Why You’ll Love A Rich and Nourishing Spicy Mango Avocado Salad Recipe
This salad is easy to make and bursting with fresh flavors. The sweetness of ripe mango pairs beautifully with creamy avocado, crisp red bell pepper, and zesty lime juice, while a touch of chili adds a pleasant spicy kick. It’s satisfying, healthy, and versatile enough to enjoy on its own or with your favorite protein.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Ripe or semi‑ripe mangos, peeled and diced
• Ripe avocados, peeled and chopped
• Green onions, finely chopped
• Fresh cilantro, chopped
• Red bell pepper, chopped
• Roasted sunflower seeds
• Extra‑virgin olive oil
• Lime juice
• Salt
• Fresh red chili pepper or jalapeño (optional)
Directions
-
In a large bowl, gently combine the diced mango, chopped avocado, green onions, cilantro, red bell pepper, and sunflower seeds.
-
Drizzle with extra‑virgin olive oil and freshly squeezed lime juice.
-
Sprinkle with salt and add the minced chili pepper if you like some heat.
-
Gently toss everything together until well coated.
-
Let the salad rest for about 10 minutes so the flavors meld, then serve.
Servings and timing
• Servings: 6 servings
• Prep Time: 15 minutes
• Total Time: 15 minutes
Variations
• Add diced cucumber or cherry tomatoes for extra crunch.
• Replace cilantro with fresh basil or mint for a different herb note.
• Swap lime juice for lemon juice if preferred.
• Toss in cooked quinoa or black beans to make it more filling.
Storage/Reheating
Store any leftover salad in an airtight container in the refrigerator. It will keep well for up to 2–3 days, though the avocado may darken slightly over time. The citrus juice helps slow browning.
FAQs
What type of mango is best for this salad?
Choose semi‑ripe to ripe mangoes that are juicy and fragrant but still firm enough to dice easily.
Can I make this salad ahead of time?
Yes, but it’s best to add the avocado right before serving to keep it from browning.
How can I make this salad less spicy?
Remove the seeds from the chili pepper or omit it entirely for a milder flavor.
Can I use lemon instead of lime?
Yes, lemon juice works well and gives a similar citrusy brightness.
Is this salad vegan?
Yes, this version is vegan and plant‑based.
What can I serve with this salad?
This salad pairs nicely with grilled chicken, fish, or as a side for tacos and burgers.
Can I add protein to make it a full meal?
Absolutely—add cooked shrimp, tuna, or beans for extra protein.
How do I keep the avocado from turning brown?
Tossing the avocado in lime juice and storing it airtight helps slow oxidation.
Can I make this gluten‑free?
Yes, this salad is naturally gluten‑free.
What if I don’t like cilantro?
You can substitute cilantro with parsley or omit it entirely.
Conclusion
This Spicy Mango Avocado Salad is a simple yet flavorful dish that showcases fresh, wholesome ingredients. Whether you’re making it for a quick lunch, a side dish for dinner, or a party potluck, its vibrant colors and balanced flavors will be a hit. With quick prep and endless variation options, this salad is sure to become a favorite.
A Rich and Nourishing Spicy Mango Avocado Salad
A vibrant and nourishing spicy mango avocado salad featuring sweet mango, creamy avocado, crunchy vegetables, and a zesty chili-lime dressing. Perfect as a light meal or a refreshing side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2-3 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Ingredients
- 1 ripe mango, peeled and diced
- 1 ripe avocado, peeled and diced
- 1 red bell pepper, chopped
- 1 small red onion, thinly sliced
- 1–2 red chili peppers, finely chopped (adjust to taste)
- Juice of 1 lime
- 1 tbsp olive oil
- Fresh cilantro, chopped (optional)
- Salt and black pepper to taste
Instructions
- Peel and dice the mango and avocado, and place them in a mixing bowl.
- Add the chopped red bell pepper, sliced red onion, and chopped chili peppers to the bowl.
- Drizzle with lime juice and olive oil.
- Season with salt and black pepper to taste.
- Gently toss everything together to combine without mashing the avocado.
- Top with chopped fresh cilantro if desired.
- Serve immediately or chill for a few minutes before serving.
Notes
- Use a slightly firm avocado to avoid mushiness when mixing.
- Adjust the amount of chili to your preferred spice level.
- Can be served as a side dish or light main course.
- Best enjoyed fresh on the day it’s made.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
