If you are looking to brighten up your meal with a burst of fresh flavors and vibrant colors, the Avocado Mango Salad Recipe is a delightful choice. This salad perfectly balances creamy avocado with the sweet juiciness of mango, all tied together with zesty lime and the subtle kick of red onion and cilantro. It is not only quick and simple to prepare but also celebrates the essence of fresh, wholesome ingredients that dance harmoniously in every bite. Whether as a light lunch or a refreshing side, this Avocado Mango Salad Recipe will quickly become your go-to for easy, satisfying enjoyment.
Ingredients You’ll Need
Gathering the ingredients for this salad is a breeze, and each one plays a vital role in building layers of flavor, texture, and color. Simple, fresh, and wholesome, these components come together to create a salad that is as beautiful as it is delicious.
- 1 avocado, diced: Choose a ripe but firm avocado for creamy texture without mushiness.
- 1 mango, diced: Opt for a ripe mango with sweet aroma to bring juicy sweetness and vibrant color.
- 1 tablespoon olive oil: Adds smooth richness and helps meld the salad ingredients.
- 1 tablespoon lime juice: Brings bright acidity that lifts and balances the flavors perfectly.
- 1/4 cup red onion, thinly sliced: Offers a mild sharpness and a little crunch for contrast.
- 1/4 cup cilantro, chopped: Introduces refreshing herbal notes that complement the sweet and creamy elements.
- 1/4 teaspoon salt: Enhances all the natural flavors in the salad.
- 1/4 teaspoon black pepper: Adds just a hint of warmth and depth.
How to Make Avocado Mango Salad Recipe
Step 1: Prepare the avocado
Start by carefully cutting the avocado in half lengthwise. With a gentle twist, separate the two halves and remove the pit using a spoon or your knife. Scoop out the creamy flesh and place it on a cutting board. This careful prep preserves the beautiful, buttery texture that is key to the salad’s smooth mouthfeel.
Step 2: Dice the avocado
To get the perfect bite-sized pieces, dice the avocado by making vertical and horizontal cuts across the flesh. Aim for uniform cubes so that every forkful delivers that lovely creamy burst combined with other textures. Transfer the diced avocado to a medium bowl to wait for the other ingredients.
Step 3: Dice the mango
Peel your mango with a vegetable peeler or knife, then slice the fruit along each side of the pit. After slicing, dice the mango into small cubes much like the avocado. Adding the mango next introduces bright sweetness and color, giving this salad its stunning tropical personality.
Step 4: Add red onion
Thinly slice the red onion into rings or half-rings, ensuring consistent thickness for the best crunch and balanced pungency. The onion brings a subtle sharpness that cuts through the richness of avocado and sweetness of the mango, creating harmony in every bite.
Step 5: Chop the cilantro
Finely chop the cilantro so that its fresh herbal flavor disperses evenly throughout the salad. This herb adds an indispensable brightness that makes the salad feel lively and fragrant.
Step 6: Combine olive oil and lime juice
In a small bowl, stir together the olive oil and lime juice until fully blended. This simple dressing is what ties all the distinct elements together, providing a silky coating and zesty lift that transforms the salad from good to spectacular.
Step 7: Season and toss
Sprinkle salt and black pepper over the mix, then gently toss all ingredients with a spoon or spatula. Take care to coat each piece evenly with the lime-oil dressing while maintaining the integrity of the avocado cubes. This gentle mixing secures perfect flavor balance without turning it into mush.
Step 8: Final toss and rest
Give the salad one last gentle toss to ensure every bite bursts with flavor harmony. At this stage, you can serve the salad right away or let it rest chilled for a short while, allowing the flavors to mingle and deepen.
How to Serve Avocado Mango Salad Recipe
Garnishes
Sprinkle a few extra cilantro leaves or finely chopped red chili for color and a subtle kick. A small handful of toasted pepitas or crushed nuts can add an unexpected delightful crunch, elevating the texture and visual appeal.
Side Dishes
This salad pairs beautifully with grilled chicken or fish, its freshness and sweetness acting as a perfect foil. It also works wonderfully alongside simple rice dishes or hearty beans, adding a light brightness that balances richer mains.
