Avocado Mango Salad with Honey-Lime Dressing
Bright, fresh, and irresistibly flavorful, this Avocado Mango Salad is a vibrant celebration of color, texture, and tropical taste. Perfect for warm days or anytime you need a light yet satisfying dish, this salad combines buttery avocados, sweet juicy mangoes, peppery arugula, and a drizzle of zesty honey-lime dressing.
Topped with toasted pine nuts for an added crunch, this salad is the kind of dish that turns heads and wins hearts. It works beautifully as a light lunch, a healthy appetizer, or a refreshing side to your favorite grilled chicken or fish.
Ingredients
For the Salad:
- 2 ripe avocados, peeled, pitted, and sliced
- 1 large ripe mango, peeled and diced
- 4 cups fresh arugula
- ¼ red onion, very thinly sliced
- ⅓ cup pine nuts, toasted
- Salt and freshly ground black pepper, to taste
For the Honey-Lime Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
Step 1: Prepare the Dressing
In a small mixing bowl or a mason jar with a lid, combine olive oil, lime juice, honey, Dijon mustard, a pinch of salt, and a few cracks of black pepper. Whisk or shake well until the dressing is fully emulsified and smooth. Set aside.
Step 2: Assemble the Salad Base
In a large salad bowl or on a serving platter, layer the fresh arugula evenly. Scatter the avocado slices and diced mango over the greens. Add the thinly sliced red onion for a touch of sharpness and color contrast.
Step 3: Dress the Salad
Drizzle the honey-lime dressing evenly over the salad. Use salad tongs or clean hands to gently toss the ingredients together, being careful not to break up the avocado slices.
Step 4: Add Crunch and Finish
Sprinkle the toasted pine nuts over the top of the salad. Taste and adjust the seasoning with additional salt and black pepper if needed.
Step 5: Serve Immediately
This salad is best enjoyed fresh. Serve right away while the avocados are at their creamiest and the dressing is still bright. It’s a beautiful starter or a refreshing side to grilled shrimp, chicken, or fish.
Tips and Variations
- Use Baby Spinach or Mixed Greens: If arugula isn’t available or preferred, baby spinach or a spring mix makes a great substitute.
- Make it Heartier: Add grilled chicken breast or chickpeas for added protein.
- Swap the Nuts: If pine nuts aren’t available, toasted almonds, cashews, or sunflower seeds make a great alternative.
- Fruit Twist: Try adding sliced strawberries or segments of fresh orange for even more color and flavor.
- Vegan Option: Replace honey with agave syrup or maple syrup to make this salad vegan-friendly.
Nutritional Info & Prep Time
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: 4
- Calories: Approximately 280 kcal per serving (varies based on avocado size and dressing amount)
Why You’ll Love It
This salad strikes a perfect balance between creamy and crisp, sweet and tangy. The honey-lime dressing brings everything together with a citrusy brightness that complements both the avocado and mango beautifully. It’s a fast, no-cook recipe that delivers flavor, nutrition, and visual appeal all in one.