Mango Avocado Salad with Mint & Lime Dressing by Anamaria Negoita

Imported from essenparadies.com by @rrry3k
Easy Vegan
·
Prep 10m

This Mango Avocado Salad is a fresh, colorful mix of juicy mango, creamy avocado, crisp cucumber, and sweet pomegranate—all tossed in a zesty lime-cumin dressing. Light, vibrant, and full of flavor, it’s the perfect summer salad!

Best enjoyed as Snack

Ingredients

for
servings
  • 1 mango, peeled and diced, ripe
  • 1 avocado, peeled, pitted, and diced, ripe
  • 2 Persian cucumbers, diced small
  • 5 Cherry tomatoes, finely chopped
  • 1 red onion, finely chopped, small
  • 100 g pomegranate, seeds
  • 1 fresh mint, finely chopped, handful
  • 3 tbsp Extra virgin olive oil
  • 1/2 Lime, juiced
  • 1 tbsp agave syrup, or honey
  • 1 tsp ground cumin
  • Salt, tp taste, pepper
  • pinch chili flakes, a of (optional)
Nutrition Facts
1
Amount per serving
Calories
518
% DV*
Total Fat 33g 43%
Saturated Fat 5g 23%
Unsaturated Fat 27g
Sodium 22mg 1%
Total Carbs 58g 21%
Dietary Fiber 12g 44%
Sugars 37g 74%
Protein 7g 13%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    Prep the ingredients: Dice the mango, avocado, and cucumbers into small cubes. Finely chop the cherry tomatoes, red onion, and mint.

  2. 2

    Mix the dressing: In a small bowl or jar, whisk together olive oil, lime juice, agave syrup, cumin, salt, pepper, and chili flakes until smooth and emulsified.

  3. 3

    Assemble the salad: In a large salad bowl, combine the chopped mango, avocado, cucumber, tomatoes, onion, pomegranate seeds, and chopped mint.

  4. 4

    Dress and toss: Pour the dressing over the salad and gently toss everything together. Be careful not to mash the avocado.

  5. 5

    Serve: Serve fresh or let it chill in the fridge for 10–15 minutes to allow the flavors to blend beautifully.