Creative Ways to Present
Try serving this salad in halved avocado shells for an eye-catching, edible presentation. Alternatively, scoop it onto crispy tostadas or stuff it into fresh pita pockets for a portable, tasty treat that’s bursting with tropical goodness.
Make Ahead and Storage
Storing Leftovers
Because avocado browns quickly, store your leftover salad in an airtight container and press plastic wrap directly onto the surface to minimize air contact. Eat within a day for optimal freshness and to enjoy the vibrant flavors.
Freezing
This Avocado Mango Salad Recipe is best enjoyed fresh and does not freeze well due to the delicate textures of avocado and mango, which can become mushy after thawing.
Reheating
Since this salad is meant to be served cold or at room temperature, reheating is not recommended. Keep it chilled to preserve its bright, fresh qualities.
FAQs
Can I substitute any ingredients in the Avocado Mango Salad Recipe?
Absolutely! You can swap cilantro with fresh mint or basil for a different herbal note, or replace lime juice with lemon juice if you prefer. Just keep the balance of creamy, sweet, tangy, and fresh flavors in mind.
Is this salad suitable for a vegan diet?
Yes, it’s completely vegan! The ingredients are plant-based, making this salad a wonderful light option for anyone following a vegan lifestyle.
How can I prevent the avocado from browning in the Avocado Mango Salad Recipe?
Using lime juice helps slow the browning process, and storing the salad with plastic wrap pressed directly onto the surface also cuts down on oxidation, keeping it fresh longer.
Can I add proteins to make this salad more filling?
Definitely! Grilled shrimp, chicken, or even chickpeas add protein and make this salad a more substantial meal without overpowering the fresh flavors.
What is the best way to serve this salad for a party?
Serve it chilled in a beautiful bowl with garnishes on top, or offer it as a topping bar with crackers, chips, or lettuce wraps so guests can customize their bites. It’s colorful and appealing, sure to be a hit!
Final Thoughts
There is something truly joyful about the freshness and ease of this Avocado Mango Salad Recipe. It’s a dish that feels like sunshine on a plate, perfect for any day when you want to bring a little brightness and happiness to your table. I can’t wait for you to try it and make it a beloved staple in your kitchen just like I have!
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Avocado Mango Salad Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 0m
- Total Time: 0h 10m
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Description
A fresh, vibrant Avocado Mango Salad combining creamy avocado, juicy mango, tangy lime dressing, and a hint of spice from red onion and black pepper. This quick and easy no-cook salad is perfect as a light appetizer or a refreshing side dish.
Ingredients
Salad Ingredients
- 1 avocado, diced
- 1 mango, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
Dressing
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Avocado: Cut the avocado in half lengthwise with a sharp knife. Twist the halves apart and remove the pit using a spoon or knife. Scoop out the flesh with a spoon and place it on a cutting board.
- Dice the Avocado: Make several vertical and horizontal cuts across the avocado flesh to dice it into small cubes. Transfer the diced avocado to a medium-sized mixing bowl.
- Prepare the Mango: Peel the mango using a vegetable peeler or knife. Carefully slice the mango on each side of the pit, then dice into small cubes. Add the diced mango to the bowl with the avocado.
- Slice the Red Onion: Thinly slice the red onion into rings or half-rings, ensuring uniform thickness. Add these slices to the mixing bowl.
- Chop the Cilantro: Finely chop the cilantro so it blends well with the other ingredients. Add the chopped cilantro to the bowl.
- Make the Dressing: In a small bowl or cup, combine the olive oil and lime juice. Stir well to blend the dressing.
- Toss the Salad: Pour the dressing over the avocado, mango, red onion, and cilantro. Sprinkle salt and black pepper on top. Gently toss all ingredients together using a spoon or spatula until evenly coated.
- Final Touch: Give one last gentle toss to ensure all flavors are well combined. Serve immediately or chill briefly before serving.
Notes
- Use ripe but firm avocado and mango for the best texture and flavor.
- Adjust salt and lime juice to taste for balance.
- This salad is best served fresh but can be chilled for up to 1 hour before serving.
- For added crunch, consider adding chopped nuts like cashews or toasted almonds.
