Tropical Mango & Avocado Salad with Coconut Vinaigrette
A refreshing vegetarian salad featuring ripe mango and avocado in a creamy coconut dressing, inspired by tiki bar side dishes. This tropical-inspired salads (vegetarian) ready in about 15 minutes pairs ripe mango, medium avocado, red cabbage 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 ripe mango
- 1 medium avocado
- 1/2 cup red cabbage
- 1/4 cup coconut milk
- 2 tbsp lime juice
- 1 tbsp honey
- 2 tbsp unsweetened shredded coconut
- 1 tbsp cilantro
- 1 tsp olive oil
Instructions
- Step 1: Dice mango and avocado into 1/2-inch cubes, then gently toss with red cabbage in a medium bowl.
- Step 2: Whisk coconut milk, lime juice, honey, and 1 tsp olive oil in a small bowl until smooth and emulsified.
- Step 3: Add shredded coconut and chopped cilantro to the vinaigrette, stirring until fully incorporated.
- Step 4: Pour dressing over salad and toss gently until all ingredients are evenly coated without mashing the avocado.
- Step 5: Serve immediately, ensuring the vinaigrette is cool and the avocado remains intact for creamy texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tropical Mango & Avocado Salad with Coconut 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 Tropical Mango & Avocado Salad with Coconut 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 from drying out.
Can I substitute ingredients in Tropical Mango & Avocado Salad with Coconut 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 Tropical Mango & Avocado Salad with Coconut 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 Tropical Mango & Avocado Salad with Coconut 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.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
