Mango Avocado Spinach Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A tropical twist on a classic salad, blending ripe mango, creamy avocado, and peppery spinach for a vibrant, nutrient-packed dish. Perfect as a side or a light main course. This latin american-inspired salads (vegetarian) ready in about 15 minutes pairs baby spinach, medium ripe mango, medium avocado 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 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

• 4 cups baby spinach
• 1 medium ripe mango
• 1 medium avocado
• 1/2 cup red bell pepper
• 2 tbsp cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 jalapeño
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp toasted pumpkin seeds

Instructions

1. Step 1: Wash 4 cups baby spinach and pat dry. Dice 1 medium ripe mango into 1/2-inch cubes, and slice 1 medium avocado into 1/2-inch thick pieces.
2. Step 2: Julienne 1/2 cup red bell pepper and finely chop 2 tbsp cilantro. Seed and dice 1/2 jalapeño, removing membranes for less heat if desired.
3. Step 3: In a large bowl, combine the spinach, mango, avocado, bell pepper, cilantro, and jalapeño. Add 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Toss gently to coat.
4. Step 4: Sprinkle 2 tbsp toasted pumpkin seeds over the salad and toss again. Serve immediately at room temperature or chilled.