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, provided you squeeze a bit more lemon on the avocado to prevent it from browning.

Mango Avocado Salad With Lime Dressing

Name: Mango Avocado Salad with Lime Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups rocket/arugula ((approximately 40 grams / 1.4 ounces)); 1 medium avocado ((approximately 215 grams / 7.6 ounces)); 1 medium mango ((approximately 215 grams / 7.6 ounces)); 1 small red capsicum/bell pepper ((approximately 170 grams / 6 ounces)); ¼ cup avocado oil; 3 tablespoons fresh lime juice; 2 tablespoons coconut flakes

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 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
Step-by-step Instructions
🍽 Serving Suggestions
Tips and Questions (FAQs)
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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 its 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 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.
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.

Step-by-step Instructions

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

Step 1 - How to 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.

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.

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

To finish off, peel off the skin of the remaining sides on the mango pit – following the curve of the pit – then dice it up!

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

^{SLICE OFF FIRST MANGO CHEEK}

Hands are holding mango and slicing 2nd cheek with a knife on a wooden board.

^{SLICE OF 2ND MANGO CHEEK}

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

^{CUT FLESH INTO CROSS-HATCH}

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

^{SCOOP OUT DICED MANGO}

Hands flipping out diced mango cheek on wooden board.

^{OR FLIP OUT AND CUT OFF}

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

^{PEEL SKIN FROM AROUND THE PIT}

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

^{CUT AROUND SEED}

Dicing mango flesh on a wooden board with a knife.

^{DICE FLESH FROM SEED}

Step 2 - Prepare Your Leaves

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

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.

^{WASH AND DRY ROCKET/ARUGULA}

Hands stripping mint leaves from stems on a wooden board.

^{STRIP MINT LEAVES FROM STEMS}

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.

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.

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

^{CUT PEPPER INTO STRIPS}

Dicing avocado on a wooden board with a red knife.

^{DICE AVOCADO}

Step 4 - Assemble Your Delicious Mango Avocado Salad

Pour your avocado oil and lime juice over the salad, season with some salt and pepper, and gently toss until all the ingredients are well coated with the dressing.

Taste your salad and adjust the seasonings according to your taste.

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

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

^{ADD INGREDIENTS TO BOWL}

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

^{SEASON AND MIX WELL}

🍽 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 (FAQs)

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 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, 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 add 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 within a couple of days.

Dietary Information

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

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