Avocado Mango Salad

4.99 from 61 votes

This super tasty Avocado Mango Salad is a 5-ingredient side dish that will take any summer meal to the next level!

Prep Time15

Cook Time0

Total Time15

Servings:

Slice and cube the avocados.
2 avocados
Peel and cube the mangos.
2 mangoes
Toss together the mango, avocado, and onion.
¼ cup diced red onion
Drizzle the mango/avocado mixture with the olive oil and lime juice. Toss to coat.
2 tablespoons olive oil, 1 lime, juiced
Season with salt and black pepper, if desired. Serve immediately.
salt and black pepper

If you don't have fresh lime juice, you can substitute about 2 tablespoons of bottled lime juice.
To peel a mango, hold it firmly with one hand and use a vegetable peeler to remove the skin. Begin at the top of the mango and work your way down, following the shape of the fruit. Ensure that you remove all the skin, rotating the mango as needed. Then cube the mango for the salad.
To cube the avocado, hold it steady on a cutting board and use a sharp knife to make a lengthwise cut through the avocado until you feel the pit. Then rotate the avocado around the knife to cut all the way around the pit. Twist the two halves in opposite directions to separate them, then remove the pit by striking it (carefully!) with the blade of the knife and twisting gently. In each half, use a knife to make lengthwise and crosswise cuts into the flesh, creating a grid-like pattern, without cutting through the skin. Then use a spoon to scoop out the cubed sections, sliding the spoon between the flesh and the skin.