This is a quick and easy salad to put together, but you can always cut your mango and capsicum the day before and keep them covered in your fridge then simply cut up the avocado, wash the leaves and assemble the salad on the day. You can also wash your rocket/arugula the day before, making sure that it is completely dry before storing it in your fridge to avoid it spoiling and collecting bacteria. Make your dressing the day before, so all that you need to do on the day is cut the avocado and toss it all together. This salad is just as good to have for lunch the following day, even though the rocket would have wilted slightly and provided you squeeze a bit more lemon on the avocado to prevent it from browning.

Mango Avocado Salad With Lime Dressing

It’s that time of year for fresh and tasty salads – and this one is sure to hit the spot! Our Mango Avocado Salad with Lime Dressing is the perfect way to enjoy the bright and vibrant flavours of summer. With sweet mango and creamy avocado topped with a zesty lime dressing, this salad is sure to be a crowd-pleaser!

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Mango avocado salad with lime dressing in a mint bowl with a blush napkin and coconut flakes on the side.

This salad is bursting with flavour and textures, making it the perfect light and summery option for those hot days.

The combination of creamy avocado, sweet red capsicum and aromatic mint dressed in zesty lime and smooth avocado oil make an incredibly refreshing combination.

If you are a mango lover like I am then you may like to try our healthy Kale Mango Salad, our lip-smacking Thai Mango Salad or our Mango Fruit Salad for a refreshing summer dessert option.

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Ingredients and Substitutions

The two key ingredients in this salad are avocado and mango, and both are abundant during the summer months.

Fresh Mango – a summer favourite, but make sure you choose ripe, juicy mangos. We have tips in the FAQ section below 😉. You can also try melons or papaya – their textures may not be as velvety, and their flavours are a bit different, but they still work.
Ripe Avocados – added for their healthy fats, which make you feel fuller for longer; you can swap for some cooked edamame if you prefer.
Red Capsicum/bell pepper – added for a pop of colour and its sweet flavour, yellow or orange peppers are also great here, or you can try some red onion instead.
Rocket/Arugula – used to bulk up the salad and for some peppery flavour. Swap for some shredded lettuce, a mesclun/ spring mix or baby spinach leaves.
The Dressing – we have kept it simple and tossed this salad with a simple lime vinaigrette. If you prefer something a bit creamier, then add some luscious coconut yoghurt.
For A Creamy Dressing – For A Creamy Dressing Instead of the avocado oil and lime juice, just add ¼ cup of your favourite coconut yoghurt with 2 tablespoons of lime juice, 1 tablespoon of avocado oil, season with some salt and whisk together in a small bowl.

Consider Adding:  Some fresh cilantro /coriander, chili powder, or some cool cucumber.

Labelled ingredients for avocado and mango salad with lime dressing.

Step-by-Step Instructions

To make this avocado mango salad recipe, first, grab a large bowl so that we can add the ingredients as we go along!

Step 1 – Cut Your Mango

Wash your mango on the outside, even though you will be peeling it, this prevents dirt, pesticides and bacteria from getting into the fruit.

Hold the mango upright and make a cut about 1 cm from the stem. Cut off the two widest cheeks. If you feel the knife bump into the pit, just start again a little further out.

Hands are holding mango and slicing cheek with a knife on a wooden board.

Now, with each cheek, use the tip of your knife to make a cross-hatch pattern through the flesh – just make sure not to cut the skin.

Hands are cutting mango flesh into a cross-hatch pattern with a knife on a wooden board.

You can either scoop the mango out with a spoon or flip the mango inside out and use your thumb or spoon to push out the cubes.

Hands scooping out mango flesh with a spoon on a wooden board.

Hands flipping out diced mango cheek on wooden board.

To finish off, peel off the skin of the remaining sides on the mango pit – following the curve of the pit

Hands peeling skin from mango seed with a knife on a wooden board with diced mango in the background.

Cut around the seed and then dice it up!

Hands are cutting around a mango seed on a wooden board with a knife.

