Description
A vibrant tropical salad combining ripe mango, creamy avocado, pepper, and a zesty citrus-lime dressing. This no-cook, nutrient-rich dish balances sweet, tangy, and mild heat. Perfect for summer potlucks or as a refreshing side to grilled proteins. Versatile, customizable, and packed with heart-healthy ingredients.
Ingredients
3 1/2 cups ripe mango, diced (skin peeled)
1 1/2 cups avocado, peeled and seeded, diced
3/4 cup red bell pepper, seeded and finely diced
1 tablespoon jalapeño, seeds and ribs removed, minced
1/4 cup red onion, thinly sliced
1/3 cup fresh cilantro leaves, chopped
core 1/3 cup extra virgin olive oil
core 1/4 cup freshly squeezed lime juice (2-3 limes, to taste)
1 tablespoon raw honey (or maple syrup for vegan option)
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Prepare the base by dicing ripe mango (use a paper towel to keep it stable while cutting).
Dice overripe avocado into small cubes and add to a large bowl.
Stir in red bell pepper, jalapeño, and thinly sliced red onion.
Pick cilantro leaves and combine with the salad base.
In a small jug, whisk together olive oil, lime juice, honey, chili powder, cumin, salt, and black pepper.
Toss the dressing into the salad until fully combined.
Chill for 15–30 minutes and gently stir before serving.
Notes
Customize with mint, toasted pistachios, or cooked chickpeas. Store in an airtight container in the fridge for up to 2 days.
Use maple syrup for a vegan version. Adjust jalapeño to taste.
Wear gloves when handling chili powder to avoid skin irritation.