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Salads

Avocado and Mango Salad

TIME

20 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

245 kcal

CARBS

24 g

PROTEIN

3 g

FAT

17 g

Z Avocado and Mango Salad

About this recipe

Mangoes have a long history in tropical Asia, while avocados have been eaten in Mexico for thousands of years. Known as aguacate in Mexico and palta in Peru and Bolivia, this fruit joins mango in a fresh salad with crisp lettuce and bright citrus dressing.

WHY YOU’LL LOVE IT

Sweet mango and creamy avocado make every bite fresh and satisfying. Crisp lettuce and tangy citrus dressing keep the salad bright and balanced. It’s quick to prepare and pairs especially well with grilled meats.

Ingredients

For the salad

  • 2 medium ripe but firm mangoes, diced (about 12 oz / 340 g flesh)
  • 2 medium ripe but firm avocados, diced (about 10 oz / 280 g flesh)
  • ¼ cup thinly sliced red onion (about 1½ oz / 40 g)
  • 6 cups torn butter lettuce or green leaf lettuce (about 5 oz / 140 g)
  • ¼ cup chopped fresh cilantro (about ¼ oz / 7 g)
  • 1 small jalapeño, finely chopped, optional (about ½ oz / 14 g)

For the dressing

  • 2 tbsp extra-virgin olive oil (1 fl oz / 27 g)
  • 2 tbsp fresh lime juice (1 fl oz / 30 g)
  • 1 tbsp orange juice (½ fl oz / 15 g)
  • 1 tbsp white wine vinegar (½ fl oz / 15 g)
  • 1 tsp honey (about ¼ oz / 7 g)
  • ¼ tsp ground cumin (about ½ g)
  • ¼ tsp kosher salt, or to taste (about 1½ g)
  • ⅛ tsp black pepper, or to taste (about ¼ g)

Preparation

  1. Whisk together the olive oil, lime juice, orange juice, vinegar, honey, cumin, salt, and pepper.
  2. Thinly slice the red onion. For a milder flavor, soak it in cold water for 10 minutes, then drain and pat dry.
  3. Tear the lettuce into bite-size pieces and arrange it on a serving platter.
  4. Dice the mangoes and avocados. Gently toss them with the cilantro and jalapeño, if using.
  5. Spoon the mango and avocado mixture over the lettuce and scatter the red onion on top.
  6. Drizzle with the dressing and serve immediately.

Tips

Choose mangoes and avocados that are ripe but still firm so they hold their shape.
Cut the avocado just before serving to help prevent browning.
For the freshest texture, dress the salad right before serving.

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