Mango and Avocado Salad – Refreshing and Healthy
A refreshing Mango and Avocado Salad with cherry tomatoes, red onion, lime dressing, and cilantro—ready in 15 minutes and naturally vegan and gluten-free.
Looking for a refreshing and healthy salad that’s easy to prepare? Our Mango and Avocado Salad is the perfect choice for busy weeknights. Packed with nutrients and vibrant flavors, this salad is a delightful addition to any meal!
Mango and Avocado Salad
- A unique blend of sweet and creamy flavors.
- Ready in just 15 minutes – perfect for a quick meal!
- Totally vegan and gluten-free, appealing to various diets.
Ingredients
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, for garnish
How to Make
To prepare this refreshing Mango and Avocado Salad, begin by chopping the mango and avocado into bite-sized pieces. In a large bowl, combine the mango, avocado, and cherry tomatoes. Next, sprinkle in the finely chopped red onion. Squeeze the juice of one lime over the mixture and lightly toss all the ingredients to combine. Finish with salt, pepper, and a handful of fresh cilantro for added flavor. Serve immediately for the freshest taste!
Tips
- Use ripe fruits for the best flavor.
- Add sliced jalapeños for a spicy kick.
- Mix in black beans for extra protein!
Make-Ahead
This salad is best enjoyed fresh, but you can prepare the ingredients in advance. Just store diced mango, avocado, and veggies separately and mix just before serving to prevent browning.
Storing
Store leftovers in an airtight container in the fridge for up to 1 day. Be aware that the avocado may brown, but the flavors will still be tasty!
Freezing
We do not recommend freezing this salad, as the texture of the avocado will change once thawed.
Reheating
This salad is served cold and does not require reheating. Just take it straight from the fridge to the table.
Serving Suggestions
This Mango and Avocado Salad pairs wonderfully with grilled chicken, fish tacos, or as a stand-alone dish during hot summer days. For extra crunch, serve with tortilla chips or pita bread.
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Ingredients
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
Chop mango and avocado
Chop the mango and avocado into bite-sized pieces.
Combine ingredients
In a large bowl, combine the mango, avocado, and cherry tomatoes.
Add red onion
Sprinkle in the chopped red onion.
Add lime juice and toss
Squeeze lime juice over the mixture and lightly toss to combine.
Season and garnish
Season with salt and pepper; garnish with cilantro.
Serve
Serve immediately.
Notes
- Use ripe fruits for the best flavor.
- Add sliced jalapeños for a spicy kick.
- Mix in black beans for extra protein!
Nutrition Facts
Frequently asked questions
Can I substitute lime juice with lemon juice?
Yes, lemon juice can be used as a substitute for lime juice with a slightly different tartness.
How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 1 day. Toss well before serving.
Is this salad vegan and gluten-free?
Yes. The salad is vegan and gluten-free as written.
What goes well with this salad?
Pairs nicely with grilled chicken, fish, or a light protein. Serve with crusty bread or tortilla chips for extra crunch.
Can I add jalapeños for extra spice?
Absolutely. Add sliced jalapeños or a dash of chili flakes to taste.
