Mango Avocado Salad Recipe

Mango avocado salad with sliced mango, avocado, cherry tomatoes, and red onion.

Mango Avocado Salad Recipe

This mango avocado salad is made with fresh, ripe ingredients and finished with a maple lime vinaigrette that adds a bright, tangy kick. It’s a quick summer recipe that’s tossed together in minutes and works for everything from weeknight dinners to cookouts.

Course Side Dish

Cuisine Caribbean

Keyword mango and avocado salad, mango avocado salad, mango avocado salad recipe, mango salad, mango salad recipe

Prep Time 15

Total Time 15

Servings servings

Calories 175kcal

Equipment

cutting board
Chef’s knife
Large Mixing Bowl
Small Mixing Bowl
Whisk
Spoon or salad tongs

Ingredients

2-3 mangoes (ripe but firm)
1 large avocado (sliced)
1/2 red onion (sliced)
1 Cup cherry tomatoes (sliced)
1 garlic clove (grated)
1 lime (juiced)
1 tbsp maple syrup
3/4 tsp kosher salt (or salt to taste)
1/4 tsp black pepper (fresh ground)

Instructions

Peel and slice the mangoes into strips. I like to cut them crosswise so the pieces are shorter and easier to eat. If you prefer a milder onion flavor, soak the sliced red onions in ice water for a few minutes, then drain well. Add the mangoes, red onion, and cherry tomatoes to a large bowl and set aside.
Make the vinaigrette: In a small bowl, whisk together the grated garlic, lime juice, maple syrup, salt, and black pepper until well combined. The lime juice in the dressing helps keep the avocado fresh and vibrant.
Peel and slice the avocado, then add it to the bowl with the mango mixture. Pour the vinaigrette over the salad and gently toss to combine.

Nutrition