This Mango Avocado Salad is a simple and refreshingly beautiful salad, with a zesty citrus dressing and honey-sweet mangoes. We are sure this salad will be a summer favorite.
It pairs beautifully with your favorite fish entrees, such as Ahi tuna, Mahi Mahi, Swordfish, or Halibut. It also makes a great partner for our Pan Seared Scallops,and Cedar Plank Salmon. You will also love it next to our Tomahawk Steak and Pork Loin Roast.
Ingredients for Mango Avocado Salad
- Baby Arguala
- 2 Ataulfo Yellow Mangoes - also called Honey or Champagne Mangoes
- 1 Avocado
- Thinly sliced Red Onion
- Pepitas or Pumpkin Seeds- toasted
- Freshly Ground Pepper to taste
Dressing Ingredients
- Fresh Squeezed Lime juice
- Honey
- Extra Virgin Olive Oil
- Salt and Pepper to taste
How to make Mango Avocado Salad
Dressing
- Dressing is best when made a few hours or a day ahead of time. This allows flavors to blend and become more intense.
- Add Lime and Honey to the Olive Oil in a jar with a lid. We like to use a jar with a lid when making dressings because it's a very simple way to blend the ingredients.
- Add Salt and Pepper to taste.
- Shake the jar vigorously, making sure all ingredients are well blended.
- Refrigerate for a few hours or over night.
- Remove the dressing from the refrigerator about 30 minutes before making the salad to let the dressing solidify.
- Taste the dressing. If you want a more tart dressing, add more lime juice. If you want a sweeter dressing, add some additional honey.
- Shake before adding the dressing to the arugula.
- Toss the arugula to blend the dressing before adding in the other ingredients.
Salad
- Toast the pumpkin seeds (pepitas) over low heat. Stir occasionally, and keep an eye on them. Once they start to toast, it happens quickly. Take off the heat when the seeds start to get fragrant. Let them cool.
- Thinly slice about ¼ of the red onion, set aside.
- Chop the Mangoes and the Avocado set them aside.
- Place arugula into a serving bowl, add dressing, and toss.
- Top with the mangoes, avocado, onion, and pepitas.
- Garnish with freshly ground pepper to taste.
- Serve and Enjoy!
Cutting a Mango
Cutting a mango can be easy and tricky at the same time. We prefer to remove the skin of the mango before slicing. The skin can be a bit bitter, so removing it all can ensure you have a honey-sweet fruit remaining for your salad.
- First - peel the mango. If you refrigerate the mango overnight, it makes it very easy to peel. Cut is a thin slice off each end of the mango to reveal its large seed.
- Once you identify the seed, slice down each side of the mango. Take the remaining middle of the mango. Thinly slice each remaining side to remove all the good fruit from the seed.
- Then cut the large mango slice from each side in half, and cube into large pieces.
- Add to the salad and enjoy!
How to pick the perfect Avocado and Mango?
We have all been in the produce section of the grocery store and thought, "is" this fruit ripe? Is it too ripe? What is the best way to select a ripe Mango or Avocado? We are here to help!
The one similarity to picking out the perfect Avocado or Mango is touch. Place the fruit in the palm of your hand and give it a gentle squeeze. Both the ripe Avocado and the Mango will be soft to the touch and give way slightly to the squeeze.
Avocado
- Color - a ripe avocado will be fully black to dark purple. This is an avocado you can use that day.
- Touch - Squeeze gently, which will allow for a slight give.
- Pro Tip - Flick off the stem stub, and the color underneath will be yellowish to a bright green for a nice ripe avocado.
Mango
- Color - a ripe Ataulfo Mango will have a vibrant, deep golden yellow skin.
- Skin - Don't be concerned if skin is wrinkled. As the Ataulfo Mango ripens, the sugar content will explode, and the skin will slightly wrinkle and appear shriveled.
- Sniff - When you sniff the stem end of the mango, you should experience a strong sweet fruit aroma.
More Summer Salads
- Fresh Berry Salad
- Strawberry Spinach Salad
- Fresh Peach Salad
- Arugula Beet Salad
- Tricolore Salad with Oranges
Did you enjoy our Mango Avocado Salad? We would love to hear from you in our comments below. Please feel free to comment on this or any other recipe on our blog. Your feedback helps us to develop more recipes for you to enjoy!
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Mango Avocado Salad
Ingredients
Mango Avocado Salad Ingredients
- 5 oz Baby Arugula
- 2 Ataulfo Yellow Mangoes - cubed Sometimes called Honey or Champagne Mangoes
- 1 Avocado - cubed
- ¼ Red Onion - thinly sliced
- ¼ cup Pepitas or Pumpkin seeds
- Freshly ground pepper to taste
Mango Avocado Salad Dressing Ingredients
- 3 tablespoon Freshly Squeezed Lime Juice
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoon Honey
- Salt and Pepper to taste
Instructions
Mango Avocado Salad Dressing
- Dressing is best when made a few hours or a day ahead of time. This allows flavors to blend and become more intense.
- Add Lime and Honey to the Olive Oil in a jar with a lid. We like to use a jar with a lid when making dressings because it's a very simple way to blend the ingredients.
- Add Salt and Pepper to taste.
- Shake the jar vigorously, making sure all ingredients are well blended.
- Refrigerate for a few hours or over night.
- Remove the dressing from the refrigerator about 30 minutes before you serve the salad to let the ingredients solidify.
- Shake before dressing the arugula.
Mango Avocado Salad
- Toast the pumpkin seeds (pepitas) over low heat. Stir occasionally, and keep an eye on them. Once they start to toast, it happens quickly. Take off the heat when the seeds start to get fragrant. Let them cool.
- Thinly slice ¼ of the red onion, set aside.
- Chop the Mangoes and the Avocado set them aside.
- Place arugula into a serving bowl, add dressing, and toss.
- Top with the mangoes, avocado, onion, and pepitas.
- Garnish with freshly ground pepper to taste.
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