Avocado Mango Salad Summer

Name: Avocado Mango Salad Summer
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 2 medium mangoes, diced (about 1 cup); 1 cup shelled edamame, thawed (optional); 1 cup diced strawberries (about 9 ounces); 1 medium avocado, diced; 3 tablespoons finely diced red onion (about one-half small onion); 1 medium jalapeño, seeded and finely diced; ¼ cup thinly sliced basil leaves (chiffonade); 3 tablespoons chopped cilantro; 1 tablespoon sesame oil or neutral flavored oil; Zest of 1 lime; ¼ cup lime juice (about 1 lime); 1 teaspoon maple syrup or to taste; ¼ teaspoon salt or to taste; Tortilla chips for serving (optional)

Recipe by Jordan Avery · Updated August 2025

Salad

There's nothing like a vibrant, no-cook salad to brighten up your summer table-this Avocado Mango Salad does exactly that. Home cooks adore it for its effortless prep, bold flavors, and eye-catching colors that make any meal feel celebratory. Perfect for potlucks, picnics, or a quick lunch, it's a refreshing balance of sweet, zesty, and creamy textures that steal the show every time. The combination of ripe mango, creamy avocado, and a tangy lime dressing is simply irresistible.

What Makes This Recipe Special

Uses both mango and strawberries for a double-dose of summer sweetness without overpowering the dish.
Includes edamame for a boost of plant-based protein and a satisfying bite, making it a filling meal on its own.
Features a dual texture from jalapeño for subtle heat and basil for aromatic freshness, balancing each ingredient beautifully.
The lime dressing is emulsified with sesame oil for a silky finish that clings to every ingredient, not just pools at the bottom.

⏱ 15 mins

Vegan

Servings 3

Ingredients

2 mediummangoes, diced (about 1 cup)

1 cupshelled edamame, thawed (optional)

1 cupdiced strawberries (about 9 ounces)

1 mediumavocado, diced

3 tablespoonsfinely diced red onion (about one-half small onion)

1 mediumjalapeño, seeded and finely diced

¼ cupthinly sliced basil leaves (chiffonade)

3 tablespoonschopped cilantro

1 tablespoonsesame oil or neutral flavored oil

Zest of 1 lime

¼ cuplime juice (about 1 lime)

1 teaspoonmaple syrup or to taste

¼ teaspoonsalt or to taste

Tortilla chips for serving (optional)

Nutrition

342 caloriesCalories

Per serving · Values are estimates

Instructions

Add the mangoes, edamame, strawberries, avocado, red onion, jalapeño, basil, and cilantro to a large bowl.

In a small bowl, whisk together the sesame oil, lime zest and juice, maple syrup, and salt to taste.

Drizzle the lime dressing over the salad. Mix gently until fully incorporated. Serve with optional tortilla chips if desired.

Essential Tips

Prep order matters

Dice the avocado last and add it just before tossing to prevent browning and maintain its creamy texture. If making ahead, keep avocado separate and fold it in right before serving.

Control the heat

For a milder dish, remove all seeds and membranes from the jalapeño. For extra fire, leave some seeds in or add a pinch of cayenne to the dressing.

Soak the onion

Toss the finely diced red onion in a splash of cold water for 5 minutes before adding to the salad. This softens the sharp bite and makes it more palatable.

Chiffonade like a pro

To slice basil into perfect ribbons, stack leaves, roll tightly, then slice thinly with a sharp knife. This prevents bruising and makes the salad look restaurant-worthy.

Sweetness check

Taste your mangoes first-if they're very ripe, reduce the maple syrup to ½ teaspoon. Underripe mangoes will need the full amount to balance the tart lime dressing.

Smart Swaps & Variations

Tropical Crunch Swap strawberries for 1 cup diced pineapple and add ½ cup toasted coconut flakes for a nutty, crunchy twist.

Protein Boost Replace edamame with ½ cup cooked quinoa for a gluten-free, protein-packed alternative that soaks up the dressing well.

Spicy Southwest Add ½ cup corn kernels, ½ teaspoon cumin to the dressing, and swap cilantro for cilantro stems for a Southwestern flair.

Creamy Avocado Blend ¼ of the avocado with the dressing ingredients for a richer, creamier consistency that coats the salad beautifully.

What to Serve With This

Grilled shrimp skewers for a light, protein-rich main course.
Chilled cucumber slices or jicama sticks for extra crunch on the side.
A chilled glass of sparkling limeade or a dry white wine like Sauvignon Blanc.
Warm tortilla chips or flatbread for scooping up every last bit of dressing.

Storage & Reheating

Storage

Store undressed salad components separately in airtight containers for up to 2 days. Keep the avocado and dressing in the fridge; add them just before serving to preserve freshness and texture.

Reheating

This salad is best served chilled and should not be reheated. If storing dressed leftovers, keep them in the fridge for no longer than 1 day to avoid sogginess.

Expert Chef Tips

Use underripe mangoes for structure-they hold their shape better in the salad, while ripe ones can turn mushy quickly.
Toast sesame oil lightly in a dry pan for 10 seconds before whisking into the dressing to deepen its nutty aroma without burning.
For a seamless presentation, arrange salad ingredients in a ring mold or on a bed of torn lettuce leaves to create height and visual appeal.

Equipment You’ll Need

Sharp chef's knife for precise dicing and chiffonade.
Large mixing bowl with a slotted spoon or skimmer for easy tossing.
Fine-mesh sieve for draining edamame or rinsing herbs.
Whisk for emulsifying the dressing quickly and evenly.

Nutritional Benefits

High in healthy fats from avocado, providing 15g of heart-healthy monounsaturated fats per serving.
Rich in vitamin C from mango, strawberries, and lime-supports immune function and skin health.
Provides 10g of plant-based protein per serving when edamame is included, making it a satisfying meal.
Low in sodium when using minimal added salt, with natural sweetness from fruit reducing the need for added sugars.

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Frequently Asked Questions

Can I make this salad ahead of time?

Yes, but keep the avocado and dressing separate. Store chopped veggies and herbs in an airtight container for up to 2 days. Mix in the avocado and dressing just before serving to prevent browning and sogginess.

What can I substitute for edamame?

Any shelled legume works-try chickpeas, black beans, or even cooked lentils for a protein boost. If using canned beans, rinse and pat dry to remove excess moisture.

Is there a way to reduce the amount of oil in the dressing?

Yes! Replace the sesame oil with 1 teaspoon toasted sesame seeds steeped in 2 tablespoons water for 10 minutes, then strain. This adds flavor without extra fat.

Can this salad be made without cilantro?

Absolutely. Swap cilantro for parsley, mint, or even arugula for a different herbal note. If using mint, use half the amount to avoid overpowering the dish.

What's the best way to pick a ripe mango?

Look for a slight give when gently pressed and a fruity aroma at the stem. Avoid mangoes with wrinkled skin or those that are too soft, which may be overripe.

Can I use frozen mango?

Yes, but thaw and drain it completely before dicing to prevent a watery salad. Pat dry with a paper towel to remove excess moisture.

How do I prevent the avocado from browning?

Toss diced avocado in a bit of lime juice before adding to the salad. Store leftovers with the pit intact in the dressing-the pit helps slow oxidation.

What's the best way to dice a strawberry?

Hull the strawberry, then slice from the top down in a grid pattern for even, bite-sized pieces. Avoid mashing to keep the texture intact.