Quick Mango and Avocado Summer Salad

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A refreshing salad combining ripe mango, creamy avocado, and crisp greens with a zesty lime dressing. This Caribbean-inspired Easter recipe (vegan), ready in about 10 minutes, pairs ripe mango, ripe avocado, mixed salad greens 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.

Ingredients

• 1 large, peeled and diced ripe mango
• 1 medium, diced ripe avocado
• 4 cups mixed salad greens
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro leaves
• 3 tbsp, freshly squeezed lime juice
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
2. Step 2: In a large salad bowl, combine 4 cups mixed salad greens, 1 large peeled and diced mango, 1 medium diced avocado, 1/4 cup thinly sliced red onion, and 1/4 cup chopped cilantro leaves.
3. Step 3: Drizzle the lime dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately for best freshness.