Dessert

Avocado Mango Salad with Zesty Lime Dressing Recipe

ByHarper Ellington March 13, 2026March 13, 2026

Introduction

This Avocado Mango Salad with Zesty Lime Dressing is a refreshing and vibrant dish perfect for warm weather. Combining creamy avocado, sweet mango, and a tangy dressing, it’s a quick and colorful salad that brightens any meal.

A close-up of a white bowl filled with a fresh salad that has two main layers: bright yellow mango cubes and light green avocado chunks mixed with chopped green cilantro leaves and small pieces of red onion scattered throughout. The mango pieces are smooth and shiny, giving a juicy, ripe look, while the avocado pieces show a creamier texture. In the background on a white marbled surface, there are two avocado halves, one with the seed and one without, and some green cilantro leaves slightly blurred behind the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ripe avocados, diced
1 large mango, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
4 cups mixed greens or arugula
1/2 cup feta cheese, crumbled (optional)
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cumin (optional)

Instructions

Step 1: In a large bowl, combine the diced avocados, diced mango, halved cherry tomatoes, thinly sliced red onion, chopped cilantro, and mixed greens or arugula. Stir gently to mix without mashing the avocados.
Step 2: In a small bowl or jar, whisk together the fresh lime juice, olive oil, honey, salt, black pepper, and cumin (if using) until well blended and slightly emulsified.
Step 3: Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly.
Step 4: If desired, sprinkle crumbled feta cheese over the top of the salad for a creamy touch.
Step 5: Divide the salad into bowls and serve immediately for the freshest taste.

Tips & Variations

Use a ripe but firm mango for the best texture and sweetness.
Substitute arugula with baby spinach or kale for different greens.
Omit feta cheese or use goat cheese for an alternative creamy flavor.
Add a pinch of chili flakes in the dressing for a spicy kick.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate until ready to serve to prevent the greens from wilting. When reheating, this salad is best enjoyed cold or at room temperature.

How to Serve

A white bowl filled with a fresh salad made of bright yellow mango cubes and green avocado chunks mixed with chopped cilantro leaves and small pieces of red onion, all with a juicy and soft texture. The salad shows an even mix of the mango and avocado pieces, with the cilantro adding a touch of green on top. The bowl is set on a dark surface, but the background and surface have been changed to a white marbled texture with a slightly blurred effect. Two avocado halves, one with the brown seed still inside, are placed behind the bowl along with some cilantro leaves scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

For best results, prepare the salad just before serving. If needed, prep the ingredients ahead, but toss them together and add dressing just before serving to keep the avocados fresh.