This mango avocado salad is a taste of sunshine on a plate — ripe mango, buttery avocado, and tender red leaf lettuce under a raspberry vinaigrette. Fifteen minutes, no cooking, and it quietly steals the meal.
A Taste of Sunshine: The Ultimate Mango Avocado Salad
Ready for a salad that tastes like a tropical vacation? This Mango Avocado Salad is a vibrant explosion of sweet, creamy, and tangy flavors that will instantly brighten your day. The buttery avocado and juicy, sweet mango are a match made in heaven, all brought together by a zesty raspberry vinaigrette. It’s the perfect light lunch, elegant appetizer, or refreshing side dish for any occasion. If you’ve been looking for a new way to enjoy mangoes, this stunningly simple salad is your delicious introduction!
Ingredients
• For the Raspberry Vinaigrette
• 3 tablespoons (45 ml / 1.5 fl oz) Raspberry Vinegar or red wine vinegar
• 1/3 cup (720 ml) olive oil
• 1/4 teaspoon (20 ml / 0.7 fl oz) salt
• Freshly ground black pepper to taste
• For the Salad
• 2 ripe Hass avocados
• 1 ripe mango
• 8 red leaf lettuce leaves, washed and dried
• 1/4 cup (960 ml) thinly sliced red onion
Instructions
1. Prepare the Vinaigrette: In a small jar with a secure lid, combine the raspberry vinegar, olive oil, salt, and pepper. Shake vigorously until well emulsified. Pour the vinaigrette into a medium-sized mixing bowl.
2. Prep the Avocado: Cut the avocados in half lengthwise and remove the pits. Scoop the flesh from the skin using a spoon. Slice each half into 4 long wedges and immediately add them to the bowl with the vinaigrette. Toss gently to coat completely, which helps prevent browning.
3. Prep the Mango: Using a sharp knife, peel the mango. Carefully slice the flesh away from the large, flat seed in the center, aiming for about 12 lengthwise slices.
4. Assemble the Salad: Arrange 2 red leaf lettuce leaves on each of the 4 serving plates. Artfully alternate 4 slices of avocado and 3 slices of mango on top of the lettuce. Sprinkle with the thinly sliced red onion.
5. Dress and Serve: Drizzle the remaining vinaigrette from the bowl evenly over each salad. Serve immediately and enjoy the fresh flavors!
Nutritional Information
• Nutritional Highlights
• Rich in Healthy Fats: Loaded with heart-healthy monounsaturated fats from avocado and olive oil.
• Excellent Source of Vitamins: Packed with Vitamin C and Vitamin A from the mango.
• Naturally Vegan & Gluten-Free: A clean, plant-based recipe suitable for various dietary needs.
• Good Source of Fiber: Promotes digestive health and keeps you feeling full.
Pro Tips
• Pro-Tips for Salad Success
• Choose the best fruit: For optimal flavor, select an avocado that yields to gentle pressure and a mango that is soft to the touch with a fragrant, fruity aroma at the stem.
• Make the vinaigrette ahead: The raspberry vinaigrette can be made up to 3 days in advance. Store it in an airtight jar in the refrigerator and shake well before using.
• Add a satisfying crunch: Elevate the texture by adding a sprinkle of toasted pumpkin seeds, slivered almonds, or crumbled pistachios before serving.
• Try different greens: While red leaf lettuce is great, this salad also pairs beautifully with peppery arugula, spinach, or a spring mix for a different flavor profile.
FAQ
Q: How can I add more protein to this vegetarian salad
A: To make this a more filling vegetarian meal, consider adding a handful of toasted pumpkin seeds, slivered almonds, or chickpeas. For a heartier option, you could also top it with grilled tofu or a scoop of cooked quinoa to create a complete protein source.
Q: Is this mango avocado salad a complete vegetarian meal
A: On its own, this salad is a wonderful light lunch or side dish. To transform it into a more balanced and substantial vegetarian meal, you can add a plant-based protein like black beans or edamame, or serve it with a side of whole-grain bread or a cup of lentil soup.
Q: Can I prepare this vegetarian salad ahead of time
A: While this salad is best served fresh due to the avocado, you can prep the components separately. The raspberry vinaigrette can be made up to 3 days in advance and stored in the fridge. You can also wash the lettuce and slice the mango and onion. To prevent browning, it’s crucial to slice the avocado and toss it with the vinaigrette just before serving.
Q: What can I substitute for raspberry vinegar in the dressing
A: If you don’t have raspberry vinegar, red wine vinegar is a great substitute as mentioned. For other vegetarian-friendly options, you could also use white wine vinegar, apple cider vinegar, or even a squeeze of fresh lime juice to complement the tropical flavors of the mango and avocado.
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A Taste of Sunshine: The Ultimate Mango Avocado Salad
Ingredients
Method
- Prepare the Vinaigrette: In a small jar with a secure lid, combine the raspberry vinegar, olive oil, salt, and pepper. Shake vigorously until well emulsified.
- Pour the vinaigrette into a medium-sized mixing bowl.
- Prep the Avocado: Cut the avocados in half lengthwise and remove the pits. Scoop the flesh from the skin using a spoon.
- Slice each half into 4 long wedges and immediately add them to the bowl with the vinaigrette.
- Toss gently to coat completely, which helps prevent browning.
- Prep the Mango: Using a sharp knife, peel the mango. Carefully slice the flesh away from the large, flat seed in the center, aiming for about 12 lengthwise slices.
- Assemble the Salad: Arrange 2 red leaf lettuce leaves on each of the 4 serving plates. Artfully alternate 4 slices of avocado and 3 slices of mango on top of the lettuce.
- Sprinkle with the thinly sliced red onion.
- Dress and Serve: Drizzle the remaining vinaigrette from the bowl evenly over each salad.
- Serve immediately and enjoy the fresh flavors!
- Add a satisfying crunch: Elevate the texture by adding a sprinkle of toasted pumpkin seeds, slivered almonds, or crumbled pistachios before serving.
