Creamy and delicious Mango Avocado salad is the best addition to your Summer dinner table! It's easy to make and so light and refreshing. You'll be craving it year round!
Table of Contents
Summer Mango Avocado Salad Ingredients
A simple salad tossed with arugula and avocado, mango, and more! Here's what you will need...
- Purple Cabbage
- Lime Juice
- Olive Oil
How To Make It
- Start with combing the ingredients for the easy vinaigrette and set aside
- Dice the mango and slice the avocado
- Add arugula, cilantro, cabbage, mango, and avocado to a large salad bowl and toss.
- Drizzle the Honey Lime dressing over the salad and toss again. Enjoy!
Homemade Honey Lime Vinaigrette
One of my favorite parts of this recipe is the EASY Honey Lime dressing. It's perfect for any summer salad but especially delicious with Mango Avocado salad.
It's made of simple ingredients but you want to use fresh lime juice! It will really make a huge difference.
Lime juice, Tajin seasoning, salt, pepper, honey, and olive oil are the components to the vinaigrette and just give it all a good shake to combine and store it in the fridge!
The lime juice in the Honey Lime dressing helps to keep the avocado from turning brown in the salad. So it also serves a very important purpose for this recipe!
How To Cut Mango
Cutting mango can seam like tricky business but it's really pretty simple.
- Using a sharp knife slice as close as you can to the seed in the middle of the fruit.
- Slice the sides off and scoop out the inside!
- Dice as desired.
Another shortcut I use if I don't want to mess with that is getting pre-sliced mango in the produce department.
It cuts the prep time in half and that way you can get to eating this salad even quicker!
Is My Mango Ripe Enough?
Mango gets more tender as it ripens. If you lightly press into the skin of the avocado it should have a little give to it.
Like an avocado! Make sure to use ripe avocados and mangoes for this Mango Salad.
Main Dishes To Serve With Mango Avocado Salad
This refreshing summer salad is served best along side an equally refreshing dinner! Grilled chicken or fish, shrimp, or even tacos would make an amazing compliment to this salad.
Chicken Enchilada Meatballs are a tasty and unique way to spice up taco Tuesday. It'll pair great with the avocado in this mango salad.
Southwest Shrimp Bowls make a very easy weeknight dinner plan and when served along side this salad? A total knock out dinner!
Need MORE mango? Try the Mango Avocado Salad with Mango Salsa Fish Tacos! A double dose of that perfect summer fruit.
Tips and Tricks
Want a really stunning presentation for this salad? Think about making avocado roses to top the bowl with and serve each guest their own! They look fancy but are super easy to make, check out this Avocado Rose tutorial!
If you are making this salad ahead of time, wait to add the fruit and avocado until right before serving to ensure it doesn't get too mushy or turn brown.
This salad is best eaten right away! But, don't worry you likely won't have any leftovers with how delicious it is.
Mango Avocado Salad
- 2-3 Mangoes diced
- 3 Avocados diced or sliced
- 5 cups Arugula
- 1 cup Purple Cabbage
- 1 cup Cilantro
- ¼ cup Lime Juice
- ½ teaspoon Tajin
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 3 tablespoons Olive Oil
- 2 tablespoons Honey
- In a small bowl whisk together the ingredients for the vinaigrette. Add more honey for sweetness if desired!
- In a large salad bowl combine all salad ingredients and toss to combine.
- Drizzle the vinaigrette on the salad right before serving and toss.