It doesn't get any fresher than this mango and avocado salad! This salad uses Mexican-inspired flavors for a salad that can be a snack, a topping, or a chip dip.
About This Recipe
This salad recipe is always a hit! Every time I make it it's gone in record time.
The flavor combination is what makes it so addicting: the fruity mango, creamy avocado, and crunchy bell pepper pair perfectly with the fresh lime and olive oil dressing. To really take it over the top, add a sprinkle of salt on top before serving.
This recipe is also super versatile. It can be eaten plain or as a topping (for chicken, fish, etc.) or as a dip for tortilla chips (this is my favorite)!
So next time you need a dish to impress guests or bring to a BBQ, this should be first on your list 🙂
Here are some popular ingredient substitutions and additions for this recipe:
- Mangos: this recipe uses 4 mangos, or about 4 cups of cubed mangos. If you buy small mangos, you may need more than 4.
- Jalapeno: use more or less jalapeno (or none!) depending on how spicy you want the recipe to be.
- Honey: you can swap this out for your favorite sweetener (like maple syrup or sugar). Add more or less to adjust the sweetness of the recipe.
Frequently Asked Questions
Don't use the color of a mango to tell if it's ripe (this can vary)! Instead, press on it gently to see if it 'gives' a little bit. It should feel soft instead of completely firm. The area near the stem should also smell fruity/sweet.
This salad is most popular served as a side dish or as an appetizer/snack with tortilla chips. You can also serve it as a topping for fish or chicken.
This salad recipe is a version of our popular Mango Salsa, which is almost identical except it's chopped smaller to be used as a salsa.Print