Dominican-Style Mango and Avocado Salad with Citrus Vinaigrette
A refreshing Caribbean salad combining sweet mangoes and creamy avocados dressed in a tangy citrus vinaigrette, perfect as a light appetizer or side dish. This Caribbean-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs ripe mango, ripe avocado, 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.
Ingredients
- 1 large, peeled and diced into 1/2-inch cubes ripe mango
- 1 medium, peeled and diced into 1/2-inch cubes ripe avocado
- 1 small, finely diced red bell pepper
- 1/4 small, finely minced red onion
- 2 tbsp, chopped fresh cilantro
- 3 tbsp, freshly squeezed lime juice
- 2 tbsp, freshly squeezed orange juice
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp, freshly ground black pepper
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Equipment for this recipe
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Instructions
- Step 1: In a large mixing bowl, combine 1 large diced ripe mango, 1 diced ripe avocado, 1 small finely diced red bell pepper, 1/4 small minced red onion, and 2 tbsp chopped fresh cilantro.
- Step 2: In a separate small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp freshly squeezed orange juice, 2 tbsp extra virgin olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until the dressing is emulsified and tangy.
- Step 3: Pour the citrus vinaigrette over the diced fruit and vegetables, gently tossing to coat all ingredients without mashing the avocado. Serve immediately for a vibrant, fresh salad.








