Chopped Avocado and Mango Salad with Cilantro-Lime Dressing

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

A refreshing and vibrant salad combining creamy avocado, sweet mango, and a zesty cilantro-lime dressing, perfect for a light side dish. This caribbean-inspired salads (vegan, gluten free) ready in about 15 minutes pairs ripe avocado, ripe mango, red bell pepper 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 180 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: 15 min Serves 4 Caribbean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 medium diced ripe avocados, 1 medium peeled and diced ripe mango, 1 small diced red bell pepper, 1/4 small finely chopped red onion, and 1/4 cup chopped fresh cilantro.
  2. Step 2: In a small bowl, whisk together 3 tablespoons lime juice, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 small minced jalapeño (if using) until emulsified.
  3. Step 3: Pour the cilantro-lime dressing over the salad ingredients and gently toss to coat evenly, taking care not to mash the avocado.
  4. Step 4: Serve immediately or chill for 10 minutes to blend flavors before serving.

Frequently asked questions

How long does Chopped Avocado and Mango Salad with Cilantro-Lime Dressing 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 Chopped Avocado and Mango Salad with Cilantro-Lime Dressing?

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 ripe avocado from drying out.

Can I substitute ingredients in Chopped Avocado and Mango Salad with Cilantro-Lime Dressing?

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 Chopped Avocado and Mango Salad with Cilantro-Lime Dressing 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 Chopped Avocado and Mango Salad with Cilantro-Lime Dressing vegan?

Yes — this recipe is tagged vegan, 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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