Mango and Avocado Summer Salad with Cilantro-Lime Dressing
A refreshing summer salad combining ripe mango, creamy avocado, and crisp greens tossed in a bright cilantro-lime dressing. This mediterranean-inspired salads (vegan, gluten free) ready in about 15 minutes pairs large ripe mango, diced, large 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.
Ingredients
- 1 large ripe mango, diced
- 1 large ripe avocado, diced
- 4 cups mixed salad greens
- 1 medium red bell pepper, thinly sliced
- 1/4 medium red onion, thinly sliced
- 1/4 cup fresh cilantro leaves
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large salad bowl, combine 4 cups mixed salad greens, 1 large diced ripe mango, 1 large diced ripe avocado, 1 thinly sliced medium red bell pepper, 1/4 thinly sliced red onion, and 1/4 cup fresh cilantro leaves.
- Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: Pour the cilantro-lime dressing over the salad and toss gently to coat all ingredients evenly.
- Step 4: Serve immediately to enjoy the fresh flavors and vibrant colors.
Frequently asked questions
How long does Mango and Avocado Summer 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 Mango and Avocado Summer 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 large ripe mango, diced from drying out.
Can I substitute ingredients in Mango and Avocado Summer 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 Mango and Avocado Summer 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 Mango and Avocado Summer 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.
What others are saying
- ★★★★★
Best salad ever! Avocado stayed fresh for days and the mango added such a vibrant touch. Will make this weekly.
- ★★★★★
Perfect for hot summer days. The cilantro-lime dressing balanced the sweetness just right. Made it for my vegan friend - they loved it!
- ★★★★★
This salad saved my picnic! The mango and avocado combo with lime dressing is divine. My kids even ate it without complaining.
