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Home » Recipes by Type » Recipes

Modified: Mar 7, 2025 Published: Feb 17, 2022· Cathy Brak · This post may contain affiliate links ·

Home » Recipes by Type » Recipes

Avocado and Mango Salad Recipe

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Avocado and Mango Salad, bursting with fresh summery flavours, is a perfect side dish with grilled food. Creamy avocado paired with sweet, ripe mango, and finished off with a drizzle of Honey Mustard Dressing is a winning combination! Conveniently, you can arrange this in about 10 minutes!

grape tomatoes, slivered almonds, cilantro, sliced mangos and avocados on lettuce leaves in a shallow white bowl
Jump to:
  • What goes into an Avocado and Mango Salad?
  • How should I choose a mango?
  • How do I choose a good avocado?
  • Avocado and Mango Salad Instructions
  • Recipe FAQ's
  • Substitution
  • Storage
  • What if I want more than two salads?
  • More Mango Salads You Might Like
  • Recipe

I just love to save up a perfectly ripe mango and avocado to make this delicious salad! It's well received by all, and certainly suitable for dairy free and grain free diets. It can even be vegan with a slight alteration to the salad dressing.

What goes into an Avocado and Mango Salad?

slivered almonds, whole mango, grape tomatoes, whole avocado, yellow dressing, red onion, and leaf lettuce in small bowls
  • Slivered Almonds - Sliced almonds would be fine, too.
  • Tomatoes - Grape tomatoes, cherry tomatoes, any small tomatoes will work well.
  • Honey Mustard Salad Dressing - This homemade dressing is best and really quick and easy to put together, but you could also use a purchased one.
  • Lettuce - I like the spring lettuce mix that comes in a box all washed and ready to go, but you could also use large, leaf lettuce, washed and torn up.

See recipe card for quantities.

How should I choose a mango?

Experience is really your best teacher when it comes to selecting a fresh mango. A beautiful, golden-pink fruit might seem as hard as a rock when you peel it and have very little taste. In contrast, a rather green-looking mango that feels just a little soft when gently pressed can taste beautifully sweet on the inside.

How do I choose a good avocado?

Choosing a great avocado becomes easier with practice. Generally, the darker the colour, the riper the fruit. You want it to feel just a little soft under gentle pressure without being mushy. If you can easily pick out the little piece that remains from the stem, that's a good sign. Unfortunately, avocados bruise very easily. I like to buy mine while they're green and store them carefully at room temperature until they're ready.

Avocado and Mango Salad Instructions

Arrange sliced mango and avocado over lettuce.

slices of mango and avocado on lettuce leaves

Add diced red onion, cilantro, tiny tomatoes, and toasted slivered almonds. Drizzle Honey Mustard Dressing over the salad just before serving.

looking down on small red tomatoes, slivered almonds, diced red onion, cilantro leaves, sliced mango and avocado on lettuce leaves in white bowl

Recipe FAQ's

Can I make this salad ahead of time?

Because avocado tends to turn dark fairly quickly when it's cut open, I would not recommend assembling this entire salad ahead of time. You could cut the mango and onion, toast the almonds, and wash the tomatoes and greens in advance of serving. Also, if you don't already have Honey Mustard Salad Dressing on hand, shake that together, too. Then add sliced avocado just before serving.

How to Toast Almonds

To toast almonds, preheat an oven to 350 F (177 C). Spread the almonds out on a baking sheet, and toast them for 2 to 3 minutes, watching carefully. A toaster oven is great for this, if you have one.

Substitution

Would you like a vegan salad? It's very simple to make this recipe suitable for a vegan diet. Just substitute the honey in the Honey Mustard Dressing with maple syrup, and you're all set!

Storage

Once dressing has been added to the salad, it's best to eat this one right away. Try to make only as much as you want to eat in one sitting. This is easy to judge if you arrange salads on individual plates.

What if I want more than two salads?

Changing the number of servings in my recipes is easy! Simply go to the number of servings on the recipe card, increase or decrease it to the number you would like, and the quantities of ingredients will be adjusted for you!

looking down on a plate of avocado and mango salad on a white plate

More Mango Salads You Might Like

  • Easy Chicken Salad with Mango
  • Beef Salad with Mango and Avocado
  • Chicken Mango Avocado Salad

Recipe

sliced mango, sliced avocado, tiny red tomatoes, slivered almonds, and diced red onion on a lettuce salad

Avocado and Mango Salad

This fresh salad is bursting with summery flavours. Featuring creamy avocado and sweet mango, it's a perfect side with grilled food.
5 from 1 vote
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Course: Appetizer, Salad
Cuisine: American, Canadian
Diet: Gluten Free
Keyword: avocado and Mango Salad, avocado salad, chicken mango salad
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 2 plates
Calories: 369kcal
Author: Cathy

Equipment

  • 1 Chef Knife
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Ingredients

  • 2 handsful spring lettuce mix
  • 1 avocado peeled, pitted, and slivered
  • 1 mango peeled, pitted, and slivered
  • 2 tablespoons diced red onion
  • 6 grape tomatoes
  • 2 tablespoons chopped cilantro
  • 2 tablespoons sliced almonds toasted
  • 1 tablespoon honey mustard salad dressing

Instructions

  • Arrange the lettuce on two plates.
    2 handsful spring lettuce mix
  • Cut open the avocado. Remove the pit. Slice the pulp into thin slices, scoop it from the shell, and arrange the slices over the lettuce.
    1 avocado
  • Peel the mango, cut the flesh into thin slices, working around the pit. Slice these slices crossways, so they become slivers. Arrange them onto the salads.
    1 mango
  • Add diced red onion, grape tomatoes, chopped cilantro, and toasted almonds.
    2 tablespoons diced red onion
    6 grape tomatoes
    2 tablespoons chopped cilantro
    2 tablespoons sliced almonds
  • Drizzle dressing over each salad and serve.
    1 tablespoon honey mustard salad dressing

Notes

  • To toast almonds, preheat an oven to 350 F (177 C). Spread the almonds out on a baking sheet, and toast them for 2 to 3 minutes, watching carefully. Pull them out as the almonds are just starting to turn brown around the edges. A toaster oven is great for this, if you have one.

Nutrition

Serving: 1plate | Calories: 369kcal | Carbohydrates: 31g | Protein: 7g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Sodium: 53mg | Potassium: 908mg | Fiber: 12g | Sugar: 18g | Vitamin A: 1806IU | Vitamin C: 56mg | Calcium: 71mg | Iron: 2mg
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