This beautiful chopped mango avocado salad recipe is healthy, incredibly satisfying, and ready in 15 minutes.
It's a quick lunch option, delicious side, or mix in proteins you have on hand, and voila, dinner is served—made with simple ingredients and simply mouthwatering!
Sweet and salty, with a touch of heat and citrusy flavors, all come together in this colorful Mango Avocado Salad with a crisp texture and creamy richness of ripe avocados.
I make this vibrant salad whenever juicy mangoes are on sale. The sweetness of the mango and fresh herbs beautifully pair with the rest of the fresh ingredients, the avocado pieces, and the extra crunch from sunflower seeds.
Just like my Healthy Chicken Salad Recipe or Ricotta Cheese Salad, it's a go-to dish that comes together in minutes with an abundance of mouthwatering fresh flavors.
Plus, it's so versatile and one of our favorite healthy salad recipes. Let's make it!
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Why You'll Love This Mango & Avocado Salad
- Super Flavorful: Satisfies your taste buds with vibrant, fresh ingredients.
- Easy: This mango avocado salad is quick and simple to make.
- Balanced: Juicy, sweet mangos complement a touch of red chile heat, creamy ripe avocados, smooth olive oil, crunchy sunflower seeds, red bell pepper, and green onions.
- Well-Seasoned: Simple spices enhance flavor while letting each ingredient shine.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Semi-Ripe to Ripe Mangos: You want sweet mangoes with a soft and juicy texture that is still firm enough to dice easily. Get enough to also make my Coconut Mango Chia Pudding.
- Ripe Avocados: Choose ones with dark green skin that feel slightly soft when gently squeezed. Avoid the ones with blemishes on the skin or that have black spots because they are a little too mushy.
- Roasted Sunflower Seeds: Add a beautiful, crunchy texture with a nutty flavor without overpowering the rest of the salad ingredients. You can opt for unsalted if preferred. I like to top extras on a Microwaved Plantain with a drizzle of olive oil.
- Green Onions: I use both the green and the white parts, which have the most intense flavor.
- Red Bell Pepper: It adds crunch, a fresh, slight citrus flavor, and color.
- Fresh Cilantro: It lifts up the rest of the ingredients and pairs beautifully with mangoes and avocados.
- Extra-Virgin Olive Oil: Nothing gives this nourishing mango avocado salad a more aromatic flavor. It is a must-have ingredient.
- Fresh Limes: You definitely want fresh lime juice for that beautiful citrusy flavor.
- Red Chili Pepper (Optional): Skip it if serving it to kids or people who don't like spicy food. Otherwise, I highly recommend it. A touch of spice beautifully contrasts with the other flavors! Use fresh or dried.
How to Make This Salad
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Gather the chopped ingredients and seeds.
Step Two (Picture 2 above) - Gently toss together in a large serving bowl and pour over olive oil.
Step Three (Picture 3 above) - Pour over the lime juice.
Step Four (Picture 4 above) - Season to taste and gently toss to combine. Serve.
Top Tips
- Allow the Salad to Rest: It is best to let the salad rest for 10 minutes, allowing the flavors to come together.
- Chop Fruit & Veggies: Chop the creamy avocado, bell pepper, and sweet mango into bite-size pieces. Texture is essential for balancing the flavors.
- Finely Chop Herbs and Onions: Their sharper flavors will complement the avocado mango salad.
- Using Dried Red Chili Peppers Instead of Fresh? I recommend chili de Arbol, which is similar to crushed red pepper flakes—remove the stems and crumble them into flakes, or cut them up on a chopping board if you have sensitive skin. Then toss them into the mango avocado salad.
Variations & Substitutions
- Green Onions: Try shallots; they taste great in this salad, too.
- Extra Virgin Olive Oil: Avocado oil is a great alternative.
- Lime Juice: Fresh lemon juice is a great alternative.
Storage
Store any leftovers of the mango avocado salad recipe in an airtight container in the fridge—it is good for two to three days.
