Avocado and Mango Keto Salad with Lime Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Prep: 15 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Pour the lime vinaigrette over the salad ingredients and gently toss to coat without mashing the avocado.
  4. 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.

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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.

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