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!
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.
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 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.
How to Make It (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 - How to Cut Your Mango
SLICE OFF FIRST MANGO CHEEK
SLICE OFF 2ND MANGO CHEEK
CUT FLESH INTO CROSS-HATCH
SCOOP OUT DICED MANGO
OR FLIP OUT AND CUT OFF
PEEL SKIN FROM AROUND THE PIT
CUT AROUND SEED
DICE FLESH FROM SEED
Step 2 - Prepare Your Leaves
WASH AND DRY ROCKET/ARUGULA
STRIP MINT LEAVES FROM STEMS
Step 3 - Prepare the Remaining Ingredients
CUT PEPPER INTO STRIPS
Step 4 - Assemble Your Delicious Mango Avocado Salad
ADD INGREDIENTS TO 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 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.
A great salad for those of you who are vegan, vegetarian or paleo eaters.
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- Salad Spinner
- 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 mint leaves
- ¼ cup avocado oil
- 3 tablespoons fresh lime juice
- 2 tablespoons coconut flakes
- First, grab a large mixing bowl 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 it 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!