Mango-Avocado Salad with Lime Vinaigrette
A vibrant salad featuring ripe mango and creamy avocado in a zesty lime dressing, perfect for a refreshing side or light meal. This tropical-inspired salads (vegetarian) ready in about 15 minutes pairs peeled and diced ripe mango, diced ripe avocado, thinly sliced red onion 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 150 calories and feeds 4, 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
- 2 cups, peeled and diced ripe mango
- 1, diced ripe avocado
- 1/4 cup, thinly sliced red onion
- 1/4 cup, chopped fresh cilantro
- 1/4 cup lime juice
- 2 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups mixed greens
Instructions
- Step 1: Whisk 1/4 cup lime juice, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl to make vinaigrette.
- Step 2: In a large bowl, combine 2 cups diced ripe mango, 1 diced ripe avocado, 1/4 cup thinly sliced red onion, and 1/4 cup chopped cilantro.
- Step 3: Pour vinaigrette over salad ingredients and toss gently until evenly coated.
- Step 4: Divide mixture over 2 cups mixed greens and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-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 Mango-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 peeled and diced ripe mango from drying out.
Can I substitute ingredients in Mango-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 Mango-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 Mango-Avocado Salad with Lime Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
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