Avocado Mango Salad
Mango Avocado Salad is a refreshing mix of creamy avocado, sweet mango, crisp red onion, juicy tomatoes, and fresh basil, all tossed in a zesty lemon vinaigrette. Light yet satisfying, it’s perfect for summer sides, picnics, or quick lunches.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Ingredients
2 medium ripe avocados, diced into ½-inch cubes
1 medium ripe mango, peeled and diced into ½-inch cubes
½ red onion, thinly sliced (soaked in cold water to mellow)
1 cup cherry tomatoes, halved
½ cup fresh basil, thinly sliced (chiffonade)
Vinaigrette:
2 tablespoons extra virgin olive oil
1½ tablespoons fresh lemon juice
½ teaspoon lemon zest
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
Instructions
- Soak sliced red onion in cold water for 10 minutes. Drain well.
- Dice mango and avocado into ½-inch cubes. Halve cherry tomatoes. Slice basil into ribbons.
- In a bowl or jar, whisk olive oil, lemon juice, zest, salt, and pepper until emulsified.
- In a large bowl, gently combine mango, avocado, onion, tomatoes, and basil.
- Drizzle with vinaigrette and toss lightly to coat.
- Serve immediately or chill for 15–30 minutes before serving.
Notes
- Toss avocado with lemon juice to prevent browning.
- Use lime instead of lemon for a zestier flavor.
- Add chickpeas, quinoa, or tofu to make it a meal.
- Best enjoyed fresh; store up to 1 day in the fridge.
- Prep ingredients ahead but combine just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 9 g
- Sodium: 410 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg
Find it online: https://cheftinaskitchen.com/avocado-mango-salad/
