Avocado Mango Salad

Avocado mango salad is a simple and refreshing salad that's full of flavor and just ideal for summer. It's perfect for picnics, BBQs or simply as a healthy snack.

This avocado mango salad simply screams summer! It's a super easy-to-make treat that's both refreshing and delicious.

The mango and avocado combination is bright and tasty, and the lime dressing is simply out of this world. The salad has Thai vibes from the sweet and spicy dressing, and it's just the perfect side for summer parties.

If you're wondering what to serve with this spicy mango avocado salad, here are some ideas:

• Vegan pulled jackfruit
• Vegan burgers
• Vegan kebabs
• Grilled veggie skewers
• Grilled vegan garlic bread
• Cauliflower "steak"

Why you'll love this avocado mango salad

• It's very easy to make - all you have to do is make a simple dressing and cut your mangoes and avocados into cubes.
• It's super refreshing, bright and healthy.
• You can easily customize it to make it your own.

Ingredients and substitutions

Avocado oil - You can also use extra virgin olive oil for the dressing.

Lime juice - You'll need the juice of half a large lime to make this mango salad dressing. Besides making the salad extra zesty and flavorful, the lime juice also reduces the oxidizing of the avocado.

Date syrup - I love the date syrup and lime juice combo in this salad! You can substitute it with maple syrup.

Garlic - This is optional, so feel free to skip it if you want the avocado mango salad more on the sweet side. I personally love how minced garlic adds tons of interest to the salad.

Mango - The mangoes you use in this Thai mango salad recipe should be ripe but still firm.

Avocado - Just like with the mangoes, you want the avocados to be ripe but still quite firm.

Red onion - Finely chopped shallots also work well in this salad.

Cilantro - I love the flavor of fresh cilantro in this salad, but if you're not a fan, you can skip it or use fresh parsley instead.

How to make mango and avocado salad

Mix the avocado oil, lime juice, date syrup and garlic in a small bowl.

Add the mango, avocado, red onion and the dressing to a large bowl and toss to combine.

Stir in the cilantro and enjoy.

Leftovers and storage

• This avocado mango salad is best served the same day. If you're not serving it immediately, store it in the fridge in an airtight container.
• Any leftovers should be consumed within two days. The avocado may become a bit brown the next day, but that shouldn't have an effect on the taste.
• I don't recommend freezing this salad.

Recipe notes and tips

• To make sure the mangoes are ripe, squeeze them gently - they should be slightly soft but not very squishy.
• Add 1 cup (150 g) halved cherry tomatoes for extra brightness.
• Make sure you toss the salad carefully, so you don't crush the avocado chunks, especially if they're quite ripe.

If you liked this mango avocado salad recipe, you might also like some of my other easy salad recipes:

• Vegan Tzatziki Pasta Salad
• Easy Chickpea Tabbouleh
• Fava Bean Chickpea Salad
• Vegan Cashew Pesto Pasta Salad

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