This zesty and colourful Mango Salad with Avocado and Cucumber is packed with flavor and ready in just 15 minutes. It is the perfect side dish for your summer cookouts, picnics, or potlucks!
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I often make Mango and avocado salad, especially during family gatherings in the summertime. It is a great combination of sweet mangos, creamy avocado, and crisp cucumbers, all drizzled with a deliciously sweet honey and lime dressing.
For more delicious and colourful mango salad ideas, you can have a look at these Spicy Thai Mango Salad and Mango Pico de Gallo - Fresh Mango Salsa recipes!
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Mango - Check the texture of the mangoes when you buy them by lightly squeezing them. Buy the ones that feel slightly firm to use in your mango and avocado salad recipe.
- Avocado - A small-sized avocado or half of a medium-sized avocado is all you need. Check this Avocado Devilled Eggs recipe for tips on how to pick the perfect avocado!
- Cucumber - For the best flavor and crunch, I like using small Turkish or Persian cucumbers. They're more flavorful and less watery than the regular long ones. You can also use English cucumbers as a substitute.
- Lime - Use freshly squeezed lime juice to add acidity, tanginess, and a bright flavor for your salad.
- Honey - I prefer runny organic farm honey, just enough to add an extra touch of sweetness to the salad.
- Olive oil - Extra virgin olive oil is my favorite choice for salad dressings.
Extra Add-ons for Avocado Mango Salad
- Baby gem lettuce
- French breakfast radish
- Red onions
- Bell peppers
- Sesame seeds
- Pine nuts
- Fresh mint leaves
How to Make Mango Salad with Avocado and Cucumber
Prepare the Vegetables
Prepare the mango by peeling it with a vegetable peeler or sharp knife. Lay it on its side and cut off the tail end. Hold the mango upright and slice off the two fleshy sides, avoiding the pit.
You'll have two oval-shaped pieces. Take one mango half and cut thin, even slices lengthwise, aiming for slices about ½ inch thick.
Stack several mango slices on top of each other and then cut them into ½ inch strips. Finally, turn the stack of mango strips and cut across them to create diced mango for your salad.
To finish the prep, peel and cube avocado, and cucumbers similar size to diced mango. Slice 1 red chili and ½ banana shallot. Chop 2 tablespoons of coriander.
Place your prepared vegetables and coriander in a large bowl.
Prepare the Dressing
Combine 2 tablespoons of freshly squeezed lime juice, 1 ½ tablespoons of extra virgin olive oil, 1 tablespoon of honey, and ¼ teaspoon of salt in a small bowl.
Stir it well to ensure the dressing is thoroughly mixed. Drizzle the dressing over the salad ingredients and toss gently to combine. Transfer it to a salad bowl and serve the Mango Salad with Avocado and Cucumber immediately.
Top Tips From the Chef
- Always use the freshest and highest quality ingredients available for your salad. Choose ripe but firm mangoes and avocados for the best texture and flavor.
- Adjust the amount of red chili according to your preference for spiciness.
- Make sure to toss the salad gently to avoid mashing the avocado.
- If making the salad ahead of time, store the dressing separately and toss with the salad just before serving to keep it crisp and fresh.
What Goes Well with Mango and Avocado Salad?
This Mango Salad with Avocado and Cucumber is versatile and goes perfectly with fish, chicken, or meat dishes. Here are some ideas what to pair with it:
Recipe FAQs
Leftover Mango Salad can be stored in an airtight container in the refrigerator for up to 1 day. However, it's best enjoyed fresh to prevent the avocado from browning and the salad from becoming too watery.
While you can prepare the ingredients for the salad ahead of time, it's best to assemble the salad just before serving to ensure it stays fresh and crisp. If making ahead, store the prepared ingredients separately and toss them together with the dressing just before serving.
It's a personal choice and I prefer peeling the cucumbers before adding them to the salad for a smoother texture. However, if you prefer the added crunch and don't mind the skin, you can leave them unpeeled.
Related Recipe
For more delicious summer salad recipes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this colourful, tangy, and delicious Mango Salad with Avocado and Cucumber as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Mango Salad with Avocado and Cucumber
Equipment
- 1 kitchen scale
- 1 Sharp knife
- 1 measuring spoons
Ingredients
For the Salad
- 1 large mango (peeled and cubed)
- 1 medium avocado (peeled and cubed)
- 2 persian cucumbers (peeled and cubed)
- 1 red chili (sliced)
- ½ banana shallot (peeled and sliced)
- 2 tablespoon coriander (chopped)
For the Dressing
- 2 tablespoon lime juice
- 1 ½ tablespoon extra virgin olive oil
- 1 tablespoon honey
- ¼ teaspoon salt
Instructions
Preparing the Vegetables
- Prepare the mango by peeling it with a vegetable peeler or sharp knife. Lay it on its side and cut off the tail end. Hold the mango upright and slice off the two fleshy sides, avoiding the pit. You'll have two oval-shaped pieces. Take one mango half and cut thin, even slices lengthwise, aiming for slices about ½ inch thick. Stack several mango slices on top of each other and then cut them into ½ inch strips. Finally, turn the stack of mango strips and cut across them to create diced mango for your salad.
- To finish the prep, peel and cube avocado, and cucumbers similar size to diced mango. Slice 1 red chili and ½ banana shallot. Chop 2 tablespoons of coriander.
- Place your prepared vegetables and herbs in a large bowl.
Preparing the Dressing
- Combine 2 tablespoons of freshly squeezed lime juice, 1 ½ tablespoons of extra virgin olive oil, 1 tablespoon of honey, and ¼ teaspoon of salt in a small bowl.
- Stir it well to ensure the dressing is thoroughly mixed.
- Drizzle the dressing over the salad ingredients and toss gently to combine.
- Transfer it to a salad bowl and serve the Mango Salad with Avocado and Cucumber immediately.
Notes
- Choose ripe but firm mangoes and avocados for the best texture and flavor.
- Adjust the amount of red chili according to your preference for spiciness.
- Make sure to toss the salad gently to avoid mashing the avocado.
- If making the salad ahead of time, store the dressing separately and toss with the salad just before serving to keep it crisp and fresh.
SJ says
Excellent summer salad.