I Can’t. Stop. Eating. This. Mango, Avocado & Cucumber Salad.

The flavors and textures in this salad are perfectly balanced, which is pretty exciting because it’s as good for you as it is delicious. Not only does it taste great, but this flavor-packed salad is ultra-hydrating, making it perfect to eat all summer long.

All you need is 1 ripe mango, 1 avocado and 1 large cucumber, chopped into small cubes, plus a little cilantro and mint. Toss it all with a quick honey lime dressing (fresh lime juice, olive oil, honey and sea salt) and it’s ready in 10 minutes. It makes about 5 cups.

Mango, Avocado & Cucumber Salad Serving Suggestions:

This dish is great for a snack or as a side dish. You can also toss it with your favorite greens for a more traditional salad. If you toss it with greens, add some cooked quinoa and/or a few tablespoons of raw pumpkin seeds and you’ll really impress the crowd.

Mango, Avocado & Cucumber Salad Ingredients Notes:

Look for a ripe, sweet mango. Underripe mangoes can be pretty sour and the sweetness of a mature mango is best here. Chop the mango, avocado and cucumber into about 1/4- to 1/2-inch cubes. Just try to get them all about the same size. If you don’t care for cilantro, basil and mint are also great here.

Mangoes, avocados, and cucumbers are generally decent prices in the warmer months, but that of course depends on where you live. I like to make this when the ingredients are a good price and in season, and when I have fresh herbs growing in my garden. When timed right this dish is actually really affordable.

How to Make Mango, Avocado & Cucumber Salad

1. Whisk the lime juice, olive oil, honey and salt together right in the bottom of a large bowl. That’s one less dish to wash.
2. Peel and chop the mango, then chop the avocado and cucumber into cubes about the same size.
3. Add everything to the bowl with the cilantro and mint and toss gently so the avocado stays in nice pieces.

Mango Avocado Cucumber Salad FAQs

Can I make this salad ahead of time?

It keeps in an airtight glass container in the fridge for up to 3 days. The lime juice helps the avocado stay green, but if you’re making it more than a few hours ahead, chop the avocado and stir it in right before serving.

How do I know if a mango is ripe?

A ripe mango gives a little when you gently press it, like a ripe avocado or peach, and it smells sweet near the stem. Don’t go by color alone, since some varieties stay green when they’re ripe.

Can I make it without cilantro?

Basil and mint are both great here, or use a mix of the two.

What can I serve with mango avocado salad?

It’s a fresh side for anything off the grill. I love it next to fish or alongside my Easy Shrimp Tacos with Slaw. For more ideas like this one, try my Simple Avocado Cucumber Salad or browse these 9 Cucumber Salad Recipes.

Healthy Mango, Avocado & Cucumber Salad

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• Author: Elizabeth Rider
• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 5 cups
• Category: Salad
• Method: Chop
• Cuisine: American

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Description

A fresh, juicy salad of ripe mango, creamy avocado and crisp cucumber tossed with cilantro, mint and a simple honey lime dressing. It’s ready in 10 minutes and perfect as a summer side dish or snack.

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Ingredients

Salad:

• 1 ripe mango, peeled and chopped (about 1.5 cups chopped)
• 1 avocado, chopped
• 1 large cucumber, half peeled, seeded and chopped (about 2.5 cups chopped)
• 3 tablespoons chopped cilantro
• 1 tablespoon chopped mint

Honey Lime Dressing:

• 3 tablespoons fresh lime juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1/4 teaspoon fine sea salt

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Instructions

Salad:

First, make the dressing (below in the next step) in the bottom of your large bowl to avoid making extra dishes. Chop all ingredients then gently toss in the dressing. Store it in an airtight glass container in the refrigerator for up to 3 days.

Dressing:

1. Tip: Use the same tablespoon for all measurements. If you pour the honey in the tablespoon after you’ve used it for the oil it will slide out perfectly instead of sticking to the spoon.
2. Whisk all ingredients together until emulsified.

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This salad uses my favorite Honey Lime Vinaigrette:

Honey Lime Vinaigrette

Makes about 1/2 cup

• 3 tablespoons fresh lime juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1/4 teaspoon fine sea salt

Tip: Use the same tablespoon for all measurements. If you pour the honey in the tablespoon after you’ve used it for the oil it will slide out perfectly instead of sticking to the spoon.

Method: Whisk all ingredients together until emulsified.

Enjoy!