Description
A refreshing and vibrant Avocado Mango Salad featuring ripe avocados and mangoes combined with crisp cucumber, red onion, and fresh cilantro, dressed in a light lime and olive oil dressing. Perfect as a light lunch or a side dish, this no-cook salad is easy to prepare and bursting with tropical flavors.
Ingredients
Scale
Salad Ingredients
- 2 ripe avocados, diced
- 1 large ripe mango, diced
- 1/2 red onion, finely diced
- 1/2 cucumber, diced
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or agave syrup (optional)
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Dice the avocados and mango, finely chop the cucumber, red onion, and fresh cilantro to create the base of the salad.
- Make the dressing: In a small bowl, whisk together the olive oil, fresh lime juice, honey or agave syrup if using, and season with salt and pepper to taste to create a balanced, tangy dressing.
- Combine: In a large mixing bowl, gently toss the diced avocados, mangoes, cucumber, red onion, and chopped cilantro together to blend the fresh ingredients evenly.
- Dress the salad: Pour the prepared dressing over the salad mixture and toss gently to coat the ingredients well without mashing the avocado.
- Serve or chill: Serve the salad immediately for a fresh taste or chill it in the refrigerator for about 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- For best results, use ripe but firm avocados and mangoes to avoid a mushy texture.
- Adjust seasoning after tossing the salad as the avocado and mango may mellow the flavors.
- This salad is best enjoyed fresh but can be stored refrigerated for up to 1 day.
- Honey or agave syrup is optional and can be omitted for a more tart dressing.
- Serve as a light lunch or a colorful side dish with grilled meats or seafood.
