Mango Avocado Salad

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 269kcal

This fresh mango avocado salad is packed with sweet, creamy, and citrusy flavors—ready in 15 minutes for the ultimate summer dish.

Thinly slice red onion and soak in cold water for 10 minutes to reduce sharpness. Drain well.
In a small jar or bowl, combine olive oil, lemon juice, lemon zest, salt, and black pepper. Shake or whisk until emulsified. Taste and adjust seasoning.
Halve the cherry tomatoes. Thinly slice (chiffonade) the basil.
Chiffonade the basil by stacking the leaves, rolling them, and slicing into thin ribbons.
Dice avocados just before assembling to prevent browning.
In a large bowl, gently combine avocado, mango, drained red onion, tomatoes, and basil.
Drizzle vinaigrette over salad and toss lightly to coat.
Serve immediately or chill up to 30 minutes before serving.

Use ripe but firm avocados and mangoes to prevent mushiness.
If making ahead, toss diced avocado with a little lemon juice before adding to the salad to slow browning.
Try adding baby spinach, strawberries, or a sprinkle of feta cheese for variation.
You can prep everything in advance, but add the vinaigrette just before serving to keep textures crisp
Add chickpeas, grilled tofu, or black beans for protein if desired.
No mango? Substitute with ripe peaches, nectarines, strawberries, or pineapple depending on season.