Caribbean Mango Avocado Salad
A fresh, tropical mango avocado salad with cucumber and lime dressing. Light, colorful, and ready in minutes.
Servings 8 servings
Calories 149kcal
Equipment
- 1 paring knife
Ingredients
- 2-3 tablespoons red wine vinegar divided
- 1 tablespoon lime juice
- 2 tablespoons canola oil or neutral cooking oil
- 2 large mangos diced, 12 ounces
- 2 large avocados diced; 8 ounces
- 1 medium cucumber peeled, seeded and cubed; 8 ounces
- ½ small red onion sliced very thin stem to root; 1½ ounces
- Kosher salt to taste
- Freshly ground pepper to taste
Instructions
- Quick-pickle the onions: Place sliced red onion in a small bowl with 1–2 tablespoons red wine vinegar. Let sit for at least 30–60 minutes. Drain before using.
- Make the dressing: In a large bowl, whisk together lime juice and 1 tablespoon red wine vinegar. Slowly whisk in oil until combined.
- Prep the produce: Dice mango, avocado, and cucumber into evenly sized pieces.
- Assemble the salad: Add mango, avocado, cucumber, and drained onions to the bowl with dressing.
- Toss and serve: Gently toss to coat. Season with salt and pepper. Serve immediately.
Notes
- Use firm-ripe mango and avocado for clean cuts
- Add avocado just before serving
- Chill ingredients ahead for a colder salad
- For a salsa-style version, dice everything smaller
Nutrition
Serving: 1serving | Calories: 149kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 5mg | Potassium: 379mg | Fiber: 4g | Sugar: 8g | Vitamin A: 652IU | Vitamin C: 26mg | Calcium: 17mg | Iron: 1mg