Step 2 – Prepare Your Leaves

Wash your rocket/arugula and mint leaves under cold running water and remove any damaged, wilted or yellowed leaves.

Strip the mint leaves from the stems.

Hands stripping mint leaves from stems on a wooden board.

Then either pat dry with a towel or spin dry in a salad spinner to remove all the excess water for a much tastier salad.

Rocket, arugula leaves in a salad spinner.

Step 3 – Prepare the Remaining Ingredients

To prepare your capsicum, rinse it under cold water, then cut it in half and remove the core, seeds and inner ribs with a parring or any other small knife. Rinse under cold water.

Then place the glossy side of the capsicum face down (it is much easier to slice this way as your knife does not slip), then slice into strips (try it with a serrated knife, it will glide easily through your capsicum).

Your strips should be 2 ½ cm (1 inch) in length.

Cutting red pepper into small strips on a wooden board with a serrated knife.

Wash your avocado on the outside, remove the pit, peel it and then cut it into a large dice. Then squeeze some lemon juice on your avocado to prevent it from browning.

Dicing avocado on a wooden board with a red knife.

Step 4 – Assemble Your Salad

Pour your avocado oil and lime juice over the salad, and season with some salt and pepper.

Mango avocado salad with lime dressing ingredients in a white bowl.

Gently toss until all the ingredients are well coated with the dressing. Taste your salad and adjust the seasonings according to your taste.

Mixing mango avocado salad with lime dressing in a white bowl.

Arrange in a salad bowl, scatter with the coconut flakes to garnish, then serve and enjoy!

Serving Suggestions

This mango avocado salad recipe will complement your summer barbecues. This light salad pairs well with chicken, seafood and fish.

It is just fantastic served with grilled fish such as salmon or any firm white-fleshed fish or with sautéed prawns. We served ours with a BBQ Barramundi with Chilli, Lemon & Coriander.

For an easy summer dinner serve it with a store-bought chicken and avoid a hot kitchen altogether.

Tips and Questions

How to Choose a Ripe Mango

Colour – there is no need to focus on this as it is not a good indicator of ripeness and will vary with each variety.
Smell – a ripe mango will smell sweet, with a fruity aroma at the stem ends.
Firmness – mangoes will soften as they ripen, look for soft but still firm fruit. If it is too soft it may be overripe you just want it to give slightly.

How to Choose a Ripe Avocado.

Colour – Hass avocados are the only varieties that change from green to black when they are ripe, all other types remain green when ripe.
Firmness – make sure that your avocados are firm, heavy and on the large size as this usually means that there is more flesh than pit.
Gently press around the stem and if it yields then the fruit is ripe.

Make Ahead Tips

This is a quick and easy salad to put together, but you can always cut your mango and capsicum the day before and keep them covered in your fridge then simply cut up the avocado, wash the leaves and assemble the salad on the day.
You can also wash your rocket/arugula the day before, making sure that it is completely dry before storing it in your fridge to avoid it spoiling and collecting bacteria.
Make your dressing the day before, so all that you need to do on the day is cut the avocado and toss it all together.
This salad is just as good to have for lunch the following day, even though the rocket would have wilted slightly and provided you squeeze a bit more lemon on the avocado to prevent it from browning.

Can I Meal-Prep this Salad?

This salad can easily made and packed for lunches or picnics-

Make up the salad, ensure your rocket leaves have been dried thoroughly;
for the avocado you can cut it up and add it to the salad on the day or squeeze extra lemon juice on top to prevent it from browning;
put the salad in a container with a lid;
put the dressing in a separate container; and
add the dressing and stir through the salad just before you are ready to eat it.

Best Way To Store Salad With Mango and Avocado

To ensure your leftover salad stays fresh for as long as possible, pop it in an airtight container and keep the salad in the fridge.

How Long Will it Last In The Fridge?

Since this mango and avocado salad is full of fresh ingredients, any leftovers should be eaten the following day.

Dietary Information

A great salad for those of you who are vegan, vegetarian or paleo eaters.

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