Mango Avocado Salad

Hey there! I’m so glad you’re here. Today, I want to share a recipe that is basically summer in a bowl: my go-to Mango Avocado Salad.

I first made this for a family BBQ a few years back. I needed something fast, fresh, and impressive. This was it. People went crazy for it! If you need a dish that’s refreshing, pretty healthy, and comes together in about 15 minutes, you’ve just found your new secret weapon.

What makes it so good? It’s all about the mix.

You get the super creamy avocado, the sweet punch from the mango, juicy little cherry tomatoes, and a sharp (but not too sharp) bite from red onion. It all gets tossed with fresh basil and a simple, zesty lemon dressing. It just… works.

This isn’t some complicated, fancy recipe. It’s a no-cook wonder, perfect for those hot days when turning on the oven feels like a crime. So, let’s get into it!

Here’s the Lowdown

Before we start chopping, here’s a quick look at what you’re getting into.

• Time Commitment: Seriously, just 15 minutes. All you’re doing is a bit of chopping and mixing. No heat required!
• How Much It Makes: This recipe makes enough for about 4 side-dish servings. But you can easily make more for a party or less for yourself.
• Skill Level: Total beginner. If you can use a knife without calling for backup, you’ve got this. It’s a great recipe to make you feel like a kitchen pro.
• Stuff You’ll Need: No fancy gadgets needed. You probably have all this already:
  • A good knife
  • A cutting board
  • A big bowl for mixing
  • A small jar with a lid (or just a small bowl and a whisk)
• Can You Make It Ahead? Sort of. The salad is definitely best served fresh. But you can chop the mango, tomatoes, and onion ahead of time. You can also make the dressing and keep it in the fridge. But wait to cut the avocado! Do that right before you mix and serve so it stays bright green.

Need to Scale It?

Making this for a crowd or just for two? No problem. Here’s a little cheat sheet.

Servings	Avocados	Mango	Red Onion	Basil	Cherry Tomatoes	Olive Oil	Lemon Juice
2 (Lunch for 2)	1	½	¼	¼ cup	½ cup	1 tbsp	¾ tbsp
4 (Side for 4)	2	1	½	½ cup	1 cup	2 tbsp	1½ tbsp
8 (Party Bowl)	4	2	1	1 cup	2 cups	¼ cup	3 tbsp

What You’ll Need (Your Shopping List)

Great food starts with good ingredients. Let’s go over what to grab at the store.

For this salad, you’ll need two medium avocados. Look for ones that are a little soft when you press them, but not mushy. You want them to hold their shape when you chop them. You’ll also need one ripe mango. I personally love the yellow Ataulfo or Champagne mangoes because they’re super sweet and not stringy. A good way to check is to smell the stem—it should smell sweet and fruity.

Next, grab half a red onion. We’re going to slice it really thin. Don’t worry if you find raw onion too strong; I have a secret trick to mellow it out. You’ll also need one cup of cherry tomatoes, which we’ll just slice in half. And for the fresh green stuff, we need half a cup of fresh basil. Its sweet, slightly peppery flavor is what ties the whole salad together.

For the simple dressing, you’ll need a decent extra virgin olive oil. A good one really makes a difference here. Grab one lemon—we’ll use two tablespoons of its juice and half a teaspoon of its zest. I’m serious about this one. Please use a real lemon. The bottled stuff just can’t compete. Lastly, just a teaspoon of salt and half a teaspoon of black pepper. That’s it!

The Step-by-Step Guide

Alright, ready? Let’s make this thing.

Step 1: Get Your Veggies Ready

First, let’s deal with that red onion. Slice it as thinly as you can and put the slices in a small bowl of cold water. Let them hang out for about 10 minutes. This is my secret weapon! Soaking the onion takes that harsh, spicy bite away, leaving you with a nice, mild crunch.

While the onion is soaking, let’s prep the mango. Stand it up and slice the two fleshy “cheeks” off the big pit in the middle. Take one of the cheeks and score the flesh in a grid pattern—like a little checkerboard. Be careful not to cut through the skin. Then you can just scoop the cubes out with a spoon! Do that for both cheeks, chop up any extra bits around the pit, and toss all the mango cubes into your big mixing bowl.

Next, slice your cherry tomatoes in half and add them to the bowl. Now for the basil. The fancy word for what we’re about to do is chiffonade. Just stack up the basil leaves, roll them into a tight little cigar, and then slice the roll thinly. You’ll get these perfect little basil ribbons.

Step 2: The Avocado and the Dressing

Okay, your onion has had its bath. Drain the water and toss the onion slices into the bowl. Now for the avocado. We do this last for a reason: to keep it from turning brown. Slice your avocados in half, pop out the pit, and chop the flesh into cubes about the same size as your mango. Add them gently to the bowl.

Time for the dressing! In a small jar, pour in the olive oil, fresh lemon juice, lemon zest, salt, and pepper. Put the lid on tight and shake it like you’re making a cocktail for about 15-20 seconds. You’ll see it turn into a beautiful, creamy dressing. If you don’t have a jar, just whisk it all together in a small bowl.

Important: This is your chance to be the chef. Dip a finger or a spoon in and taste it. Does it need more salt? A little more lemon? Adjust it until you love it.

Step 3: The Final, Gentle Toss

Pour that lovely dressing all over the ingredients in the bowl. Now, be gentle. You’re not mixing cement. Use a big spoon or spatula to fold everything together. Think of it as lifting from the bottom and turning it over. The goal is to get everything coated without turning your beautiful avocado cubes into guacamole.

Once everything looks shiny and combined, you’re done! You can serve it right away or stick it in the fridge for 20-30 minutes to let the flavors get to know each other even better.

Want to Mix It Up? Make It Your Own!

This recipe is a great starting point. Here are a few ideas if you want to play around with it:

• Make it spicy: This is my personal favorite. Finely chop up half a jalapeño (take the seeds out if you don’t want it too hot) and toss it in. A pinch of red pepper flakes in the dressing is also great.
• Add some protein: To turn this into a full meal, add some grilled shrimp or chicken. For a veggie option, a cup of cooked quinoa or a can of chickpeas works perfectly.
• Add cheese: A little bit of crumbly, salty feta or cotija cheese is an amazing contrast to the sweet mango.
• Try different fruits or herbs: Not a mango fan? Try this with fresh, chopped peaches or strawberries. You could also swap the basil for fresh cilantro or mint for a totally different vibe.

How to Serve and Store This Beauty

A few final tips for enjoying your salad.

Serving Ideas

This salad looks amazing in a big, shallow bowl where you can see all the bright colors. I love serving it on a bed of arugula—the peppery greens are a great balance. It’s the perfect side dish for anything off the grill, like fish, steak, or tofu. It’s also an incredible topping for fish tacos!

Storing Leftovers

Let’s be real: this salad is best on the day it’s made. But if you have leftovers, you can keep them in an airtight container in the fridge for about a day. The lemon juice will help keep the avocado from browning too much, but it won’t be perfect.

And one last thing. Do not freeze this. Seriously. Just don’t. The fresh ingredients will turn into a sad, watery mess.

Enjoy!

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