is simple, but it ties everything together with its citrusy brightness.

Step 5: Gently mix it all.
Pour the dressing over the salad ingredients. Using a soft spatula or spoon, gently toss everything together until well coated. Be careful not to mash the avocado—treat it with care.

Step 6: Taste and adjust.
Give it a taste and adjust salt, pepper, or lime juice as needed. Sometimes I’ll squeeze in a bit more lime if I’m craving that extra zing.

Step 7: Chill (optional) and serve.
You can serve the salad right away, or chill it in the fridge for about 15 minutes to let the flavors meld. It’s delicious either way.

HELPFUL TIPS:

Ripe but firm avocados and mangoes make all the difference. Overripe fruit can get mushy fast.
Dice everything evenly so each bite gets a little bit of everything.
Don’t skip the lime juice. It not only adds flavor but helps prevent the avocado from browning too quickly.
Want more texture? Add chopped nuts like cashews or sunflower seeds just before serving.
Make it a meal: Add grilled shrimp, chicken, or chickpeas for a heartier version.

DETAILS:

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: Serves 4
Category: Salad
Method: No-Cook
Cuisine: Fusion / Tropical
Diet: Vegetarian, Gluten-Free

NOTES:

This salad is best enjoyed fresh, but it can be prepped in advance if you keep the avocado separate and toss everything together right before serving. You can also add in extras like cherry tomatoes, jalapeños, or even roasted corn for a fun twist.

NUTRITIONAL INFORMATION:

Estimated per serving (1 of 4):
Calories: 230
Fat: 17g
Carbohydrates: 18g
Fiber: 7g
Sugar: 10g
Protein: 2g

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Yes! Just chop everything except the avocado, and mix it all together. Store the avocado separately and toss it in right before serving to keep it fresh.

Can I use frozen mango?
You can, but make sure it’s fully thawed and drained. Fresh mango has the best texture for this salad, though.

What if I don’t like cilantro?
No worries—swap it for parsley, mint, or even a touch of fresh basil for a different flavor profile.

Is this salad vegan?
Absolutely! It’s naturally vegan and gluten-free.

STORAGE INSTRUCTIONS:

Store leftovers in an airtight container in the fridge for up to 1 day. The avocado may brown slightly, but a little extra lime juice can help slow that down. This salad is best enjoyed fresh, but it still tastes great the next day if you’re okay with a softer texture.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other fresh and colorful bites:

Shrimp and Avocado Bowls with Mango Salsa & Lime Chili Sauce
Creamy Caprese Pasta Salad
Honeycrisp Apple Broccoli Salad

CONCLUSION

There’s just something joyful about a salad like this—simple, colorful, and full of flavor. Whether you’re sharing it at a summer gathering or enjoying it solo as a feel-good lunch, this Avocado Mango Salad with Zesty Lime Dressing always hits the spot. It’s sunshine in a bowl, and once you’ve tried it, you’ll find yourself coming back to it again and again.