Avocado Mango Salad Recipe

Salsa with mango, strawberries, avocado, edamame, red onion, basil, cilantro, and lime dressing in a white bowl with a side of tortilla chips.

5 from 10 votes

This Avocado Mango Salad is vitamin-loaded and ready in 15 minutes. Dip with chips, or add to tacos, or main dishes for a zesty tang and a hint of sweetness. Perfect for summer potlucks, barbecues, and picnics. Optional edamame for protein.

Prep Time10

Cook Time5

Total Time15

Course: Side Dish or Main

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 342kcal

Author: Nisha Melvani

Ingredients

2 medium mangoes diced (about 1 cup)
1 cup shelled edamame thawed (optional)
1 cup diced strawberries (about 9 ounces)
1 medium avocado diced
3 tablespoons finely diced red onion (about one-half small onion)
1 medium jalapeño seeded and finely diced
¼ cup thinly sliced basil leaves (chiffonade)
3 tablespoons chopped cilantro
1 tablespoon sesame oil or neutral flavored oil
Zest of 1 lime
¼ cup lime juice (about 1 lime)
1 teaspoon maple syrup or to taste
¼ teaspoon salt or to taste
Tortilla chips for serving (optional)

Instructions

Mix: Add the mangoes, edamame, strawberries, avocado, red onion, jalapeño, basil, and cilantro to a large bowl.
Make dressing: In a small bowl, whisk the sesame oil, lime zest and juice, maple syrup, and salt to taste.
Combine: Add the lime dressing to the salad. Mix gently until fully incorporated.

Video

Notes

Mangoes: Ataulfo or Champagne are best suited for this recipe, but most types will work.
Do not use overly ripe fruit or avocado or the salad will be mushy.
For non-spicy, omit the jalapeño.
For oil-free, omit the sesame oil.
Chop the fruit evenly into small pieces to ensure a bit of everything ends up on your chip!
Finely chop the onion and jalapeño so they don't overpower the dish.
If you plan on having leftovers, add the avocado to the served portion only, and refrigerate the remaining salad without avocado in an airtight container for up to 4 days.

Nutrition