This avocado mango salad combines creamy avocado, juicy mango, cherry tomatoes, red onion, and basil with a zesty lemon vinaigrette—perfect for summer!
You ever have those moments where you throw together random ingredients and somehow create magic? Yeah, this avocado mango salad? Total accident.
It was a hot summer afternoon, and I was prepping for a backyard cookout. You know the vibe—grill smoking, kids running around, music playing. But my food lineup? All beige. Burgers, potato salad, chips… basically a picnic in sepia tones.
I needed color—something fresh, vibrant, and not just another bowl of mixed greens. So I grabbed a perfectly ripe mango I’d been avoiding all week (you know the one—you buy it, admire its beauty on the counter, then forget about it). Paired it with some creamy avocados, red onion for a bit of bite, cherry tomatoes for pop, and a handful of fresh basil because… why not?
The dressing? Lemon juice, olive oil, and a pinch of zest—super simple but bright. Tossed it all together, and let me tell you—it didn’t just balance the meal; it stole the spotlight.
Now, it’s a summer staple at my house. Honestly, I make it just for me sometimes—no grilling required.
Why You’ll Love This Avocado Mango Salad Recipe?
- Fresh, Creamy, and Sweet: The perfect balance of flavors and textures.
- Quick and Easy: You’ll be done in 15 minutes. Seriously.
- Healthy: Packed with wholesome ingredients and healthy fats.
- Crowd-Pleaser: Looks fancy but requires zero effort.
- Perfect for Summer: Bright, colorful, and tastes like sunshine.
Ingredient Notes:
A simple salad like this relies on great ingredients. Here’s why each one matters:
- Avocados: Go for ripe but slightly firm ones—too soft, and they’ll turn into guac.
- Mango: Sweet, juicy mango makes the salad pop. If it smells sweet and gives slightly when pressed, it’s ready.
- Cherry Tomatoes: Sweet and juicy! Grape tomatoes work too, just slice ‘em up.
- Red Onion: Adds a sharp bite, but thin slices keep it subtle. (Pro tip: Soak the slices in water for 5 minutes to mellow the flavor.)
- Basil: Fresh basil adds a slightly sweet, peppery flavor that just works here.
- Lemon Juice & Zest: Trust me, the zest adds so much brightness—don’t skip it.
- Olive Oil: Use a good-quality extra virgin olive oil. The simpler the salad, the more the oil matters.
- Salt & Pepper: Don’t underestimate this duo—it brings everything together.
How To Make Avocado Mango Salad?
Seriously, if you can chop, you can make this.
Step 1: Prep the Mango
Mangoes can be a little tricky, but here’s the easiest way: Hold it upright, slice down the sides, and avoid the large seed in the center. Peel the slices and chop the flesh into cubes. If there’s still some mango left on the seed, scrape it off. No mango goes to waste!
Step 2: Dice the Avocado
Cut the avocados in half, remove the pit (carefully—no avocado injuries here), and scoop out the flesh with a spoon. Dice into even cubes.
Pro Tip: If you’re making this ahead, toss the avocado in a little lemon juice to keep it from browning.
Step 3: Chop the Veggies
Thinly slice the red onion—think delicate slivers, not chunky rings. Halve the cherry tomatoes and finely chop the basil.
Step 4: Whisk Up the Lemon Vinaigrette
In a small bowl (or a mason jar if you love a good shake), combine the olive oil, lemon juice, lemon zest, salt, and black pepper. Shake or whisk until smooth and slightly creamy.
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Step 5: Assemble the Salad
Add the avocado, mango, cherry tomatoes, red onion, and basil to a large bowl. Drizzle the vinaigrette over the top and toss gently. Be careful not to mash the avocado—you want those beautiful chunks intact!
Step 6: Chill & Serve
If you have the patience, let the salad chill in the fridge for 10-15 minutes. The flavors blend beautifully when they have a little time to hang out together. Serve cold for the ultimate summer vibe.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 1 day. Press plastic wrap directly onto the surface to minimize avocado browning.
- Freezer: Not recommended. Avocado turns mushy when frozen.
- Pro Tip: If you’re prepping ahead, leave the avocado out until just before serving.
Variations and Substitutions:
This salad is so easy to customize. Try one of these twists:
- Spicy Kick: Add some diced jalapeño for a little heat.
- Extra Crunch: Sprinkle in toasted pumpkin seeds or sliced almonds.
- Protein Boost: Add grilled shrimp, chicken, or black beans for a heartier dish.
- Herb Swap: Try cilantro instead of basil for a tropical twist.
- Tropical Flair: Swap the mango for pineapple—it totally works.
What to Serve with Avocado Mango Salad?
This salad pairs beautifully with so many dishes! Try it with:
- Grilled Chicken: The fresh, citrusy vibes balance smoky flavors perfectly.
- Fish Tacos: Seriously, try it on the tacos—it’s game-changing.
- Seafood: Think grilled shrimp or a pan-seared salmon fillet.
- BBQ Favorites: Ribs, pulled pork—yes, even burgers.
- Tortilla Chips: Honestly? It doubles as a chunky salsa.
Frequently Asked Questions:
Can I make this salad ahead of time?
Yes, but wait to add the avocado until right before serving to keep it from browning.
What if my mango isn’t ripe?
Place it in a paper bag with a banana for a day—it’ll ripen faster!
Is this salad vegan?
Totally! Every ingredient here is plant-based and delicious.
I promise this avocado mango salad will brighten up your next cookout—or honestly, just make any random Tuesday feel a little fancier. It’s sweet, creamy, tangy, and ridiculously easy to throw together.
So, what do you think? Planning to make it? Add your own twist? I’d love to hear how it turns out—drop a comment below and share your version!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Avocado Mango Salad
Ingredients
For the Salad:
- 2 ripe avocados cubed
- 1 medium mango peeled and diced
- ½ red onion thinly sliced
- 1 cup cherry tomatoes halved
- ½ cup fresh basil chopped
For the Lemon Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 1½ tablespoons freshly squeezed lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Prepare the Mango
- Peel the mango and slice off the flesh, avoiding the large seed in the center. Cut the flesh into small, even cubes. Ensure the pieces are bite-sized for better balance in the salad.
Dice the Avocados
- Slice the avocados in half and carefully remove the pits. Using a spoon, scoop out the flesh and cut it into evenly sized cubes. If desired, gently toss the avocado in a splash of lemon juice to prevent browning while you prepare the remaining ingredients.
Chop the Vegetables and Herbs
- Thinly slice the red onion and halve the cherry tomatoes. Chop the basil leaves into smaller pieces, ensuring they are not bruised for optimal freshness and presentation.
Prepare the Lemon Vinaigrette
- In a small bowl or a sealed jar, combine the extra virgin olive oil, freshly squeezed lemon juice, lemon zest, salt, and black pepper. Whisk or shake vigorously until well blended and emulsified. Taste the vinaigrette and adjust the salt or lemon juice if needed.
Assemble the Salad
- In a large mixing bowl, gently combine the prepared avocado, mango, cherry tomatoes, red onion, and basil. Pour the vinaigrette evenly over the salad and toss gently to ensure all ingredients are well coated. Be careful not to mash the avocado while mixing.
Chill and Serve
- For optimal flavor, cover the salad and allow it to chill in the refrigerator for approximately 15 minutes before serving. Serve cold as a side dish or light entrée.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
