Charred Mango and Avocado Salad with Lime Vinaigrette

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

A refreshing salad combining smoky charred mango and creamy avocado, dressed with a zesty lime vinaigrette for a perfect tropical side. This mediterranean-inspired salads (vegan) ready in about 15 minutes pairs medium, peeled and cubed ripe avocado, mixed baby greens, thinly sliced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill pan over medium-high heat. Arrange 1 large peeled and sliced mango pieces on the pan and cook for 2 minutes per side until grill marks appear and mango softens slightly.
  2. Step 2: In a large salad bowl, combine 4 cups mixed baby greens, 2 cubed ripe avocados, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh cilantro.
  3. Step 3: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 1 tbsp honey, 3 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and optional 1/4 tsp chili flakes until emulsified.
  4. Step 4: Add grilled mango pieces to the salad bowl and drizzle with the lime vinaigrette. Toss gently to coat all ingredients evenly.
  5. Step 5: Serve immediately for a bright, smoky, and creamy tropical salad experience.

Frequently asked questions

How long does Charred Mango and Avocado Salad with Lime Vinaigrette take to make?

Total time is about 15 minutes (10 min prep + 5 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 Charred Mango and Avocado 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 mixed baby greens from drying out.

Can I substitute ingredients in Charred Mango and Avocado 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 Charred Mango and Avocado 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 Charred Mango and Avocado Salad with Lime Vinaigrette vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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