Mango Avocado Salad

Mango avocado salad is a bright, simple dish of ripe fruit, creamy avocado, and crisp greens dressed with a lime vinaigrette. The fruit stays fresh and the avocado stays soft because you dress the salad just before serving. A balance of tart dressing and sweet fruit makes every bite taste right.

Ingredients for Mango Avocado Salad

Arugula gives a peppery base that contrasts with the fruit. Ripe mango brings sweetness and juicy texture. Ripe avocado adds creaminess without any cooking. Red onion provides a sharp bite that cuts through the richness. Fresh cilantro adds brightness and herbaceous flavor. Lime juice is the acid that balances the dressing, while olive oil carries flavor and makes it creamy. Salt and black pepper season everything evenly. A pinch of red pepper flakes adds warmth without heat.

Why This Mango Avocado Salad Works

Dressing the salad at the last moment keeps the greens crisp and the avocado from browning. The lime juice in the vinaigrette also prevents the avocado from oxidizing quickly, so the color stays bright.

The ratio of lime juice to oil matters: too much acid makes the salad taste sharp, too little makes it taste oily. This recipe uses one part acid to three parts oil, a ratio that lets the fruit shine while coating everything evenly. If your dressing tastes too sharp, whisk in more oil a little at a time. If it tastes greasy, add a squeeze more lime juice.

Ripe mango and avocado are essential. An underripe mango tastes starchy and bland. An underripe avocado is hard and won’t slice cleanly. Both should yield slightly to gentle pressure.

Mistakes To Avoid

Wet greens will make the salad limp and watery within minutes. Pat the arugula dry with a clean kitchen towel or spin it in a salad spinner right before you assemble the dish.

Avocado that is cut too far ahead turns brown and looks unappetizing. The flesh oxidizes as soon as it is exposed to air. Cut it as close to serving time as possible, or toss it with a squeeze of lime juice right away.

Dressing the salad more than a few minutes before serving will make the greens wilt and release water. The mango and avocado will soften and break down. Always dress just before you plate.

Overripe avocado will be mushy and fall apart when you try to slice it. Choose one that yields to gentle thumb pressure but is still firm. If you are not sure, buy it a day or two ahead and let it ripen at room temperature on the counter.

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Ingredients

• 4 cups fresh arugula
• 1 ripe mango, peeled and sliced
• 1 ripe avocado, peeled and sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• 3 tablespoons fresh lime juice
• 9 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes

Step-by-step Instructions

1. Wash and dry the arugula thoroughly in a salad spinner or with a clean kitchen towel.
2. Cut the mango in half lengthwise on either side of the pit. Score the flesh in a crosshatch pattern without cutting the skin, then scoop the cubes out with a spoon.
3. Cut the avocado in half lengthwise, remove the pit, and scoop the flesh out with a spoon. Slice each half lengthwise into 1/4-inch strips.
4. Thinly slice the red onion and place it in a small bowl. Pour 1 tablespoon of the lime juice over the onion and let it sit for 2 to 3 minutes to soften the bite.
5. In a small bowl, whisk together the remaining 2 tablespoons lime juice, olive oil, salt, black pepper, and red pepper flakes until the dressing is even.
6. Place the arugula in a serving bowl or platter. Arrange the mango slices, avocado slices, and drained red onion on top. Scatter the cilantro leaves over everything.
7. Pour the vinaigrette over the salad and toss gently to coat, or toss just the greens and arrange the fruit on top to keep it pretty.
8. Serve immediately.