Fresh Mango Salad with Avocado, Basil, and Mint Recipe
A fresh and vibrant Mango Salad combining sweet mangoes, creamy avocado, crisp bell pepper, and cucumber, brightened with fresh basil, mint, and a zesty lime dressing. This easy-to-make salad is perfect as a light lunch or a refreshing side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Gluten Free
Ingredients
Fruits and Vegetables
- 2 mangos (sliced)
- 1 avocado (sliced)
- 1 red bell pepper (julienned)
- ½ English cucumber (julienned)
Herbs
- 2 tbsp fresh basil (coarsely chopped)
- 2 tbsp fresh mint (coarsely chopped)
Dressing
- 1 lime (zested and juiced)
- 2 tbsp extra virgin olive oil
- Kosher salt (to taste)
- Ground pepper (to taste)
Instructions
- Combine the salad ingredients: In a large mixing bowl, gently combine the sliced mango, avocado, julienned red bell pepper, julienned cucumber, coarsely chopped basil, and mint. Use your hands or a rubber spatula to mix carefully, ensuring the ingredients are evenly distributed without mashing.
- Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil with the freshly squeezed lime juice and lime zest until the mixture is emulsified and well combined.
- Toss the salad: Pour the dressing over the mixed salad ingredients. Season with kosher salt and ground pepper, beginning with approximately ½ teaspoon of each, adjusting to taste. Gently toss the salad once more to evenly coat everything with the dressing.
- Serve immediately: This salad is best served fresh to enjoy the vibrant flavors and textures. Serve as a light meal or a colorful side dish.
Notes
- Use ripe but firm mangoes to avoid mushiness.
- Adjust lime juice and seasoning according to your taste preference.
- Serve immediately to prevent avocado from browning.
- For added crunch, consider adding toasted nuts like cashews or almonds if you like.
- This salad is gluten-free and vegetarian.
