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5 from 1 vote

Mango Salad with Avocado and Cucumber

This zesty and colourful Mango Salad with Avocado and Cucumber is packed with flavor and ready in just 15 minutes. It is the perfect side dish for your summer cookouts, picnics, or potlucks!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegetarian
Servings: 4 people
Calories: 183kcal
Author: Ayla Clulee

Equipment

Ingredients

For the Salad

  • 1 large mango (peeled and cubed)
  • 1 medium avocado (peeled and cubed)
  • 2 persian cucumbers (peeled and cubed)
  • 1 red chili (sliced)
  • ½ banana shallot (peeled and sliced)
  • 2 tablespoon coriander (chopped)

For the Dressing

  • 2 tablespoon lime juice
  • 1 ½ tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • ¼ teaspoon salt
US Customary - Metric

Instructions

Preparing the Vegetables

  • Prepare the mango by peeling it with a vegetable peeler or sharp knife. Lay it on its side and cut off the tail end. Hold the mango upright and slice off the two fleshy sides, avoiding the pit. You'll have two oval-shaped pieces. Take one mango half and cut thin, even slices lengthwise, aiming for slices about ½ inch thick. Stack several mango slices on top of each other and then cut them into ½ inch strips. Finally, turn the stack of mango strips and cut across them to create diced mango for your salad.
  • To finish the prep, peel and cube avocado, and cucumbers similar size to diced mango. Slice 1 red chili and ½ banana shallot. Chop 2 tablespoons of coriander.
  • Place your prepared vegetables and herbs in a large bowl.

Preparing the Dressing

  • Combine 2 tablespoons of freshly squeezed lime juice, 1 ½ tablespoons of extra virgin olive oil, 1 tablespoon of honey, and ¼ teaspoon of salt in a small bowl.
  • Stir it well to ensure the dressing is thoroughly mixed.
  • Drizzle the dressing over the salad ingredients and toss gently to combine.
  • Transfer it to a salad bowl and serve the Mango Salad with Avocado and Cucumber immediately.

Notes

  • Choose ripe but firm mangoes and avocados for the best texture and flavor.
  • Adjust the amount of red chili according to your preference for spiciness.
  • Make sure to toss the salad gently to avoid mashing the avocado.
  • If making the salad ahead of time, store the dressing separately and toss with the salad just before serving to keep it crisp and fresh.

Nutrition

Calories: 183kcal | Carbohydrates: 19g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 151mg | Potassium: 391mg | Fiber: 5g | Sugar: 13g | Vitamin A: 758IU | Vitamin C: 43mg | Calcium: 16mg | Iron: 1mg