Mango-Avocado Salad with Lime-Cilantro Dressing
A vibrant, cool salad with ripe mango and avocado, tossed in a zesty lime-cilantro dressing — ideal for staying chilled during transport. This mexican-inspired salads ready in about 15 minutes blends (300g), peeled and diced mango, large, diced avocado, (75g), thinly sliced red onion 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 250 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
- 2 cups (300g), peeled and diced mango
- 1 large, diced avocado
- 1/2 cup (75g), thinly sliced red onion
- 1/4 cup (15g), chopped cilantro
- 2 tbsp lime juice
- 1 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 cup (30g), spinach and arugula mixed greens
Instructions
- Step 1: In a large bowl, combine 2 cups diced mango, 1 diced avocado, 1/2 cup thinly sliced red onion, and 1/4 cup chopped cilantro.
- Step 2: In a small bowl, whisk 2 tbsp lime juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
- Step 3: Drizzle dressing over the salad mixture and toss gently until evenly coated.
- Step 4: Divide salad among plates and top with 1 cup mixed greens per serving. Chill for 30 minutes before serving to maintain cool temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-Avocado Salad with Lime-Cilantro 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 Lime-Cilantro 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 Lime-Cilantro 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 Lime-Cilantro 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 Lime-Cilantro Dressing?
Mexican 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
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