• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salads with Anastasia logo
  • SALAD RECIPES
  • SALAD COLLECTIONS
  • SALAD DRESSINGS
  • SALAD VEGGIES
  • ABOUT
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest

Home » Salads by Season » Summer Salads

Mango Avocado Salad With Lime Dressing

Made by Anastasia Papapetros - Serves 4 Filed Under: 10 Minute Salads, Paleo, Salad Index, Summer Salads, Vegan

Share
Pin28
Tweet
Share

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!

Jump to Recipe Jump to Video Print Recipe
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.

JUMP TO
  • Ingredients and Substitutions 
  • Step-by-step Instructions 
  •  🍽 Serving Suggestions
  • Tips and Questions (FAQs)
  • Don’t Miss These Yummy Salads!
  • Recipe Card

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.

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

Tips and Questions (FAQs)

How to Choose a Ripe Mango

  1. Colour - there is no need to focus on this as it is not a good indicator of ripeness and will vary with each variety.
  2. Smell – a ripe mango will smell sweet, with a fruity aroma at the stem ends.
  3. 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.

  1. Colour – Hass avocados are only varieties that change from green to black when they are ripe, all other types remain green when ripe.
  2. 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.
  3. 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.

Don’t Miss These Yummy Salads!

  • Mango Avocado Salad With Lime Dressing
  • Aromatic Cucumber Carrot Salad
  • Lentil Tabbouleh Salad - gluten-free!
  • Black Lentil Salad - perfect for picnics!
  • Mediterranean Tomato Feta Salad

Recipe Card

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

Mango Avocado Salad with Lime Dressing

Mango Avocado Salad with Lime Dressing is the perfect way to enjoy the bright and vibrant flavours of summer. This salad is sure to be a crowd-pleaser!
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Australian
Keyword: avocado, finger limes, green mango
Difficulty: Easy
Diet: dairy free, Gluten free, Keto, nut free, Paleo, Vegan, Vegetarian,, Whole30
Servings: 4 as a side
Calories: 272kcal
Author: Anastasia Papapetros
Toggle to prevent your screen from going dark
Equipment
  • Salad Spinner
Ingredients
For the salad…
  • 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)
For the dressing…
  • ¼ cup avocado oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons coconut flakes
Metric - Imperial
Instructions
  • First, grab a large mixing so you can add all the ingredients as you are prepping them.
  • Wash your rocket/arugula and mint leaves under cold running water. Then either pat dry with a towel or spin dry in a salad spinner to remove excess water.
  • Wash, peel and remove the pits from your mango and avocado, then cut them into a large dice - you can squeeze some lemon juice on your avocado to prevent it from browning.
  • Remove the core and seeds from your capsicum, then rinse under cold water, then slice into 2 ½ cm (1 inch) strips.
  • Pour your avocado oil and lime juice over the salad, season with some salt and pepper, toss until all the ingredients are well coated with the dressing. Taste and adjust the seasonings according to your taste.
  • Arrange in a salad bowl, scatter with the coconut flakes then serve and enjoy!

Video

Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 272kcal | Carbohydrates: 17g | Protein: 2g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 10mg | Potassium: 504mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2234IU | Vitamin C: 84mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
Share
Pin28
Tweet
Share

More Summer Salads

  • Cucumber Carrot Salad in a white bowl garnished with mint and a mint sprig on the side.
    Aromatic Cucumber Carrot Salad
  • Lentil tabbouleh in a dark grey bowl with lemon halves and sprigs of mint on the side.
    Lentil Tabbouleh Salad - gluten-free!
  • Black lentil salad on a ceramic plate with sesame seeds and mint sprigs on the side.
    Black Lentil Salad - perfect for picnics!
  • Mediterranean tomato feta salad in a dark blue bowl with basil sprig and salt and pepper on the side.
    Mediterranean Tomato Feta Salad

About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

Reader Interactions

Primary Sidebar

Welcome

ANASTASIA FROM SALADS WITH ANASTASIA

Hi, I’m Anastasia,
Let me show you how to transform your salads from boring and limp to bright, fresh and exciting using in-season produce.

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Looking for a recipe?

Greek Salad Collection

NARROW PICS OF VARIOUS GREEK SALADS WITH A TEXT OVERLAY

Cheesy Salad Collection

Various salads with cheese and a text overlay.

Green Salad Collection

VARIETY OF GREEN SALADS WITH TEXT OVERLAY

Asian Salads

ASIAN SALAD COLLECTION WITH TEXT OVERLAY

Footer

Footer

↑ back to top

About

  • About Me
  • Terms & Conditions
  • Privacy Policy
  • Accessibility Policy
  • Site Credits
  • Contact Me

Sign-up for new salad recipes!

Recipes & Tools

  • Salads
  • Dressings
  • Spices & Condiments
  • Salad Tools
  • How to Guides
  • What's in Season
  • Let's Shop!

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 · Salads with Anastasia · All Rights Reserved

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsOKAY
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT