Sweet, fruity, refreshing and beyond satisfying! These are just 3 things you will love about this summer mango avocado salad. Whether you serve it as a starter or a light afternoon appetizer, compliments for the chef are guaranteed!
So how did this salad come about? Honestly? By total accident. We’ve had an unusually warm spring here in the UK, and I’ve been naturally gravitating toward lighter recipes lately. A salad was the obvious choice this afternoon. And the ingredients? Well… whatever was left on the countertop!
Since I had a leftover mango from filming my Mango & Mozzarella Salad last weekend, I decided to combine it with avocado and apple—and whipped up a refreshing dressing to tie it all together. The result? Beyond expectations!
What Does Mango Avocado Salad With Apples Taste Like
Sweet, juicy, and refreshing. Before you know it, your plate’s empty. And that’s thanks to all the ingredients working in harmony.
Mango—arguably the tastiest fruit on the planet—pairs beautifully with sweet, crisp apples and creamy avocado. The flavours are balanced by the bold kick of lime juice and fresh cilantro.
How to Make Mango Avocado Salad
This recipe is so simple, you barely need instructions. Just peel, core or pit, and slice the ingredients, then arrange them on a plate as nicely as you can. (I’m usually not great at presentation, but arranging the fruit wedges radially made it foolproof. Did I pull it off? You be the judge.)
Chances are you’re wondering what kind of dressing works best. I had the same question—and narrowed it down to a honey vinaigrette or a citrusy, herb-forward option. I went with the latter, and it turned out to be the perfect match.
How to Make the Lime-Cilantro Dressing
You only need three things:
- The juice of one medium lime
- 1 tablespoon of extra virgin olive oil
- A handful of chopped cilantro (adjust to taste)
Finely chop the cilantro and mix it with the lime juice. Add the olive oil to mellow the acidity and help the dressing coat the ingredients evenly. Give it a good stir—and you’re done!
Cutting Mango to Wedges
If you’re wondering what’s the least messy way to cut mango – you’re not alone. I believe the only reason why we don’t eat mangoes on a daily is because cutting them requires a degree!
The question is: Does this salad require perfect mango-cutting skills? Not at all! This salad doesn’t call for perfection. Once it’s plated with other fruit wedges, no one will care how precise your mango slices are.
While there are plenty of tutorials online, I go for the rough method, as you’ll see in the video. It’s not perfect, but it minimizes waste.
Here’s how I do it:
Slice vertically along the mango, then make another cut parallel to the first. Push your fingers into the cut and carefully tear the fruit away from the stone. (The riper the mango, the juicier—and messier—it gets. Keep a paper towel handy!)
If the center piece looks a bit rough, just trim it and snack on it.
That’s my general rule: if it doesn’t look good on the plate, I eat it. 🤫
Is Feta Cheese Required for This Salad?
Not at all! I know not everyone loves cheese as much as I do—and feta’s strong flavor isn’t for everyone. If you prefer a vegan, fruit-only salad, feel free to skip it.
I added feta for a bit of extra protein, along with the walnuts. If you’re leaving out the cheese, I’d suggest using a slightly larger handful of walnuts to make the salad more satisfying.
Should the Fruits Be Ripe to Make This Salad?
Go for medium ripeness—not too raw, not overly ripe. Underripe fruit is harder to peel and cut; overripe fruit turns the salad mushy. Aim for just-right firmness to get clean cuts and a fresh look on the plate.
Ingredients
Instructions
