I still remember the first time I tossed this Mango Avocado Summer Salad together. It was a scorching July afternoon, and I had just come home from the market with arms full of ripe mangoes and buttery avocados. I didn’t have a plan—just a craving for something fresh, cooling, and full of life. I opened my fridge, pulled out a few crisp vegetables, grabbed a jalapeño from the garden, and started chopping. The moment I tasted that first bite—sweet mango, creamy avocado, a little heat, and a splash of lime—I knew it was a winner.
This salad has become my go-to whenever the weather warms up or when guests come over on short notice. It’s colorful, quick, and bursting with bold flavors that make it more than just a side dish. You’ll love how it lights up your table and your tastebuds with almost no effort.
Why You’ll Love This Recipe
This Mango Avocado Summer Salad hits the perfect balance of textures and tastes. From the creaminess of avocado to the crunch of cucumber and bell pepper, every bite is exciting. It’s refreshing, vibrant, and nourishing, ideal for a light lunch, a picnic, or a BBQ companion.
Versatile
Whether you’re serving grilled chicken, veggie skewers, or enjoying it solo, this salad fits right in. You can switch out ingredients easily—use mint instead of cilantro, or toss in cherry tomatoes for an extra pop.
Budget-Friendly
You don’t need fancy or expensive ingredients. Everything here is easy to find, especially during summer when mangoes and avocados are in season. It’s a budget-conscious way to create a restaurant-quality dish at home.
Ingredients for Mango Avocado Summer Salad
-
1 ripe mango, diced
-
2 ripe avocados, diced
-
1 small cucumber, diced
-
1 small red onion, finely chopped
-
1 red bell pepper, diced
-
1 small jalapeño, deseeded and minced
-
¼ cup fresh cilantro, chopped
-
2 tablespoons lime juice
-
1 tablespoon honey (or agave syrup for a vegan option)
-
½ teaspoon ground cumin
-
Salt and pepper, to taste
How to Make This Recipe
Making this Mango Avocado Summer Salad is one of the quickest and most satisfying kitchen tasks. It comes together in just a few easy steps and doesn’t require any cooking. It’s the kind of recipe I turn to when I want something delicious but don’t feel like spending hours in the kitchen.
Step-by-Step Instructions for Making Mango Avocado Summer Salad
Step 1: Prepare the Mango and Avocados
First, peel the mango and remove the pit. Cut the flesh into small, bite-sized cubes and place them in a large mixing bowl. Next, halve the avocados, remove the pits, and scoop the flesh out with a spoon. Dice the avocado into cubes of a similar size as the mango. Add the avocado to the bowl carefully to avoid smashing it. These two ingredients form the creamy and sweet base of the salad.Step 2: Add Fresh Vegetables
Dice one small cucumber into small pieces. Finely chop a small red onion to add sharpness. Dice a red bell pepper for sweetness and crunch. Add all three to the mixing bowl with the mango and avocado. This combination provides a crisp texture that contrasts perfectly with the creaminess of the avocado.Step 3: Add Jalapeño and Fresh Herbs
Mince one small jalapeño pepper. Make sure to remove the seeds if you prefer mild heat. If you like things spicier, leave a few seeds in. Chop a handful of fresh cilantro and add both the jalapeño and cilantro to the bowl. These two ingredients bring a burst of flavor that brightens the salad and gives it a subtle kick.Step 4: Make the Zesty Dressing
In a small separate bowl, whisk together the lime juice, honey (or agave syrup for a vegan version), ground cumin, salt, and black pepper. This dressing is what ties all the ingredients together. The lime juice adds tang, the honey provides a gentle sweetness, and cumin offers a warm, earthy depth. Whisk until well blended.Step 5: Toss Everything Gently
Pour the dressing over the salad ingredients in the large bowl. Using a large spoon or spatula, toss the salad gently to combine everything. Be careful during this step to avoid mashing the avocado cubes. The goal is to keep each ingredient visible and intact, so the salad looks vibrant and appetizing.Step 6: Let It Chill Before Serving
After tossing, let the salad sit for about 10 minutes. This allows the flavors to meld together beautifully. You can also refrigerate it for a slightly longer time if you prefer it extra cold, but avoid chilling it for too long—avocado can darken after extended exposure to air.Quick and Easy
This entire salad can be made in under 25 minutes. There’s no need for a stove or any special tools. You only need a cutting board, a sharp knife, and two bowls—one for mixing the salad and one for the dressing.Customizable
The beauty of this salad is how easy it is to make your own. Don’t like cilantro? Try fresh mint or parsley. Prefer tomatoes? Add a handful of diced cherry tomatoes. Want it spicier? Add more jalapeño or a dash of chili flakes. You can even mix in grilled chicken strips or black beans to turn it into a hearty meal.Crowd-Pleasing
Whether I serve this at family brunches, summer cookouts, or casual dinners, it always gets rave reviews. The colors are beautiful, the taste is vibrant, and the texture is spot on. Even kids who claim they don’t like salads end up asking for seconds.This Mango Avocado Summer Salad is more than just a dish—it’s an experience. It brings the sunshine to your plate and proves that healthy food can be bold, satisfying, and fun to make.
FAQs
Can I make this salad ahead of time?
Yes, but it’s best served fresh. If you need to prep ahead, chop all ingredients except the avocado. Add the avocado and dressing just before serving to prevent browning and maintain texture.What can I use instead of cilantro?
If you’re not a fan of cilantro, try using chopped fresh parsley or mint. Both offer a fresh and vibrant taste that pairs well with the salad.Is this recipe vegan?
It can be! Simply replace the honey with agave syrup or another vegan-friendly sweetener to keep the salad completely plant-based.How spicy is this salad?
It’s mildly spicy with the seeds removed from the jalapeño. For more heat, leave the seeds in or add extra jalapeño. To reduce spice, omit the pepper entirely.What should I serve this salad with?
It pairs wonderfully with grilled chicken, baked fish, or rice dishes. You can also enjoy it on its own as a refreshing lunch or light dinner.How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to one day. The avocado may brown slightly, but the flavors will still be delicious.
Mango Avocado Summer Salad
This Mango Avocado Summer Salad is a fresh, colorful dish packed with sweet mango, creamy avocado, crisp vegetables, and a zesty lime-honey dressing. Perfect for summer lunches, light dinners, or as a vibrant side at gatherings, it’s quick to make and full of flavor.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
Scale-
1 ripe mango, diced
-
2 ripe avocados, diced
-
1 small cucumber, diced
-
1 small red onion, finely chopped
-
1 red bell pepper, diced
-
1 small jalapeño, deseeded and minced
-
¼ cup fresh cilantro, chopped
-
2 tablespoons lime juice
-
1 tablespoon honey (or agave syrup for vegan option)
-
½ teaspoon ground cumin
-
Salt and pepper, to taste
Instructions
-
Peel and dice the mango and avocados. Add to a large mixing bowl.
-
Dice the cucumber, red onion, and red bell pepper. Add them to the bowl.
-
Mince the jalapeño (remove seeds for milder flavor) and chop the cilantro. Add both.
-
In a separate bowl, whisk together lime juice, honey or agave, cumin, salt, and pepper.
-
Pour the dressing over the salad and gently toss to combine without mashing the avocado.
-
Let the salad rest for 10 minutes before serving for best flavor.
Notes
-
Use agave syrup to keep the recipe vegan.
-
Adjust spice level by controlling the jalapeño seeds.
-
Fresh herbs can be swapped (mint or parsley).
-
Serve immediately for the best texture and taste.
- Prep Time: 15 minutes