This Mango Avocado Salad is a fresh, healthy & easy salad that doesn’t need any separate dressing. It is quick to make and packed with nutrition, requiring only 5 minutes of your time.
It is a naturally vegan, gluten-free salad that is perfect as a light lunch, a healthy side dish, or a refreshing appetizer for summer BBQs. Plus, it requires no heavy dressing—just fresh ingredients and simple seasoning!
Balancing sweet and savory elements in your dishes adds complexity and intrigue.
Table of contents
Great for summer and beyond, it’s sure to become a favorite in your recipe collection!
About Mango Avocado Salad
This colorful mango avocado salad is juicy, creamy, crunchy, and bursting with beautiful flavor from ripe mangoes, creamy avocados, fresh veggies, and a zesty lime kick.
This amazing salad combines the sweetness of ripe mango with creamy avocados, sharp red onions, crisp cucumbers, crunchy bell peppers, and a subtle spicy kick from fresh chili, ground black pepper, and red pepper flakes. The fresh lime juice adds a natural tang that brightens up every bite, and olive oil brings a smooth richness without overpowering the freshness of this salad.
It has an ideal balance of textures and flavors. Plus, it is an easy-to-make salad in just minutes and requires no dressing or complicated cooking steps.
It is also easy to customize and very versatile. You can enjoy it fresh as a light lunch, a side dish for your BBQ, or a healthy appetizer. You can also serve it as a part of a salad bar along with other fruit-based salads like Thai mango salad, apple salad, strawberry salad, orange salad, and peach salad, and kiwi salad.
Basically, this fresh, easy mango avocado salad with no dressing is a must-try recipe for anyone looking to enjoy a nutritious, delicious, and fuss-free salad that celebrates natural flavors.
Why You’ll Love the Recipe
This Mango Avocado Salad with no dressing
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is refreshing and light
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is ideal for hot summer days
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is naturally vegan, gluten-free, & dairy-free
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is packed with heart-healthy fats
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is loaded with vitamins from avocado & mango
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is quick and easy to make
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uses minimal ingredients
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is made without dressing
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keeps it healthy and light
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is perfect as a quick lunch, side salad
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also makes a lovely BBQ appetizer
Ingredients
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Avocados: It adds creamy texture and healthy fats, and a lovely contrast to this easy salad.
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Mango: I added juicy ripe mango for sweetness, fruity touch, and vibrant color.
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Red bell pepper: It gives crunch, sweetness, and a lovely color.
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Cucumber: Adds a refreshing and hydrating crunch.
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Red onion: It is added for sharp flavor and color contrast.
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Red chili (optional): It adds mild heat to this salad. You can remove the seeds for less spice.
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Cilantro: A handful of fresh cilantro adds fresh, citrusy aroma and refreshing color.
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Olive oil: Extra virgin olive oil adds smooth richness and a little fat.
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Lime: Added for natural acidity and to brighten overall salad flavors.
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Salt: I added rock salt to enhance all ingredients. You can use any other salt of your choice.
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Seasoning: I have used red pepper flakes for gentle spice, and ground black pepper for subtle heat and depth. You can use any other seasonings of your choice.
How to Make Mango Avocado Salad (No Dressing)
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Prepare the veggies: Simply peel and chop mango, chop avocados, dice red bell peppers and cucumber, slice onions, slice red chili, and chop cilantro.
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Mix the salad: In a large bowl, add mango cubes, avocado, onion, bell pepper, cucumber, chili, and cilantro.
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Season and dress: Sprinkle rock salt, red pepper flakes, and black pepper. Drizzle with olive oil and freshly squeezed lime juice.
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Toss gently: Use a large spoon or spatula to toss the salad carefully without mashing the avocado. Your delicious mango and avocado salad is ready. Enjoy it immediately or chilled with Corn Chilli Cheese Toast.
Variations
Tomato addition
For a variation, you can add cherry tomatoes to this salad for extra color and tang.
Other Herbs
I used cilantro only. You can swap cilantro with fresh mint, fresh basil, or fresh parsley for a different herbal note.
Nuts & seeds
You can add a handful of toasted nuts like cashews, almonds, or pistachios for crunch and protein. You can also add seeds like pumpkin seeds, chia seeds, or sunflower seeds for a variation.
Protein-rich
For protein, you can add cooked quinoa, grilled paneer, chickpeas, or chicken to turn it into a filling meal.
