Island-Inspired Mango and Avocado Salad with Lime Vinaigrette

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

A vibrant and refreshing salad combining sweet mango, creamy avocado, and crisp greens tossed in a zesty lime dressing. This Caribbean recipe (vegan), ready in about 15 minutes, pairs ripe mango, peeled and diced, ripe avocado, diced, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 Caribbean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until the vinaigrette emulsifies and becomes slightly thickened.
  2. Step 2: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup diced ripe mango, 1 cup diced ripe avocado, 1/4 cup thinly sliced red onion, and 1/4 cup fresh cilantro leaves.
  3. Step 3: Drizzle the lime vinaigrette over the salad ingredients and toss gently but thoroughly to coat all components evenly. Serve immediately for optimal freshness and flavor.

Frequently asked questions

How long does Island-Inspired Mango and Avocado 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 Island-Inspired 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 ripe mango, peeled and diced from drying out.

Can I substitute ingredients in Island-Inspired 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 Island-Inspired 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 Island-Inspired 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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