Cilantro-Lime Avocado Salad with Mango and Toasted Corn
A refreshing salad combining creamy avocado, sweet mango, crunchy toasted corn, and zesty cilantro-lime dressing, inspired by Venezuela’s tropical flavors. This latin american-inspired salads (vegetarian) ready in about 22 minutes pairs medium, diced ripe avocados, large, diced ripe mango, (from about 2 ears) fresh corn kernels 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.
Ingredients
- 2 medium, diced ripe avocados
- 1 large, diced ripe mango
- 1 cup (from about 2 ears) fresh corn kernels
- 2 tbsp olive oil
- 3 tbsp fresh lime juice
- 1 tsp honey
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat a dry skillet over medium-high heat. Add 1 cup fresh corn kernels and toast, stirring frequently, for 5-7 minutes until golden brown and fragrant. Remove from heat and let cool.
- Step 2: In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: In a large bowl, combine 2 diced ripe avocados, 1 large diced mango, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and the toasted corn kernels.
- Step 4: Pour the cilantro-lime dressing over the salad and gently toss to coat all ingredients evenly without mashing the avocado. Serve immediately as a vibrant side dish or light meal.
Frequently asked questions
How long does Cilantro-Lime Avocado Salad with Mango and Toasted Corn take to make?
Total time is about 22 minutes (15 min prep + 7 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 Cilantro-Lime Avocado Salad with Mango and Toasted Corn?
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 avocados from drying out.
Can I substitute ingredients in Cilantro-Lime Avocado Salad with Mango and Toasted Corn?
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 Cilantro-Lime Avocado Salad with Mango and Toasted Corn 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 Cilantro-Lime Avocado Salad with Mango and Toasted Corn vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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