Name: Avocado Mango Salad Recipe
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Cuisine: Fusion
Ingredients: 3 tablespoons freshly squeezed lime juice; 1/4 cup extra virgin olive oil; 2 tablespoons honey; salt and pepper to taste; 5 oz arugula; 1 mango, ripe, peeled, pitted, and diced into bite-sized pieces; 1 avocado, peeled, cored, and diced; 1/4 cup red onions, thinly sliced; 1/3 cup pine nuts, toasted

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Introduction

This Avocado Mango Salad is a vibrant and refreshing blend of sweet, tangy, and savory flavors. Perfect for a light lunch or a colorful side dish, it combines creamy avocado, juicy mango, and peppery arugula with a zesty lime dressing.

A fresh salad in a white bowl with a dotted rim is arranged on a white marbled surface. The base layer is bright green arugula leaves, rough-textured and loosely spread. On top, there are orange cubed pieces of mango or sweet potato, and green slices of avocado with smooth, creamy texture. Scattered throughout are thin slices of purple-red onion and small toasted pine nuts, adding light brown crunchy bits. The salad is sprinkled with black pepper and herbs, giving a speckled look over the colorful layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons freshly squeezed lime juice
1/4 cup extra virgin olive oil
2 tablespoons honey
Salt and pepper (to taste)
5 oz arugula
1 mango (ripe, peeled, pit removed, diced into bite-sized pieces)
1 avocado (peeled, cored, and diced)
1/4 cup red onions (thinly sliced)
1/3 cup pine nuts (toasted)

Instructions

Step 1: In a medium, high-sided bowl or mason jar, combine the lime juice, olive oil, and honey. Whisk with a fork until the dressing is emulsified and smooth.
Step 2: In a large serving bowl, gently combine the arugula, diced mango, diced avocado, and thinly sliced red onions.
Step 3: Drizzle the salad dressing over the salad—use as much as you like—and toss gently to combine all ingredients without breaking up the avocado pieces.
Step 4: Sprinkle the toasted pine nuts on top and season with salt and pepper to taste before serving.

Tips & Variations

For extra crunch, try substituting toasted walnuts or almonds for the pine nuts.
If you prefer a spicier kick, add a pinch of chili flakes to the dressing.
Use mixed greens instead of arugula for a milder flavor.
Prepare the dressing ahead and keep it chilled to let the flavors meld before tossing with the salad.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 1 day. To prevent the avocado from browning, add the dressing and pine nuts just before serving. If refrigerated, gently toss the salad again before eating. Avoid reheating; this dish is best served fresh and cold.

How to Serve

A white bowl holds a fresh salad with three main layers: the base is dark green arugula leaves with a slightly rough texture, scattered evenly inside the bowl. On top are bright yellow-orange mango cubes and smooth, pale green avocado slices, cut into medium chunks and mixed throughout. Thin slices of purple-red onion add sharp color contrast, while small toasted pine nuts are sprinkled over everything, adding a light brown, slightly shiny texture. The salad is lightly seasoned with black pepper, visible as small dark specks all over the ingredients. The bowl is set on a white marbled surface with some arugula leaves and pine nuts around it for decoration. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mango for this salad?

Fresh mango is best for texture and flavor, but if using frozen, thaw it completely and drain any excess liquid before adding to the salad to avoid sogginess.

How do I toast pine nuts?

Toast pine nuts in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Watch closely as they can burn quickly.