Avocado Mango Salad – a refreshing summer salad that’s bursting with color and flavor. Ready in just 15 minutes, this healthy dish combines creamy avocado, sweet mango, peppery arugula, toasted pine nuts, and a zesty honey-lime dressing. Perfect for picnics, barbecues, potlucks, or as a light lunch, this Avocado Mango Salad is a nutritious, crowd-pleasing summer salad that pairs beautifully with grilled meats or stands alone as a wholesome snack. Follow our easy recipe to create this vibrant masterpiece!
Why You’ll Love This Avocado Mango Salad Recipe
This Avocado Mango Salad is a standout summer salad, blending fresh ingredients with effortless preparation. Here’s why it’s a must-try:
- Quick and Simple: Ready in 15 minutes with just five main ingredients and a three-ingredient dressing.
- Highly Nutritious: Packed with vitamins, fiber, and healthy fats, it’s low in calories and diet-friendly.
- Vibrant and Flavorful: Sweet mango, creamy avocado, and zesty dressing create a perfect balance.
- Versatile: Ideal as a side, lunch, or main dish with added protein for summer gatherings.
- Impressive Presentation: Bright colors and toasted pine nuts make it a showstopper for any occasion.
Ingredients for Avocado Mango Salad
To prepare this vibrant Avocado Mango Salad (serves 4), gather these ingredients:
For the Honey-Lime Dressing:
- 3 tbsp freshly squeezed lime juice
- 1/4 cup extra virgin olive oil
- 2 tbsp honey
- Salt and black pepper, to taste
For the Salad:
- 5 oz arugula
- 1 ripe mango, peeled, pitted, and diced into bite-sized pieces
- 1 avocado, peeled, pitted, and diced
- 1/4 cup red onion, thinly sliced1/3 cup pine nuts, toasted
Ingredient Tips:
- Mango: Choose a ripe but firm mango for sweet flavor and easy dicing.
- Avocado: Select a ripe avocado that yields slightly to pressure for creamy texture.
- Arugula: Fresh, crisp arugula adds a peppery bite; baby spinach can substitute if preferred.
- Pine Nuts: Toasting enhances their nutty flavor; watch closely to avoid burning.
How to Make Avocado Mango Salad
Follow these steps to create a refreshing Avocado Mango Salad:
- Toast Pine Nuts: Preheat oven to 350°F (175°C). Spread 1/3 cup pine nuts on a baking sheet in a single layer. Roast for 5 minutes until golden, watching closely to prevent burning. Set aside to cool.
- Make the Dressing: In a medium bowl or mason jar, combine 3 tbsp lime juice, 1/4 cup olive oil, and 2 tbsp honey. Whisk or shake until emulsified. Season with salt and pepper to taste.
- Assemble the Salad: In a large serving bowl, combine 5 oz arugula, 1 diced mango, 1 diced avocado, and 1/4 cup sliced red onion.
- Dress and Toss: Drizzle the honey-lime dressing over the salad (use as much as desired; store extra in the fridge). Toss gently to coat. Top with toasted pine nuts.
- Serve: Serve immediately as a vibrant summer salad, perfect as a side, lunch, or light snack. Season with extra salt and pepper if needed.
Prep Time: 10 minutes
Cooking Time: 5 minutes (for toasting pine nuts)
Total Time: 15 minutes
Calories: ~350 per serving (based on 4 servings)
Servings: 4
Macros per Serving: 30g carbs, 4g protein, 25g fat, 5g fiber
Tips for the Perfect Avocado Mango Salad
- Toast Pine Nuts Carefully: Watch closely during toasting, as pine nuts burn quickly.
- Dress Lightly: Start with half the dressing and add more to avoid overdressing the summer salad.
- Use Fresh Ingredients: Ripe mango and avocado ensure the best flavor and texture.
- Prep Ahead: Toast pine nuts and make dressing up to a day in advance; assemble just before serving.
- Toss Gently: Handle avocado and mango carefully to maintain their shape.
Creative Variations for Avocado Mango Salad
Customize this Avocado Mango Salad with these delicious twists:
- Protein Boost: Add grilled shrimp, salmon, or shredded rotisserie chicken for a main-dish summer salad.
- Spicy Kick: Toss in sliced jalapeño or a pinch of chili flakes for a spicy contrast.
