If there is one salad you must make this summer season, then let it be this Mango Avocado Salad. This delightful dish combines the sweetness of ripe mangoes, the creaminess of avocados, the freshness of herbs and the zest of lime. Perfect as a light lunch, a side dish, or even a picnic favorite, this salad is sure to be a hit.
During peak summer months, I make salads a lot, but I rarely take time to carefully record the measurements or take a few decent photos to share here.
And this year, I am putting an effort to change that and add few of our favorite summer salad. We like to pair salad with some grilled meat or seafood.
Try this easy summer meal Salmon with watermelon salad
Why You’ll Love This Mango Avocado Salad
- Ready in under 15 minutes
- Fresh and healthy summer salad
- No cooking required
- Perfect balance of sweet, creamy, crunchy, and tangy
- Easy side dish for BBQs and picnics
- Naturally vegan and gluten-free
- Great with grilled seafood or tacos
This mango cucumber avocado salad is especially perfect during mango season when ripe sweet mangoes are at their peak.
It’s naturally:
- vegan
- gluten-free
- dairy-free
- no-cook
- perfect for warm weather meals
Ingredients you need for mango avocado salad
Ripe sweet mango - I used Mexican Ataulfo mangoes, but you can use which ever variety you like.
Avocado - Choose ripe, firm avocados that are not too soft. You don't want it to get mushy as you toss the salad.
Cucumber - Use small cucumbers for salad, as these will not have too many seeds. If you have to use the big size cucumbers, then just discard the seeds and then slice the cucumber. Too much seed will make the salad very watery.
Onion - Red onion is not a mandate, and I know people who don't like the taste of raw red onion. So if you are the same, then you can discard it. I do like the pungent bite it adds to the salad.
Tomato - Just like tomatoes, I would prefer to use cherry tomatoes but if you have to use the big size tomatoes, then do discard the seeds.
Herbs - Fresh dill and fresh cilantro leaves adds a lovely refreshing flavor to the salad along with the color. If you don't like the taste of cilantro, you can use parsley too.
Lime Juice - There is no separate dressing made for this salad, although you can. But to keep it very simple, just add fresh lime juice or lemon juice. Lemon juice will not only balance the taste but also will help to keep the avocados green.
Extra virgin Olive Oil - A tiny drizzle of EVOO (extra virgin olive oil) at the end helps to bring the salad together with a glossy shine and adds a refreshing fruity note.
Apart from these, you also need salt and pepper to season the salad.
Steps to prepare
1- In a serving bowl, add the chopped cherry tomatoes, cucumber and very thinly sliced red onion.
2- To the bowl, now add very finely chopped dill leaves and cilantro leaves. Also sprinkle salt and lemon juice. Mix and keep aside for 15 minutes.
3- Just before serving, add diced avocado and diced mango. Add a bit more salt, freshly cracked pepper, and drizzle a little bit of extra virgin olive oil.
4- Toss everything and serve!
Can you make the salad in advance?
Making the Mango Avocado Salad in advance can be a bit tricky due to the delicate nature of the ingredients. You can make a few hours in advance and add mango along with avocado 15 minutes before serving.
Best Mangoes for Salad
The best mangoes for this salad are sweet, ripe, and slightly firm.
Great varieties include:
- Ataulfo mango
- Honey mango
- Kent mango
- Tommy Atkins mango
Avoid overly soft mangoes since they can become mushy when tossed with avocado.
Tips for the Best Mango Avocado Salad
Use perfectly ripe avocado - A ripe avocado should feel slightly soft when gently pressed.
Add avocado last - This helps keep the avocado pieces intact.
Chill before serving - Letting the salad sit for 10 minutes in the refrigerator helps the flavors blend beautifully.
Use fresh lime juice - Fresh citrus makes a huge difference in flavor.
Delicious Variations
This healthy avocado salad is very versatile. Here are some easy ways to customize it.
Add Protein
- grilled shrimp
- grilled salmon
- rotisserie chicken
- tofu
- black beans
Make it Spicy
Add:
- jalapeño
- serrano pepper
- Tajín seasoning
- chili oil
Add Crunch
Try:
- toasted pepitas
- roasted peanuts
- tortilla strips
Add Cheese
Crumbled feta or cotija cheese works beautifully.
How to Store Mango Avocado Salad
This salad is best enjoyed fresh.
However, leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
To reduce avocado browning:
- add extra lime juice
- press plastic wrap directly against the salad surface
If making ahead, add the avocado just before serving.
Got extra avocado ? Try these
How to serve this salad
I always like to serve salad with some protein on the side. You can definitely enjoy this even as a snack but with a protein on the side, it turns into a very healthy meal.
Serve with pan fried salmon, or with panko crusted salmon. It will be great with Tawa chicken Taco or even on Chicken Tostadas
This time I paired the salad with miso glazed air fried Salmon.
Mango Avocado Salad
Ingredients
- 2 Mangoes
- 1 Avocado
- 2 Small cucumbers
- 10 Cherry tomatoes
- ½ Small onion
- 4 Sprigs of cilantro leaves
- 2 Sprigs of dill leaves
- Juice of 1 lime
- Salt to taste
Instructions
- Thinly slice the onion, slice the cucumber into bite size and half the cherry tomatoes. Place everything in a bowl.
- Finely chop the cilantro leaves and add it to the bowl. Sprinkle a little salt and squeeze lime juice. Toss it around and keep is aside for 15 minutes.
- Just before serving, add the diced mango and avocados. Drizzle extra virgin olive oil and a bit more salt, pepper.
- Enjoy the salad freshly prepared.