Serving Suggestions
Just like any other salad, you can serve this mango avocado salad fresh as a light lunch, a side dish for your garlic bread, grilled cheese, grilled meats, or fish.
You can also serve it as a vibrant appetizer for summer gatherings and BBQs. This easy salad pairs beautifully with spicy dishes, and it can also be enjoyed on its own for a quick, healthy snack.
You can also use it as a dip for your almond flour crackers or carrot cheese chips.
Storage Suggestion
This avocado mango salad is best eaten immediately for maximum freshness and flavor. If you need to store leftovers, cover and refrigerate this salad for up to 4 hours. Just make sure to add the avocado just before serving to avoid browning.
Tips & Tricks to make the best Mango Avocado Salad
1. Mangoes: Always use ripe mangoes for the best flavours and taste.
2. Avocado: Use ripe avocados for nutrients, delicious flavor, and creamy texture.
3. Onions: For a milder taste, soak the onion slices in cold water for 10 minutes and drain. Soaking onions in cold water reduces their sharpness and adds crunch.
4. Lime: For the brightest flavor, use fresh lime juice instead of bottled ones. You can also use lemon juice. A bit of lime zest can also be added for a zesty punch.
5. Make ahead: If making it ahead of time, then add the avocados just before serving to avoid browning.
6. Mixing: Handle the avocado gently when mixing to avoid turning it into mush. This way the avocados hold their shape and taste so good with the mango.
Mango Avocado Salad (Step-by-step photo instructions)
Prepare the veggies
- Slice the mango from all four sides, make criss-cross cuts on the flesh. Cut the avocados in half, remove the pits, and scoop out the flesh. Dice into cubes similar in size to the mango and set aside.
- Thinly slice the red onion into half-moons. Dice ½ cucumber and ½ red bell pepper into small pieces. Slice the lime and set it aside. Slice the red chili (remove the seeds for less heat), and roughly chop a handful of fresh cilantro leaves.
Assemble Mango Avocado Salad
- In a large mixing bowl, scoop out the mango. Add the avocado, bell pepper, cucumber, sliced onion, chopped chili, and cilantro. Sprinkle in ¼ teaspoon red pepper flakes, ¼ teaspoon ground black pepper, and rock salt to taste.
- Drizzle with 2 tablespoons of olive oil and squeeze the juice of ½ lime into the bowl. Using a large spoon or spatula, gently toss the salad until everything is evenly combined, being careful not to mash the avocado. Garnish with more chopped cilantro if desired, and serve immediately as a light lunch, side salad, or refreshing summer appetizer.
Recipe Card
Mango Avocado Salad [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 7 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Salads | International | 3 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 184 calories | 1 |
INGREDIENTS
For Mango Avocado Salad
- 3 ripe avocados
- 1 large mango
- ½ red bell pepper
- ½ cucumber
- 1 red onion
- 1 red chili
- ½ lime
- A handful of fresh cilantro
- 2 tablespoons olive oil
- Rock salt, to taste
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground black pepper
INSTRUCTIONS:
Prepare the veggies
- Slice the mango from all four sides, make criss-cross cuts on the flesh. Cut the avocados in half, remove the pits, and scoop out the flesh. Dice into cubes similar in size to the mango and set aside.
- Thinly slice the red onion into half-moons. Dice ½ cucumber and ½ red bell pepper into small pieces. Slice the lime and set it aside. Slice the red chili (remove the seeds for less heat), and roughly chop a handful of fresh cilantro leaves.
Assemble Mango Avocado Salad
- In a large mixing bowl, scoop out the mango. Add the avocado, bell pepper, cucumber, sliced onion, chopped chili, and cilantro. Sprinkle in ¼ teaspoon red pepper flakes, ¼ teaspoon ground black pepper, and rock salt to taste.
- Drizzle with 2 tablespoons of olive oil and squeeze the juice of ½ lime into the bowl. Using a large spoon or spatula, gently toss the salad until everything is evenly combined, being careful not to mash the avocado. Garnish with more chopped cilantro if desired, and serve immediately as a light lunch, side salad, or refreshing summer appetizer.
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NOTES:
- Use ripe avocados for nutrients, delicious flavor, and creamy texture.
- For a milder taste, soak the onion slices in cold water for 10 minutes and drain. Soaking onions in cold water reduces their sharpness and adds crunch.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/mango-avocado-salad/
