Avocado and Mango Salad is a summertime delight! But it’s so good that you’ll want it any season. Juicy mango and creamy avocado are combined with slightly, spicy red onions, cilantro, and fresh greens. Then it’s tossed with a tangy, sweet dressing.
Whip up this simple to make, yet gourmet complex flavors in minutes! Add it to your home dinners, barbeques, and celebrations.

What you’ll love about this recipe:
- No cooking – Fresh raw ingredients
- Healthy
- Easy and fast to make
- Make in 20 minutes or less
Frequently Asked Questions
Can you suggest any variations for this salad?
You can add protein like grilled tofu or chickpeas, swap mango for strawberries, or incorporate nuts like toasted almonds or walnuts.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator. The salad is best enjoyed fresh, but it can keep for up to a day.
Is this salad suitable for meal prep?
Yes, you can prep the ingredients ahead of time and assemble the salad just before serving to keep it fresh and vibrant.
Is this salad suitable for special diets?
Yes, it’s vegan, gluten-free, and generally fits into a plant-based diet.
Can I add additional herbs or spices?
Absolutely! It has fresh cilantro, but you can add basil, or a pinch of cayenne can add extra flavor and depth to the salad.
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More Delicious Salad Recipes
- French Chopped Salad
- Beet and Mango Salad
- Mexican Chipotle Coleslaw
- Arugula, Blueberry and Feta Salad
- Italian Chopped Salad
Avocado and Mango Salad
Ingredients
- 3 ripe avocados, diced
- 2 ripe mangoes, diced
- 1 small red onion, diced
- ¼ cup fresh cilantro, chopped
- 20 ounces mixed greens (or chopped lettuce, spinach or arugula)
- 1 jalapeno, finely chopped (optional, for a bit of heat)
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 2 teaspoons agave or maple syrup
- ½ teaspoon cumin (optional)
- ¼ teaspoon salt
Instructions
- In a large salad bowl, add mixed greens or chopped lettuce
- Finely chop the red onion and cilantro. Add to the bowl.
- If using, finely chop the jalapeño (remove seeds for less heat), and add to the salad bowl.
- Dice the avocados and mangoes into bite-sized pieces, and add to the salad bowl.
- Gently combine the greens, diced avocados, mangoes, red onion, cilantro, and jalapeño.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad, avocado and mango mixture. Toss gently to combine, ensuring the dressing coats all the ingredients evenly. Serve immediately.
Notes
Ripeness: Ensure the avocados and mangoes are ripe but firm to maintain their shape in the salad.
Storage: This salad is best enjoyed fresh. If you need to store it, cover tightly and refrigerate for up to one day to prevent the avocado from browning.