The Best Mango Avocado Salad (Healthy & Nourishing)

This beautiful chopped mango avocado salad recipe is healthy, incredibly satisfying, and ready in 15 minutes.

It's a quick lunch option or mix in proteins you have on hand, and voila, dinner is served!

Sweet and salty, with a touch of heat and citrusy flavors, all come together in this colorful Mango Avocado Salad with a creamy and crisp texture. It's mouthwatering!

During warmer months and whenever juicy mangoes are on sale, this mango-avocado salad recipe plays on repeat in my kitchen.

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.

Why You'll Love This Mango & Avocado Salad

• It's going to satisfy your taste buds. 
• This delicious mango avocado salad recipe is super easy to make.
• It can be the perfect side salad, snack, or main dish salad.
• A touch of heat from red chile balances the juicy sweet mangos.
• Ripe avocados and extra virgin olive oil give it a beautiful, creamy texture.
• Sunflower seeds, red bell pepper, and green onions add a crunch.
• Simple spices add lovely flavors while letting each ingredient shine in this dish. 

Ingredients, Notes & Substitutions

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 ripe ones with dark green skin color, and feel only slightly soft when gently squeezed. Avoid the ones with blemishes on the skin or 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.
• Green onions: I use both the green and the white parts, which have the most intense flavor. Shallots or scallions are great alternatives.
• 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. Avocado oil is a great alternative.
• Fresh limes: You definitely want fresh lime juice for that beautiful citrusy flavor. Fresh lemon juice is a great alternative.
• Red Chili pepper:  Optional 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!

Tip: If you use dried red chili peppers—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. 

How to Make This Salad

See the full recipe with measurements in the recipe card.

Step 1: Gather the chopped ingredients and seeds. 

Step 2: Gently toss together in a large serving bowl and pour over olive oil. 

Step 3: Pour over the lime juice.

Step 4: Season to taste and gently toss to combine. Serve.

Expert Tips

• It is best to 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 balances the flavors.
• Finely chop the cilantro and green onions. Their sharper flavors will complement the avocado mango salad.

Recipe FAQs

What to Pair With This Mango Salad

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.
• Cooked quinoa or rice is another great gluten-free and protein-rich nutrient-dense option to make it a more substantial meal. 
• 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.

Other Delicious Salad Recipes

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 Ramondino

Sweet and salty, with a touch of heat and citrusy flavors, all come together in this colorful Mango Avocado Salad Recipe with a creamy and crisp texture. Perfect with chips, on tacos, or simply enjoy as a salad as-is or sub in any proteins you have on hand!

4.80 from 10 votes

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Soups and Salads

Cuisine Mexican Inspired

Servings 6 servings

Ingredients

 

• ▢ 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

Helpful Tips:

• 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)

Calories: 230kcal (12%)Carbohydrates: 20g (7%)Protein: 3g (6%)Fat: 17g (26%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.01gSodium: 142mg (6%)Potassium: 554mg (16%)Fiber: 7g (29%)Sugar: 11g (12%)Vitamin A: 1870IU (37%)Vitamin C: 69mg (84%)Calcium: 27mg (3%)Iron: 1mg (6%)

Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

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