- Fruit Swap: Replace mango with diced peach or pineapple for a different tropical vibe.
- Nut Alternative: Use toasted almonds, walnuts, or pepitas instead of pine nuts for crunch.
- Cheese Addition: Sprinkle crumbled feta or goat cheese for a creamy, tangy layer.
Serving and Presentation Tips
This Avocado Mango Salad is a versatile summer salad that shines at any occasion. Try these serving ideas:
- Serve in a large, shallow bowl to showcase the vibrant colors of mango, avocado, and arugula.
- Pair with grilled chicken, steak, or fish for a complete summer meal.
- Present in individual bowls for a light lunch or starter at barbecues or picnics.
- Garnish with extra pine nuts or a lime wedge for an elegant, Instagram-worthy touch.
- Offer alongside other summer salads like a cucumber-tomato salad for a colorful spread.
Storage Tips
- Serve Fresh: Best enjoyed immediately to maintain the salad’s freshness and texture.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 1 day; avocado may brown slightly.
- Prep Ahead: Make dressing and toast pine nuts up to 24 hours in advance; store separately and assemble before serving.
- No Freezing: Freezing is not recommended, as it affects the texture of avocado and arugula.
- Refresh: Add a squeeze of fresh lime juice to leftovers to revive flavors.
FAQs About Avocado Mango Salad
Can I make this summer salad ahead of time?
Yes, prep the dressing and pine nuts up to a day ahead, but assemble the Avocado Mango Salad just before serving to keep it fresh.
How do I keep avocado from browning in this summer salad?
Toss avocado with a bit of lime juice before adding to the Avocado Mango Salad to slow oxidation.
Can I make this summer salad vegan?
Yes, swap honey for maple syrup in the dressing for a vegan Avocado Mango Salad.
What proteins pair well with this summer salad?
Grilled shrimp, salmon, or shredded chicken make the Avocado Mango Salad a hearty main dish.
Can I use other greens in this summer salad?
Yes, baby spinach, mixed greens, or kale can replace arugula in the Avocado Mango Salad.
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Conclusion
This Avocado Mango Salad is a vibrant, nutritious summer salad that brings tropical flair to your table in just 15 minutes. Perfect for picnics, barbecues, or healthy lunches, it’s easy to make and packed with flavor. Try this recipe today and enjoy a refreshing, colorful dish that’s as delightful to eat as it is to admire!
Avocado Mango Salad
Ingredients
For the Honey-Lime Dressing:
- 3 tbsp freshly squeezed lime juice
- 1/4 cup extra virgin olive oil
- 2 tbsp honey
- Salt and black pepper to taste
For the Salad:
- 5 oz arugula
- 1 ripe mango peeled, pitted, and diced into bite-sized pieces
- 1 avocado peeled, pitted, and diced
- 1/4 cup red onion thinly sliced
- 1/3 cup pine nuts toasted
Instructions
- Toast Pine Nuts: Preheat oven to 350°F (175°C). Spread 1/3 cup pine nuts on a baking sheet in a single layer. Roast for 5 minutes until golden, watching closely to prevent burning. Set aside to cool.
- Make the Dressing: In a medium bowl or mason jar, combine 3 tbsp lime juice, 1/4 cup olive oil, and 2 tbsp honey. Whisk or shake until emulsified. Season with salt and pepper to taste.
- Assemble the Salad: In a large serving bowl, combine 5 oz arugula, 1 diced mango, 1 diced avocado, and 1/4 cup sliced red onion.
- Dress and Toss: Drizzle the honey-lime dressing over the salad (use as much as desired; store extra in the fridge). Toss gently to coat. Top with toasted pine nuts.
- Serve: Serve immediately as a vibrant summer salad, perfect as a side, lunch, or light snack. Season with extra salt and pepper if needed.
Notes
- Toast Pine Nuts Carefully: Watch closely during toasting, as pine nuts burn quickly.
- Dress Lightly: Start with half the dressing and add more to avoid overdressing the summer salad.
- Use Fresh Ingredients: Ripe mango and avocado ensure the best flavor and texture.
- Prep Ahead: Toast pine nuts and make dressing up to a day in advance; assemble just before serving.
- Toss Gently: Handle avocado and mango carefully to maintain their shape.
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