Mango-Avocado Salad with Coconut Lime Dressing
A vibrant salad featuring ripe mango, creamy avocado, and crunchy toasted coconut, tossed in a tangy coconut-lime dressing for a refreshing side. This tropical-inspired salads ready in about 15 minutes blends medium ripe mango, ripe avocado, mixed greens into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 medium ripe mango
- 1 ripe avocado
- 2 cups mixed greens
- 1/4 cup toasted coconut flakes
- 1/4 cup fresh cilantro
- 2 tbsp coconut milk
- 1 tbsp lime juice
- 1 tsp honey
- 1/4 tsp salt
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp coconut milk, 1 tbsp lime juice, 1 tsp honey, and 1/4 tsp salt to make the dressing.
- Step 2: Dice 1 medium ripe mango and 1 ripe avocado into 1/2-inch cubes, then combine with 2 cups mixed greens in a large bowl.
- Step 3: Add 1/4 cup toasted coconut flakes and 1/4 cup fresh cilantro to the bowl.
- Step 4: Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
- Step 5: Serve immediately to prevent browning of the avocado and mango.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-Avocado Salad with Coconut Lime Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mango-Avocado Salad with Coconut Lime Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mango-Avocado Salad with Coconut 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-Avocado Salad with Coconut 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.
What goes well with Mango-Avocado Salad with Coconut Lime Dressing?
Tropical salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order tropical delivery again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
