Mango Avocado Salad

A white serving bowl with mango avocado salad. Two small serving plates with the salad, a cut avocado, and a small jar of dressing are in the background

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5 from 4 votes

A bright, colorful salad that's packed with tropical flavor

Prep Time20

Cook Time0

Course: Salad

Cuisine: Asian

Diet: Lower Carb, Heart Healthy, Vegetarian

Servings:

Calories: 262kcal

Author: Anne Danahy, RD

Ingredients

2 tablespoons fresh lime juice
1 teaspoon lime zest
¼ cup light coconut milk
¼ teaspoon curry powder or more to taste
2 teaspoons honey or maple syrup for vegan
⅛ teaspoon salt or to taste
2 cups ripe mango cut into bite-sized pieces
1 cup sweet red pepper diced, from 1 medium pepper
½ cup minced red onion
1 cup butter lettuce leaves torn into bite-sized pieces
¼ cup cilantro leaves loosely packed
2 tablespoons thin-sliced jalapeno optional if you like some heat
2 avocados pitted and cubed

Instructions

Prepare the dressing. Combine the lime juice, lime zest, coconut milk, curry powder, and honey in a small jar. Cover and shake well. Add salt to taste. Set the dressing aside.
In a mixing bowl, combine the mango chunks, red pepper, red onion, lettuce, cilantro, jalapeno if using, and avocado chunks. Toss lightly to combine.
Pour the dressing over the salad and toss again. Serve immediately.

Notes

This salad tastes best when served immediately. To prep some of the ingredients ahead, see the Expert Tips section above. I recommend keeping your cut ingredients in separate containers and adding the dressing and avocado just before serving.

Nutrition