Fresh Mango Avocado Salad (Easy, Healthy & Ready in 10 Minutes)
A bright and refreshing salad made with juicy mango, creamy avocado, crisp greens, and a simple citrus dressing. Light, nourishing, and perfect for warm days.
Ingredients
- 1 ripe mango peeled and cubed
- 1 large avocado cubed
- 2 cups mixed greens arugula or baby spinach
- ¼ red onion thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon fresh lime or lemon juice
- ½ teaspoon honey or maple syrup optional
- Salt to taste
- Black or white sesame seeds for garnish
- Chili flakes optional
- Fresh herbs cilantro, parsley, or dill
Instructions
- Add the mixed greens to a large serving bowl.
- Top with mango cubes and avocado chunks.
- Sprinkle red onion slices and fresh herbs evenly over the salad.
- In a small bowl, whisk together olive oil, citrus juice, honey or maple syrup (if using), and salt.
- Drizzle the dressing over the salad just before serving.
- Finish with sesame seeds and chili flakes if desired. Serve immediately.
Notes
Tips & Variations
- Protein boost: Add grilled chicken, shrimp, or chickpeas for a more filling meal.
- Fruit swaps: Replace mango with pineapple, peach, or strawberries when in season.
- Extra crunch: Add cucumber slices, radishes, or toasted nuts.
- Flavor twist: Use a few drops of sesame oil for an Asian-inspired variation.
Storage
- This salad is best enjoyed fresh.
- If needed, store leftovers in an airtight container in the refrigerator for up to 24 hours. For best results, add the avocado and dressing just before serving to prevent browning and sogginess.