"We independently review the products we recommend! When you buy through links on AHealthyBowl.com, We may earn an affiliate commission. Learn more"
I always strive to whip up quick, healthy meals that leave my taste buds craving more. This summer, I stumbled upon a refreshing Mango Avocado Salad perfect for those who adore salads. The ingredients, such as zesty chili powder, fruity olive oil, tangy lime juice, juicy cherry tomatoes, and fresh mint leaves, blend perfectly, making each bite delightful.
If you want to add variety to your salad game, try other scrumptious avocado-based recipes. Try Tomato Avocado Cucumber Salad, Avocado Corn salad, Creamy Avocado Pasta Salad, Avocado egg salad, and Mango salad – they’re all simple to make and burst with flavor. This easy-to-follow recipe is the perfect appetizer loaded with all the summer ingredients. If you’re an avid salad lover, give this Mango Avocado Salad recipe a go – it will impress your taste buds and guests!
Why Would You Like Mango Avocado Salad?
- As it is quick and easy to make, this is perfect for Potluck BBQs, winning potluck salad recipes, and all summer potluck meals.
- This summer pack salad is very refreshing, bright, and flavorful.
- This colorful recipe is kids friendly, as your kids will love it.
- Avocado is a good Vitamin E source that contains healthy fats; both are good sources of Vitamin C, beta-carotene, and fibers.
- The delicious Mango Avocado Salad is paleo-approved, healthy, and gluten-free.
- The recipe is famous due to its light and fresh flavors.
Ingredients For Mango Avocado Salad
- 1 tbsp lime juice
- 4-5 garlic cloves, minced
- 2 tbsp olive oil
- ½ tsp kosher salt
- 1 mango, diced into 1/2 -inches cubes
- 2 sweet peppers diced
- 1 avocado, diced
- 200-250g cherry tomatoes
- Basil
- Chopped mint
Ingredients Notes
Mangoes
To make the salads taste great, use ripe, firm mangoes. Grab the mangoes while grocery that gives you trim when you press it. They will not give you perfect dice or cubes if they are too soft. In another case, they will be less ripe and lack flavor if they are too firm.
Avocado
Use ripe avocados so well that the texture must be firm but not too tight. Make sure you use avocados with their healthy fat. In a salad, they become softer and leave their overall creaminess to the salad dressing.
Basil and Mint
Buy fresh basil, do not buy too much. One bowl is enough for the salad. The mint flavor is great with mango and avocado. Chop mint finely if you want to add great flavor to the salad. It is the perfect match with avocados and lime juice.
Sweet pepper, Olive Oil, and Tomatoes
Cut the pepper into dice to add the bite with freshness, spice, crunch, and fresh color. Use only good quality extra virgin olive oil. I recommend using grape or cherry tomatoes as they are juicy and sweet.
Lime Juice
Lime Juice preserves avocado from turning brown. For the best taste, use only freshly squeezed lemon. It also helps to reduce avocado oxidization.
Garlic
Freshly minced garlic gives the best taste. It is the finest savory ingredient in the recipe.
How to Make Mango Avocado Salad?
Step One: Adding the Veggies to the Bowl
- Add basil leaves to the bowl.
- Take sliced mango and avocado pieces and add to the bowl.
- Add cherry tomatoes, sweet peppers, garlic, and mint.
Step Two: Prepare the Dressing
- Take half of a large lime and squeeze it to get the lemon juice.
- Add olive oil, lemon juice, and kosher salt to the bowl. Mix the dressing well and add it to the bowl evenly.
Step Three: Mix and Serve
- Mix the ingredients well using a medium size spoon.
- The salad is ready for serving.
Expert Tips to make the best Mango Avocado Salad
- You can make it in a bowl at home and create less mess in the kitchen by simply whisking the top dressing in a bowl.
- Don’t skip using lime juice, as it is the ingredient in the recipe and prevents mango and avocado from changing color.
- When your salad is ready, place it in the fridge for 30 minutes. It is enough time to salad for to develop its flavors ultimately.
- You can serve it immediately after making it, but for the best results for taste, you must put it into the fridge.
- Don’t cut the avocado and mango into big pieces. If you want to balance all the flavors, cut them into bite-size pieces.
- Make sure to add minced cloves of garlic to the salad. If you don’t like to eat garlic in the salad, you can skip it, but most people want to add garlic flavor.
How to Store Mango Avocado Salad?
- Store it in the fridge to keep Mango Avocado Salad fresh for as long as possible.
- Keep the salad leftovers in a container with a lid. Make sure the container must be sealed enough and tightly.
How to Freeze Mango Avocado Salad?
- All the ingredients in the recipe you have used are fresh, so you must eat it within 2 days.
- You can store it in the fridge with a tight lid container for 2 days.
- Even if you toss the salad with lime juice-based dressing, it will turn brown the salad if it sits longer.
Reheating Instructions
- Generally, there is no need to reheat the salad. If you store it in the fridge for later use, a microwave oven is the most suitable for reheating the salad.
- Defrost the container, wrap it with foil paper, and reheat it in the microwave for 1 minute.
- Reheat the oven, and hold on to the maximum flavor and the primary texture.
- All the ingredients used in the salad don’t require too much time to reheat; it only takes 1-2 minutes.
Alternative Ingredients
- Pairing it up with rice or quinoa will give you a great flavor.
- Diced cucumbers will add juicy flavors.
- Black beans are optional; add them if you want.
- 1 large head of Boston lettuce, trimmed and leaves torn into large pieces
- ¼ cup Shallot
- 1 tbsp Fish Sauce
- ½ cup chopped Cilantro leaves and tender stems
- 8-ounce Snap Peas, trimmed and thinly sliced on the diagonal
- You can try Grilled corn; cut the grilled kernels off the cob and toss them finely.
Alternative Recipes
- Shrimp Kabobs
- German Salad
- French Carrot Salad
- Tomato Avocado Cucumber Salad
- Florida Avocado Breakfast Recipes
- Grilled Mahi Mahi
- Grilled Shrimp Skewers
- Black Bean Quinoa Tacos
- Flank Steak Tacos
- Brisket Tacos
Frequently Asked Questions
To check ripeness, squeeze the mango gently. A ripe mango has slightly soft flesh inside. You can also use this method with avocados and peaches; they become softer if they ripen. The ripened mangoes are golden and have a fruity aroma from their stems.
You can serve it with grilled food or maybe with non-grilled food as well. It can also be paired with many side dishes with proteins like fries or white rice. It can be served all the time with BBQ dishes in gatherings. I serve it with grilled shrimp, chicken, steaks, or salmon.
The recipe uses all ingredients you must serve immediately and fresh because they change color quickly. You have to read all the ingredients ahead you like except avocados; you add the avocados just before you serve the salad. You can store it overnight but in an airtight container in the fridge.
Mango Avocado Salad
Ingredients
- 1 tbsp lime juice
- 5 garlic cloves, minced
- 2 tbsp olive oil
- ½ tsp kosher salt
- 1 mango, diced into ½ -inches cubes
- 2 sweet peppers diced
- 2 avocado, diced
- 250 g cherry tomatoes
- ⅔ cup Basil
- Chopped mint leaves
Instructions
- Take Avocados and mangos and cut them into bite-sized cubes.
- Add diced sweet pepper, chopped mint, minced garlic, and cherry tomatoes to a boil. Mix everything well.
- Add olive oil, salt, and lime juice to the mixed material as dressing and mix well.
- Serve the salad immediately. You can store the salad for up to 2 nights in an airtight container in the fridge. Avocado turns brown if you keep them for too long.
