Mango & Avocado Salad with Coconut Vinaigrette

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A refreshing vegetarian salad featuring ripe mango and avocado in a creamy coconut dressing, inspired by tiki bar side dishes. This Tropical-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs ripe mango, avocado, red cabbage 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 280 calories and feeds 2, 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 cup ripe mango
• 1 medium avocado
• 1/2 cup red cabbage
• 1/4 cup coconut milk
• 2 tbsp lime juice
• 1 tbsp honey
• 2 tbsp unsweetened shredded coconut
• 1 tbsp cilantro
• 1 tsp olive oil

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Instructions

1. Step 1: Dice mango and avocado into 1/2-inch cubes, then gently toss with red cabbage in a medium bowl.
2. Step 2: Whisk coconut milk, lime juice, honey, and 1 tsp olive oil in a small bowl until smooth and emulsified.
3. Step 3: Add shredded coconut and chopped cilantro to the vinaigrette, stirring until fully incorporated.
4. Step 4: Pour dressing over salad and toss gently until all ingredients are evenly coated without mashing the avocado.
5. Step 5: Serve immediately, ensuring the vinaigrette is cool and the avocado remains intact for creamy texture.