Tossed Mango and Avocado Salad with Lime Vinaigrette
A vibrant salad where sweet mango meets creamy avocado in a zesty lime dressing, ideal as a light lunch or side. This puerto rican-inspired salads (vegetarian) ready in about 10 minutes pairs Mango, diced, Avocado, diced, Red onion, thinly sliced 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 280 calories and feeds 2, 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 Mango, diced
- 1 Avocado, diced
- 1/4 cup Red onion, thinly sliced
- 2 tablespoons Cilantro, chopped
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 1 teaspoon Honey
- 1/4 teaspoon Salt
Instructions
- Step 1: In a small bowl, whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon honey, and 1/4 teaspoon salt to create the vinaigrette.
- Step 2: In a large bowl, combine 1 cup diced mango, 1 diced avocado, 1/4 cup thinly sliced red onion, and 2 tablespoons chopped cilantro.
- Step 3: Pour the vinaigrette over the salad and toss gently until all ingredients are evenly coated. Serve immediately to prevent browning.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tossed Mango and Avocado Salad with Lime Vinaigrette take to make?
Total time is about 10 minutes (10 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 Tossed Mango and Avocado Salad with Lime 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 mango, diced from drying out.
Can I substitute ingredients in Tossed Mango and Avocado Salad with Lime 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 Tossed Mango and Avocado Salad with Lime Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tossed Mango and Avocado Salad with Lime Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
