Why You’ll Love This Recipe
This salad brings together some of the best ingredients summer has to offer—ripe avocados, sweet mango, crunchy red bell pepper, and zesty lime juice. It’s light, healthy, and super refreshing, with the creamy texture of the avocado balancing out the sweetness of the mango. The fresh cilantro adds a burst of herbaceous flavor, while the red onion gives it a little kick. Whether you’re hosting a barbecue, picnic, or just craving a fresh side dish, this salad will become a go-to favorite.
Ingredients
-
2 ripe avocados, diced
-
1 ripe mango, diced
-
1 small red onion, thinly sliced
-
1 red bell pepper, diced
-
1 lime, juiced
-
2 tablespoons olive oil
-
Salt and pepper to taste
-
Fresh cilantro for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
In a large bowl, combine the diced avocado, mango, red onion, and red bell pepper.
-
Drizzle with lime juice and olive oil.
-
Season with salt and pepper to taste.
-
Toss gently to combine, being careful not to mash the avocado.
-
Garnish with fresh cilantro before serving.
Servings and Timing
This recipe serves 4-6 people, depending on portion size. It takes about 10 minutes to prepare, making it a quick and easy dish to whip up when you’re in a hurry.
Variations
-
Add Protein: You can add grilled chicken, shrimp, or tofu to turn this salad into a more filling meal.
-
Spicy Twist: For a little heat, toss in some diced jalapeño or a sprinkle of chili flakes.
-
Tropical Twist: Try adding some pineapple or papaya for even more tropical sweetness.
-
Swap the Dressing: If you prefer a creamier dressing, mix in a tablespoon of Greek yogurt or sour cream.
Storage/Reheating
This salad is best enjoyed fresh, as the avocado can brown quickly. However, if you have leftovers, store them in an airtight container in the fridge for up to 1 day. To prevent the avocado from browning too quickly, you can drizzle some extra lime juice over the salad before storing it. Avoid reheating, as the salad is meant to be served cold.
FAQs
1. Can I make this salad in advance?
It’s best served fresh, but if you need to make it ahead of time, prepare the ingredients and store them separately. Assemble the salad just before serving to ensure the avocado stays fresh.
2. What other fruits can I add to this salad?
You can experiment with fruits like pineapple, strawberries, or kiwi to add a sweet and tangy twist.
3. Can I use frozen mango instead of fresh?
Yes, frozen mango can be used, but make sure to thaw it before adding it to the salad.
4. How can I make this salad spicier?
To add some spice, try adding finely chopped jalapeño or a pinch of chili powder.
5. Can I use a different type of oil?
If you don’t have olive oil, you can substitute it with avocado oil or another neutral oil.
6. What can I serve this salad with?
This salad pairs well with grilled meats, seafood, or as a side dish with tacos or quesadillas.
7. Can I make this salad without cilantro?
Yes, you can skip the cilantro or replace it with parsley or basil for a different flavor profile.
8. How do I prevent the avocado from browning?
Lime juice helps prevent browning, but it’s best to serve the salad as soon as possible. If you need to store leftovers, squeeze more lime juice over the avocado before storing.
9. Can I use red onion instead of green onion?
Yes, red onion adds a nice color and crunch to the salad. You can use it in place of green onion if preferred.
10. Can I make this salad without oil?
If you prefer a lighter version, you can skip the olive oil and just use the lime juice to dress the salad.
Conclusion
This Avocado and Mango Salad is a refreshing, flavorful dish that’s perfect for any occasion. With its tropical flair and fresh ingredients, it’s sure to be a hit at your next gathering. Whether you’re enjoying it as a side dish or adding protein to make it a full meal, this salad is versatile and easy to prepare.
Print
Avocado and Mango Salad
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins
- Yield: 4-6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Tropical / Fusion
- Diet: Vegan
Description
A refreshing and vibrant salad made with creamy avocado, sweet mango, crunchy red bell pepper, and zesty lime juice, perfect as a side dish or appetizer with tropical flair.
Ingredients
2 ripe avocados, diced
1 ripe mango, diced
1 small red onion, thinly sliced
1 red bell pepper, diced
1 lime, juiced
2 tablespoons olive oil
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
- In a large bowl, combine the diced avocado, mango, red onion, and red bell pepper.
- Drizzle with lime juice and olive oil.
- Season with salt and pepper to taste.
- Toss gently to combine, being careful not to mash the avocado.
- Garnish with fresh cilantro before serving.
Notes
Best served fresh to prevent avocado from browning.
For a spicy twist, add jalapeño or chili flakes.
Add grilled chicken, shrimp, or tofu for extra protein.
Can store in an airtight container in the fridge for up to 1 day with extra lime juice.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
