The Best Mango Avocado Salad (Healthy & Nourishing)

A large wooden bowl filled with fresh and creamy mango avocado salad, onions, cilantro, sunflower seeds and red bell peppers.

4.78 from 9 votes

The Best Mango Avocado Salad (Healthy & Nourishing)

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!

Prep Time15

Total Time15

Course: Soups and Salads

Cuisine: Mexican Inspired

Servings: servings

Calories: 230kcal

Author: Mariska Ramondino

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.

Nutrition