No-Cook Tropical Mango Avocado Salad

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

A refreshing, no-cook salad combining creamy avocado and juicy mango with a zesty lime dressing, perfect for a light summer side or snack. This Caribbean-inspired no-cook recipe (vegan, gluten free), ready in about 10 minutes, pairs ripe mango, ripe avocado, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 large, peeled and diced into 1/2-inch cubes ripe mango
• 1 medium, peeled and diced into 1/2-inch cubes ripe avocado
• 1/2 small, finely chopped red bell pepper
• 2 tbsp, chopped fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 tbsp (optional for crunch) chopped toasted cashews

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Instructions

1. Step 1: In a medium bowl, gently combine 1 large diced mango, 1 medium diced avocado, 1/2 finely chopped red bell pepper, and 2 tbsp chopped fresh cilantro.
2. Step 2: In a small bowl, whisk together 2 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Pour the lime dressing over the mango-avocado mixture and toss gently to coat, being careful not to mash the avocado.
4. Step 4: Sprinkle 2 tbsp chopped toasted cashews over the salad for a crunchy texture if desired. Serve immediately.