Recipe FAQs
You can determine its ripeness by gently squeezing the outer skin. It should give slightly, giving you the feeling that there is soft flesh inside.
Some mangoes might even have a sweet and fruity aroma when you smell the stem ends.
Avoid overripe mangoes that feel too mushy to the touch. It's hard to chop them.
As a main salad, it's a perfect lunch or dinner idea that quickly comes together. Pair it with items you probably already have in your pantry.
Try protein-packed Black or Pinto beans if you wish to keep it vegan.
I have also served it a few times with canned tuna or sardines in olive oil on the side (Paleo-friendly).
Even crumbled-boiled eggs work well (vegetarian and Paleo-friendly).
Toss in leftover cooked shredded chicken.
Serve it with leftover baked salmon and broccoli.
With a little prep and some suitable storage containers, the next day, leftovers can be your lunch at the office with extra nuts (I recommend walnuts) or shredded chicken tossed in.
As a side, this mango avocado salad recipe pairs really well with healthy chicken dinner recipes.
Juicy Turkey Burgers, gourmet beef burgers, or any baked or sautéed white fish or shrimp are also delicious pairing options.
More Delicious Salad Recipes To Make Next
This nutritious-packed salad is full of fresh ingredients and bursts with deliciously balanced sweet and savory flavors!
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📖 Recipe
The Best Mango Avocado Salad (Healthy & Nourishing)
Mariska RamondinoIngredients
- 2 ripe or semi-ripe mangos, peeled and diced about 663 grams
- 2 ripe avocado, peeled and chopped about 473 grams
- 2 green onions, finely chopped (white and green parts)
- 1 cup packed chopped fresh cilantro 50 grams
- 1 cup chopped red bell pepper about 150 grams
- 3 tablespoons roasted sunflower seeds salted or unsalted
- 2 tablespoons extra virgin olive oil
- 2 to 3 tablespoons lime juice start with 2 and add more to taste
- ¼ teaspoon salt or more to taste
- 1 fresh Red Chile pepper or jalapeño seeded and minced (optional)
Instructions
- In a large bowl, gently combine the mangos, avocados, onions, cilantro, bell pepper, and sunflower seeds.2 ripe or semi-ripe mangos, peeled and diced, 2 ripe avocado, peeled and chopped, 2 green onions, finely chopped, 1 cup packed chopped fresh cilantro, 1 cup chopped red bell pepper, 3 tablespoons roasted sunflower seeds
- Coat with olive oil and lime juice.2 tablespoons extra virgin olive oil, 2 to 3 tablespoons lime juice
- Gently toss the ingredients to combine. Season with salt to taste and toss again.¼ teaspoon salt
- If preferred, stir in the pepper, if you like to add some heat or serve on the side.1 fresh Red Chile pepper or jalapeño
Notes
- Let the salad rest for 10 minutes allowing the flavors to come together.
- Chop the creamy avocado, bell pepper, and sweet mango into bite-size pieces. This will balance the flavors.
- Finely chop the cilantro and green onions. Their sharper flavors will complement the avocado mango salad.
- Store any leftovers in an airtight container in the fridge for a snack or next-day lunch—it is good for up to two or three days. The lime or lemon juice will keep the avocados from browning.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
RivahDog says
Absolutely wonderful. Very colorful, tasty, and refreshing.
Mariska Ramondino says
Thank you so much and so appreciate the recipe rating. I am happy you enjoy the salad as much as we do;)
BJ Nace says
Big hit! Everybody loved it!
Mariska Ramondino says
Thank you for the rating, BJ and I am so glad everyone loved it!!!
Addi says
All my favourite ingredients...
Mariska Ramondino says
Thank you, Addi. I am glad you like it!
Jessie says
I'm going to be honest- I never thought of mango and avocado together, let alone spicy! However, it looks and sounds absolutely amazing and I cannot wait to try it.
katrina Kroeplin says
oh my goodness this looks amazing. i love mangos so i would love this