Do Share Recipe

I love making this Avocado Mango Salad Recipe whenever I crave something fresh and full of flavor. The combination of sweet mango and creamy avocado feels like a burst of sunshine on my plate, much like the balance of flavors I enjoy in Spaghetti alla Nerano (Spaghetti with Zucchini) when I’m in the mood for something light yet satisfying.

Every time I toss it together, the colors, textures, and bright vinaigrette make it irresistible. It’s perfect for quick lunches, summer picnics, or as a side for a light dinner. I’m excited to share my take on this easy, healthy, and flavorful salad with you.

Ingredients

Here’s what you need to make this fresh and tasty salad:

2 ripe but firm mangoes, peeled and cut into chunks – ensures sweetness without mushiness.
2 ripe avocados, diced – adds creaminess and balances tangy flavors.
1/2 cup red onion, thinly sliced – soaking in cold water tones down sharpness.
1 cup cherry tomatoes, halved – adds juicy bursts and a slight acidity.
1/4 cup fresh basil leaves, chiffonade – brings a fragrant, herbal note.
3 tablespoons olive oil – for richness and smooth texture.
2 tablespoons fresh lemon juice – brightens and lifts all the flavors.
1 teaspoon lemon zest – intensifies citrus flavor, don’t skip!
Salt and black pepper, to taste – essential for seasoning.

Note: Serves 4 people generously.

Variations

You can easily tweak this salad to suit different diets or taste preferences:

Dairy-free: This recipe is naturally dairy-free.
Extra protein: Add chickpeas, grilled tofu, or hemp seeds for a protein boost.
Herb swaps: Try cilantro or mint instead of basil for a different herbal note.
Citrus twist: Replace lemon with lime for a slightly sweeter, tangy flavor.

Cooking Time

Here’s the breakdown of time for making this salad:

Prep Time: 15 minutes
Cooking Time: 0 minutes (no cooking required!)
Total Time: 15 minutes

Equipment You Need

Large mixing bowl – for tossing all ingredients together.
Small bowl or mason jar – for preparing vinaigrette.
Knife and cutting board – to chop mango, avocado, tomatoes, and onion.
Citrus zester – for zesting the lemon to enhance flavor.
Spoon or salad tongs – to gently toss the salad.

How to Make Avocado Mango Salad Recipe

Prepare the Vinaigrette

Combine olive oil, fresh lemon juice, lemon zest, salt, and black pepper in a small bowl or mason jar. Whisk or shake until fully emulsified. Taste and adjust seasoning to ensure the dressing is bright but balanced.

Toss the Salad Ingredients

In a large bowl, gently mix diced avocado, mango chunks, cherry tomatoes, red onion, and basil leaves. Be careful while tossing to avoid bruising the avocado.

Dress the Salad

Drizzle the vinaigrette over the salad and toss lightly to coat everything evenly. Serve immediately for the freshest flavor, or chill for 15–30 minutes to allow the flavors to meld.

Additional Tips for Making This Recipe Better

Based on my experience, these tips make a huge difference:

I always use ripe but firm mangoes and avocados to prevent a mushy texture.
Soaking the red onion in cold water softens its bite while keeping the crunch.
Tossing avocado with a bit of lemon juice before adding it helps prevent browning.
I chiffonade basil gently to keep it vibrant and unbruised.
Mixing the vinaigrette separately ensures it emulsifies properly before dressing the salad.

How to Serve Avocado Mango Salad Recipe

This salad looks as good as it tastes. I love serving it in a shallow bowl to showcase the colorful mango and avocado. A sprinkle of extra fresh basil or a few microgreens on top adds visual appeal. It pairs wonderfully with grilled meats, tacos, or tortilla chips for a light, summery meal.

Nutritional Information

Here’s a quick overview of what you get per serving:

Calories: 210 kcal – a light and satisfying portion.
Protein: 3 g – mainly from avocado and optional chickpeas.
Carbohydrates: 25 g – natural sugars from mango provide energy.
Fat: 12 g – healthy fats from avocado and olive oil.

Make Ahead and Storage

Storing

If you have leftovers, place the salad in an airtight container and refrigerate. It stays fresh for up to 1 day.

Freezing

This salad is not ideal for freezing because avocado and mango lose their texture when thawed.

Reheating

No reheating is required. Enjoy chilled or at room temperature for the best taste.

Why You’ll Love This Recipe

Here’s why I keep making this salad again and again:

Quick and Easy: Ready in just 15 minutes with minimal prep.
Fresh and Vibrant: A colorful mix of mango, avocado, and herbs brightens up any table.
Healthy: Full of fiber, healthy fats, and natural vitamins.
Versatile: Works as a side, light lunch, or party appetizer.
Customizable: Add protein, swap herbs, or adjust citrus to your liking.

This Avocado Mango Salad is truly a crowd-pleaser. Its combination of sweet, creamy, and tangy flavors feels luxurious but is so easy to make. Whether you want a quick lunch or a stunning side for entertaining, this salad delivers every time.

Ben Carraoli