Description
A vibrant, tropical-inspired salad blending ripe avocado and sweet mango with a zesty lime vinaigrette. Fresh, colorful, and packed with healthy fats and antioxidants, this gluten-free, vegan-friendly dish is perfect as a light lunch, side, or appetizer.
Ingredients
2 ripe avocados, diced
2 ripe mangoes, cubed
1 red bell pepper, seeded and chopped
1/4 red onion, thinly sliced
2 tablespoons fresh lime juice (about 1 lime)
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1 teaspoon honey or agave syrup (optional)
1/4 cup chopped fresh cilantro
1 jalapeño, finely chopped (optional, for heat)
Salt and pepper to taste
Instructions
Dice avocados and gently combine with mango cubes in a large bowl.
In a small jar, whisk lime juice, olive oil, garlic, honey (if using), and salt/pepper to create the dressing.
Pour dressing over the fruit and gently toss to coat.
Add chopped red bell pepper, red onion, cilantro, and jalapeño (if using). Mix until just combined.
Chill for 10 minutes before serving to allow flavors to meld.
Notes
Use overripe mangoes for maximum sweetness. Add diced tomatoes for a classic variation.
For a protein boost, top with grilled chickpeas or black beans.
Store in an airtight container for up to 4 hours (avocados will oxidize over time).
Avoid metal utensils when handling avocados to prevent browning.