It’s often the simplest meals that create lasting impressions. This tropical salad is a perfect example — combining just a few fresh elements that, together, deliver incredible flavor and texture. Sweet chunks of mango introduce fruity richness, avocado brings a soft and creamy bite, while cherry tomatoes add a pop of acidity. Crunchy cucumber and finely shaved red onion provide contrast and brightness that refresh with every forkful.
The key to uniting all components lies in the light, citrusy dressing — a blend of lime juice and smooth olive oil. Rather than dominating the salad, it enhances each ingredient’s natural flavor. Fresh herbs like cilantro or parsley lend a fragrant finish and a hint of garden-fresh earthiness.
More than just delicious, this salad is a powerhouse of nutrients. With plenty of fiber, good fats, and vitamins, it nourishes without feeling heavy. Every element is raw and plant-based, keeping the dish light, vibrant, and perfect for any time of day — whether it’s a casual lunch or part of a larger dinner spread.
What You’ll Need
- 2 ripe mangoes – peeled and chopped into cubes
- 1 ripe avocado – sliced, pitted, and diced
- 1 cup cherry tomatoes – halved
- 1 cucumber – optional to peel, then diced
- 1/4 cup red onion – paper-thin slices (optional: soak in cold water to soften the flavor)
- 1/4 cup chopped cilantro or parsley
- Juice from 2 limes
- 1 tbsp extra virgin olive oil
- Salt and pepper — adjust to your liking
How to Make It
- Rinse all produce with cool water. Carefully cut mango flesh away from the pits and dice it. Slice the avocado open, remove the pit, scoop out the flesh, and chop into medium chunks. Cut the cherry tomatoes in half. Peel and dice the cucumber. Use a sharp knife to slice the onion as thin as possible — soak in ice water briefly to reduce its sharpness if desired.
- Transfer the prepped mango, avocado, tomatoes, cucumber, and onion into a roomy bowl. To protect the softer ingredients, gently fold with a silicone spatula or wide spoon. Avoid any vigorous stirring.
- In a small cup or mixing dish, whisk the lime juice and olive oil until fully blended. Add a little salt here if desired for balance.
- Evenly pour the dressing over the salad. With salad forks or your hands, lift and turn the mixture softly until everything is lightly coated. Take care not to crush the avocado pieces.
- Sprinkle the top with chopped herbs. Cilantro gives a classic finish, but you can easily swap it with parsley or fresh mint for a twist. It adds brightness and visual appeal.
- Season to taste with salt and pepper. If you enjoy a spicy kick, sprinkle on chili flakes or a bit of cayenne. Give it one last gentle toss to mix.
- This salad is best served fresh for a crisp bite, but it can also be refrigerated for 20–30 minutes to let the flavors develop further. Before serving, gently toss again to refresh the ingredients.
Nutrition Facts
- Calories: Around 270 per serving — light and filling
- Protein: ~3g — plant-based
- Fat: ~12g — mainly from avocado and olive oil
- Carbohydrates: ~40g — includes natural sugars and fiber
- Fiber: 5–7g — supports digestion and satiety
- Vitamin C: High — thanks to lime, mango, and tomatoes
- Antioxidants: Present in abundance — from herbs and colorful produce
Final Result
