Light, refreshing and full of summery flavors, this easy mango avocado salad is a great side to whip up with your grilled salmon or shrimp- just like my spicy pineapple cucumber salad.
Fresh mangos and avocados get paired with crisp arugula and onions and tossed in a sweet and tangy honey-lime dressing in this 15 minute salad that you can pair with almost anything.
Summer salads are my favorite, simply because the celebrate the best of all the fresh produce that's available everywhere. Every year, I attempt to try different unique salad recipes- this year, it is a spicy watermelon Tajin salad and a simple Sumac cucumber salad.
I recently got my hands on a bunch of arugula on my grocery run, and really wanted to put it to use, and this salad seemed like a great idea.
Quick Look
- 🔪Prep time: 10 minutes.
- ⏲️Cook time: 0 minutes.
- 👪 Servings: 2.
- 📋Main ingredients: Mango, red onion, avocado, arugula, lime, seasonings, honey, oil, roasted pumpkin seeds.
- ♨️Cooking method: Prepare vinaigrette 🡢 chop avocados and mango 🡢 add other ingredients and toss 🡢 garnish and serve.
- ⭐Difficulty: Easy.
- 🥣Serving ideas: Serve the salad as a side with garlic lemon butter shrimp or any grilled seafood of your choice.
Jump to:
What's So Great About the Recipe?
- It's really easy to make and comes together in a snap with just a few simple ingredients- just like my kiwi apple salsa.
- Just like my jalapeno pineapple coleslaw, this salad is perfect as a summer side with almost any of your favorite grilled foods.
- It's an excellent vegetarian salad that can also be transformed into a vegan version with a simple swap.
Recipe Ingredients
Mango + avocado: The hero ingredients. Make sure you pick ones that are ripe and fresh, and don't have any soft spots.
Onion: Red onion works best.
Arugula: To add that bit of green and crunchiness to the salad. You can use kale or Cos lettuce if you don't have arugula at hand.
Honey: For that bit of sweetness. I love using my habanero hot honey or jalapeno infused honey sometimes for a bit of heat.
Seasonings: Just some salt and pepper.
Lime: To round out the flavors. You can use lemon or apple cider vinegar if you don't have lime.
Roasted pumpkin seeds: For that crunch. I love using my chili lime pumpkin seeds for extra flavor.
Oil: Extra virgin olive oil works best. I like using my lemon infused olive oil when I have it at hand.
See recipe card for quantities.
Substitutions & Variations
- Want the salad to have a kick of heat? Add in a teaspoon of mustard (I love using my Chinese hot mustard) or sprinkle some cayenne or homemade Tajin into the mix.
- You can also add other veggies like cucumbers, cherry tomatoes and bell peppers to bulk up the salad.
- To make a vegan mango avocado salad, swap the honey with some date sugar or any natural sweetener of your choice.
How to Make Mango Avocado Salad
Step 1: Combine oil, honey, lime juice and seasonings in a jar and whisk.
Step 2: Thinly slice the onion and chop the mango into 1 inch cubes.
Step 3: Combine in a bowl with chopped avocado and arugula. Pour the prepared vinaigrette.
Step 4: Toss well to combine. Rest for 10 minutes before serving. Top with roasted pumpkin seeds.
💭Top Tip
To turn this salad into a meal, toss in some drained chickpeas or grilled tofu.
Tips & Tricks to Nail the Recipe
- Toss the salad gently- you don't want to bruise the avocado.
- I chopped the mango and avocado into chunky cubes, but you can also chop them finely if you want to- like I did with my Kakdi chi Koshimbir salad.
- If you're worried about the onions being pungent, soak the sliced onions in some ice cold water for a few minutes before using them for the recipe. If you have pickled onions- you can use them too. I love using my lime pickled onions for this one!
- Chill the salad for 10-15 minutes before serving. This allows the flavors to deepen even further.
How to Serve Mango Avocado Salad
This light and refreshing mango avocado salad would pair perfectly with any of your grilled meats, but if you're looking to make it a part of a vegetarian meal, you can serve it with some veggie tacos or enchiladas.
In fact, you can also team it up with some pita chips and turn it into a nice appetizer. I like to bulk it up by adding in some roasted chicken- like I do with my Asian chicken carrot salad recipe- it's such a great way to turn the salad into a complete meal. If you're vegetarian, you can throw in some grilled tofu and crunchy pita chips, like I did when I made my Fatoosh salad.
Troubleshooting and FAQs
Transfer your leftover mango avocado salad to a clean airtight container and refrigerate for up to 2 days.
Gently press on the mango. If it feels firm but tender, and doesn't seem too squishy, it should be ripe.
More Fresh Salads
Looking for other recipes like this? Try these:
If you tried this mango avocado salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Mango Avocado Salad
Ingredients
- 1 mango
- 1 avocado
- 2 cup arugula
- 1 red onion
- 1 teaspoon honey
- 1 teaspoon olive oil
- 1 lime juiced
- 1 teaspoon pumpkin seeds roasted
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Combine oil, honey, lime juice and seasonings in a jar and whisk.
- Thinly slice the onion and chop the mango into 1 inch cubes.
- Combine in a bowl with chopped avocado and arugula. Pour the prepared vinaigrette.
- Toss well to combine. Rest for 10 minutes before serving. Top with roasted pumpkin seeds.
Notes
- Toss the salad gently- you don't want to bruise the avocado.
- If you're worried about the onions being pungent, soak the sliced onions in some ice cold water for a few minutes before using them for the recipe. If you have pickled onions- you can use them too.
- Chill the salad for 10-15 minutes before serving. This allows the flavors to deepen even further.
