South Florida Mango and Avocado Salad with Citrus Vinaigrette
A refreshing salad combining ripe mango, creamy avocado, and crisp greens tossed in a tangy citrus vinaigrette inspired by Florida's tropical flavors. This american-inspired salads (vegan) ready in about 15 minutes pairs ripe mango, diced, ripe avocado, diced, mixed baby greens 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 180 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
- 1 cup ripe mango, diced
- 1 cup ripe avocado, diced
- 4 cups mixed baby greens
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 3 tbsp Seminole orange juice
- 1 tbsp lime juice
- 3 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 4 cups mixed baby greens, 1 cup diced ripe mango, 1 cup diced ripe avocado, 1/2 cup thinly sliced red bell pepper, and 1/4 cup thinly sliced red onion.
- Step 2: In a small bowl, whisk together 3 tbsp Seminole orange juice, 1 tbsp lime juice, 3 tbsp olive oil, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and tangy.
- Step 3: Pour the citrus vinaigrette over the salad and toss gently to coat all ingredients evenly without mashing the avocado.
- Step 4: Garnish with 2 tbsp chopped fresh cilantro and serve immediately to enjoy the vibrant, fresh flavors.
Frequently asked questions
How long does South Florida Mango and Avocado Salad with Citrus 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 South Florida Mango and Avocado Salad with Citrus 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 ripe mango, diced from drying out.
Can I substitute ingredients in South Florida Mango and Avocado Salad with Citrus 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 South Florida Mango and Avocado Salad with Citrus 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 South Florida Mango and Avocado Salad with Citrus Vinaigrette vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
