Avocado Mango Salad Summer

This avocado mango salad brings vibrant colors and tropical flavors to your table in just 15 minutes. Perfect for those hot summer days when you want something refreshing yet satisfying. The combination of sweet mangoes, creamy avocados, and tangy lime creates a symphony of flavors that will transport you to a beachside cabana.

I first made this recipe for a backyard gathering when temperatures hit record highs last summer. My guests couldn't stop raving about it and practically licked the bowl clean. Now it's requested at every warm weather get together.

Ingredients

• Mangoes: preferably Ataulfo or Champagne varieties for their creamy texture and sweet flavor
• Edamame: adds protein and a satisfying bite that makes this substantial enough for a main dish
• Strawberries: bring a touch of sweetness and vibrant color contrast
• Avocado: provides creamy richness and healthy fats that make this salad satisfying
• Red onion: adds a gentle bite that balances the sweet fruits
• Jalapeño: delivers a subtle heat that wakes up your taste buds
• Fresh basil and cilantro: herbs bring brightness and complexity
• Sesame oil: lends a nutty undertone that elevates the entire dish
• Lime juice and zest: for that essential tangy punch that ties everything together
• Maple syrup: just a touch to balance the acidity of the lime
• Sea salt: enhances all the flavors and brings everything into harmony

Step-by-Step Instructions

Prepare the fruits:

Dice the mangoes and strawberries into small uniform pieces about half inch cubes. This ensures you get a perfect bite with multiple flavors. Choose firm but ripe fruits that hold their shape when cut.

Prep the vegetables:

Carefully dice the avocado into similar sized pieces as the fruit. Finely mince the red onion and jalapeño into tiny pieces so they distribute evenly without overwhelming any single bite.

Chiffonade the herbs:

Stack basil leaves, roll them tightly, then slice into thin ribbons. Roughly chop the cilantro, including some of the tender stems for extra flavor.

Create the dressing:

Whisk together the sesame oil, lime zest, lime juice, maple syrup, and salt in a small bowl until fully emulsified. Taste and adjust sweetness or acidity as needed.

Combine gently:

Add all prepared ingredients to a large bowl and drizzle with the dressing. Use a wide rubber spatula to fold everything together with a light touch to avoid crushing the delicate fruits.

Rest briefly:

Allow the salad to sit for 5 minutes before serving to let the flavors meld together while still maintaining the fresh textures.

Save This

The jalapeño is my secret weapon in this recipe. I discovered its importance accidentally when I made this without it once. The heat balances the sweetness perfectly and elevates all the other flavors. My daughter who typically avoids spicy foods even agrees it needs that subtle kick.

Texture Matters

The key to this salad is achieving the perfect texture balance. Dice everything into similar sized small pieces so each spoonful contains multiple ingredients. The mangoes should be ripe but still firm enough to hold their shape. If they're too soft, they'll turn to mush when mixed. The same applies to avocados choose ones that yield slightly to gentle pressure but aren't overly soft.

Make Ahead Strategy

This salad can be partially prepared ahead of time, making it perfect for entertaining. Mix all ingredients except the avocado up to 24 hours in advance and store in an airtight container in the refrigerator. The lime juice will help prevent the fruit from browning. Add freshly diced avocado just before serving to maintain its color and texture.

Serving Suggestions

Serve this versatile salad in multiple ways to keep it exciting. Scoop it up with sturdy tortilla chips for a refreshing appetizer. Spoon it over grilled fish or chicken for a tropical twist on dinner. Use it as a topping for fish tacos or tuck it into lettuce wraps for a light lunch. For a complete meal, serve larger portions over cooked quinoa or brown rice with an extra drizzle of sesame oil.

Seasonal Adaptations

While this salad shines brightest in summer when mangoes and strawberries are at their peak, you can enjoy variations year round. In winter, substitute pomegranate seeds for strawberries and add sectioned citrus. In fall, try diced apples instead of strawberries and add toasted pepitas. The versatile dressing works beautifully with many fruit combinations, so feel free to use what looks best at your market.

Common Queries

→ What type of mango works best for this salad?

Ataulfo or Champagne mangoes work best due to their sweetness and creamy texture, but most ripe mangoes can be used.

→ How can I add more protein?

Add shelled edamame for a protein boost without altering the vibrant flavors and textures of the dish.

→ Is this salad spicy?

The salad has a mild kick from jalapeño. To make it milder, simply omit the jalapeño or use less to suit your taste.

→ How should I store leftovers?

Store any leftovers in an airtight container without avocado to prevent browning. Add fresh avocado before serving.

→ Can this salad be made oil-free?

Yes, you can leave out the sesame oil for an oil-free option. The lime juice and herbs will still add plenty of flavor.