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!
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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 - 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.
Add diced red onion, cilantro, tiny tomatoes, and toasted slivered almonds. Drizzle Honey Mustard Dressing over the salad just before serving.
Recipe FAQ's
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.
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!
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Recipe
Avocado and Mango Salad
Equipment
- 1 Chef Knife
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 onion6 grape tomatoes2 tablespoons chopped cilantro2 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.
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