Description
A refreshing and vibrant Mango Avocado Salad combining sweet mangoes, creamy avocados, crunchy red pepper, and a tangy lime dressing with a hint of spice from Fresno chili. Perfect as a light lunch or a colorful side dish, this salad is quick to prepare and bursting with fresh flavors.
Ingredients
Scale
Dressing
- Juice of 1 lime
- 1 tsp honey or maple syrup
- 1 garlic clove, minced
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Salad
- 3 mangoes, diced into 1/2-inch cubes
- 2 avocados, diced
- 1 red pepper, diced
- 1/4 cup roughly chopped red onions
- 1 Fresno chili, minced
- 1/4 cup chopped cilantro
Instructions
- Prepare the Dressing: In a large bowl, whisk together the lime juice, honey or maple syrup, minced garlic, olive oil, kosher salt, and black pepper until well combined. This creates a tangy and slightly sweet base for the salad.
- Assemble the Salad: Add the diced mangoes, diced avocados, diced red pepper, roughly chopped red onions, minced Fresno chili, and chopped cilantro to the bowl with the dressing.
- Toss and Serve: Gently stir all the ingredients together until everything is evenly coated in the dressing. Serve the salad immediately to enjoy the best flavor and texture.
Notes
- Use ripe but firm mangoes and avocados to maintain texture.
- Adjust the amount of Fresno chili depending on your preferred spice level.
- This salad is best served fresh but can be refrigerated for up to 2 hours.
- For a vegan version, use maple syrup instead of honey.
- Can be served as a side dish or a light, healthy main course.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
