South Florida Mango and Avocado Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 salad recipe (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

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Instructions

1. 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.
2. 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.
3. Step 3: Pour the citrus vinaigrette over the salad and toss gently to coat all ingredients evenly without mashing the avocado.
4. Step 4: Garnish with 2 tbsp chopped fresh cilantro and serve immediately to enjoy the vibrant, fresh flavors.