Fresh Avocado Mango Salad

This vibrant avocado mango salad combines luscious tropical fruits with crisp vegetables for a refreshing dish that works as a side or light meal. The creamy avocado pairs perfectly with sweet mango while cucumber adds crunch and red onion brings a pleasant bite.

I first created this salad for a beach picnic last summer and it was such a hit that it's now my goto contribution for potlucks and barbecues. The colors alone make everyone eager to try it.

Ingredients

• Ripe avocados: Choose ones that yield slightly to gentle pressure for perfect creaminess
• Ripe mango: Look for a sweet aroma and slight give when pressed
• Red onion: Adds a pleasant pungent bite that balances the sweet components
• Cucumber: Provides refreshing crunch and helps dilute the richness
• Fresh cilantro: Brings bright herbal notes that elevate the tropical flavors
• Olive oil: Use a good quality extra virgin for best flavor
• Fresh lime juice: Essential for brightness and prevents avocado browning
• Honey: Optional but helps balance the acidity with natural sweetness
• Salt and pepper: Enhances all flavors and brings the salad together

Step-by-Step Instructions

Prepare the fruits and vegetables:

Carefully dice the avocados and mango into halfInch cubes for the perfect balance in each bite. Cut the cucumber into similar sized pieces and finely dice the red onion to distribute its flavor without overwhelming. Chop the cilantro leaves just before adding to maintain freshness and aroma.

Create the dressing:

Whisk the olive oil and lime juice together until emulsified and slightly thickened. Add honey if using and season generously with salt and freshly ground black pepper. Taste and adjust seasoning remember the dressing needs to flavor all those unseasoned vegetables.

Assemble with care:

Combine all prepared ingredients in a large bowl with ample space for gentle tossing. Start with the firmer ingredients cucumber onion and mango before adding delicate avocado and cilantro. This prevents the avocado from becoming mashed during mixing.

Dress immediately before serving:

Pour the prepared dressing over the salad ingredients and use two large spoons to gently fold everything together until evenly coated. Work carefully to maintain the integrity of the avocado pieces while ensuring even distribution of flavors.

Final presentation:

Transfer to a serving bowl and garnish with additional cilantro leaves or lime zest if desired. The salad looks most appealing when served immediately while colors are vibrant and textures are fresh.

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The mango is truly the star of this dish for me. My grandmother grew mangoes in her backyard in Florida and taught me how to select the perfect ones by smell rather than color. That sweet tropical aroma instantly transports me to childhood summers whenever I prepare this salad.

Make Ahead Tips

While this salad is best enjoyed fresh you can prepare components ahead of time. Dice cucumber and onion up to a day ahead and store covered in the refrigerator. Mix the dressing and keep it separate. Add the avocado and mango just before serving to prevent browning and maintain optimal texture. If you must prepare entirely in advance brush the diced avocado with extra lime juice to delay oxidation.

Serving Suggestions

This tropical salad pairs beautifully with grilled fish especially salmon or mahi mahi. It also complements spicy dishes like jerk chicken or blackened shrimp by providing cooling contrast. For a complete plant based meal serve alongside black beans and rice or stuff into warm pita pockets with hummus. A chilled glass of Sauvignon Blanc or sparkling water with lime makes the perfect beverage companion.

Seasonal Variations

Adapt this versatile salad throughout the year by making thoughtful substitutions. In winter when mangoes might not be at their peak substitute persimmons or citrus segments. During berry season add a handful of blueberries or strawberries for additional color and flavor. In fall try adding pomegranate seeds for a festive touch. The base of avocado cucumber and zingy dressing works wonderfully with many fruit combinations.

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This salad will bring sunshine to any meal and is sure to be a showstopper at your next gathering.

Frequently Asked Questions

→ How long does this avocado mango salad stay fresh?

This salad is best enjoyed immediately after preparation. If needed, you can store it in an airtight container in the refrigerator for up to 24 hours, though the avocados may begin to brown slightly. Adding extra lime juice before storing can help delay browning.

→ Can I prepare any components ahead of time?

Yes! You can prepare the dressing and chop the cucumber, red onion, and cilantro up to a day in advance. However, it's best to cut the avocado and mango just before serving to maintain their freshness and prevent browning.

→ What protein would pair well with this salad?

This salad pairs beautifully with grilled shrimp, chicken, or fish. For vegetarian options, consider adding black beans, chickpeas, or crumbled feta cheese for additional protein.

→ Is there a substitute for cilantro?

If you don't enjoy cilantro, you can substitute with fresh mint, basil, or flat-leaf parsley. Each will give the salad a different flavor profile but will work well with the mango and avocado.

→ How can I tell if my avocados and mangoes are properly ripe?

Ripe avocados yield slightly to gentle pressure but shouldn't feel mushy. Ripe mangoes will give off a sweet aroma at the stem end and feel slightly soft when gently squeezed. Both fruits should feel heavy for their size.

→ Can I make this salad vegan?

This salad is already vegan if you use agave syrup instead of honey in the dressing. All other ingredients are plant-based.