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Avocado Mango Salad Recipe
Ben Carraoli

Avocado Mango Salad Recipe

I love making this Avocado Mango Salad 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. 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.
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.