Avocado and Mango Keto Salad with Lime Vinaigrette
A refreshing, low-carb salad combining creamy avocado and sweet mango with a zesty lime dressing, perfect for light keto meals. This latin american-inspired keto (vegan) ready in about 15 minutes pairs medium, diced ripe avocado, diced fresh mango, medium, diced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, diced ripe avocado
- 1 cup, diced fresh mango
- 1 medium, diced cucumber
- 1/4 cup, thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 3 tbsp, fresh lime juice
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 small, seeded and minced (optional) jalapeño
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 2 diced ripe avocados, 1 cup diced fresh mango, 1 diced medium cucumber, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh cilantro.
- Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp extra virgin olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 minced seeded jalapeño if using, until emulsified.
- Step 3: Pour the lime vinaigrette over the salad ingredients and gently toss to coat without mashing the avocado.
- Step 4: Chill the salad in the refrigerator for 10 minutes before serving to meld the flavors. Serve as a refreshing side or light main for a keto-friendly meal.
Frequently asked questions
How long does Avocado and Mango Keto Salad with Lime Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Avocado and Mango Keto Salad with Lime Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced ripe avocado from drying out.
Can I substitute ingredients in Avocado and Mango Keto Salad with Lime Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Avocado and Mango Keto Salad with Lime Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Avocado and Mango Keto Salad with Lime Vinaigrette keto?
Yes — this recipe is tagged keto, vegan, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
