No-Cook Tropical Avocado and Mango Salad with Cilantro Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing no-cook salad combining creamy avocado and sweet mango, tossed in a zesty cilantro lime dressing perfect for warm weather. This caribbean-inspired vegan ready in about 15 minutes pairs ripe avocado, fresh mango, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Serves 4 Caribbean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 2 diced ripe avocados, 1 large diced fresh mango, 1 small diced red bell pepper, 1/4 small chopped red onion, and 1/4 cup chopped fresh cilantro.
  2. Step 2: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  3. Step 3: Pour the cilantro lime dressing over the avocado and mango mixture and gently toss to coat, taking care to keep the avocado cubes intact.
  4. Step 4: Serve immediately or chill for 15 minutes to meld flavors; this vibrant salad pairs well with grilled meats or as a light standalone dish.

Frequently asked questions

How long does No-Cook Tropical Avocado and Mango Salad with Cilantro Lime Dressing 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 No-Cook Tropical Avocado and Mango Salad with Cilantro Lime Dressing?

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 ripe avocado from drying out.

Can I substitute ingredients in No-Cook Tropical Avocado and Mango Salad with Cilantro 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 No-Cook Tropical Avocado and Mango Salad with Cilantro 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 No-Cook Tropical Avocado and Mango Salad with Cilantro Lime Dressing?

Caribbean vegan 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.

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