15 Minute Mango Avocado Salad Urban Farmie

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💭 Why you’ll love this recipe

Refreshing and convenient. This mango avocado salad comes together in 15 minutes and uses simple ingredients but with maximum flavor!Healthy & nutritious. Mango isn’t called the king of fruits for nothing. It has a bunch of nutrients that aid immunity, iron absorption. Avocados provide healthy fat, while other components enhance flavors. Perfect, customizable summer salad. This salad is a great side dish for any summer cookout or picnic. You can also customize it by adding other herbs, proteins, or vegetables. Don’t forget to check out my refreshing Asian-inspired slaw and roasted beet salad too!

📋 Ingredients and notes

To make this recipe, you’ll need mangoes, avocados, red onion, cherry tomatoes, basil, lemon juice, olive oil, kosher salt and black pepper.

Notes and Variations

Picking mangoes: Sweet mango works best in this recipe. The sweetness of the mango is a key flavor profile. That said, I find that fresh mango in the United States is not as sweet as the ones I used to get in India, so I love shopping for mangoes in the local Mexican or Indian grocery store. Make sure to pick ripe mangoes! You’ll want medium firm-ripe avocados for this recipe. If they’re too ripe, I find they get mushy when you toss them together. I use a small red onion in the recipe, but you can also use yellow onions or sweet onions. I find that red onions are more tangy, but others work!Dressing: I use fresh lemons but fresh lime juice (medium lime) will also work. Occasionally, I’ll use balsamic vinegar or throw in red chili pepper for spice, or add some lime zest to amplify the citrus notes! I use extra virgin olive oil, but you can also use avocado oil in the recipe. Toppings: I only use fresh basil here. But you can top this salad with other fresh herbs (e.g., parsley, cilantro or one of these parsley substitutes), black beans (if you want a more Mexican-inspired flavor), crumbly cheese (like goat cheese, feta or cotija, or one of these cotija cheese substitutes) or even crunchy almonds and nuts!

📖 Step-by-step instructions

Chop up the ingredients

I like to first chop up the mangoes, then the onions and cherry tomatoes, then the basil, and then finally the avocados to prevent browning.

To slice the mangoes, slice around the center seed so you get two flesh portions. Then, slice them into a criss-cross pattern and invert the mango by pushing upwards into the skin. Then you can use a spoon to scoop off the cubes. For the flesh that surrounds the seed, use your knife carefully at an angle to slice off the soft flesh. Slice the onions into a small dice as you usually would, cut the cherry tomatoes into halves, and rough chop the basil into small piecesFinally, to slice the avocados, first slice in half and remove the seed. Then, scoop out the avocado using a spoon. Then chop into cubes.

Psst: if you have leftovers of a juicy mango, make sure to use them up in a delicious mango salsa or a mango lassi.

Prepare vinaigrette and mix the salad!

Once all your ingredients are chopped up, place them neatly in a large bowl. Then, add lemon juice and zest, olive oil, salt and pepper to a mason jar or small bowl and shake thoroughly. Add to larger bowl with the rest of the ingredients.
Finally, toss the salad together using two large forks or salad serving utensils. Your mango avocado salad is ready - serve chilled if possible!

🍴 Serving and storage suggestions

You can store leftovers of this mango avocado salad recipe in the fridge for 2 to 3 days in an airtight container! I love serving this salad as a perfect addition to any BBQ main dish, or bringing it to picnics. If you like this, check out these healthy recipes for easy salads: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