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    Avocado Mango Salad

    By Julia | Updated: May 03, 2023 | Published: May 03, 2023 | 16 Comments

    50.5K shares
    • Facebook2.0K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing is everything you want in a salad. It's healthy, refreshing, colorful, and really easy to make. A perfect Summer salad that you can bring to picnics, potlucks, and BBQ parties. It pairs well as a side dish with any grilled meats and main courses. Or, make it for lunch or as a healthy snack.

    Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing - in a white bowl.

     

    Avocado mango salad - healthy Summer salad

    If you're looking for a simple salad recipe that you can make not only in the Summer but year-round, using just a few ingredients, you'll love this vibrant and colorful salad. Peeled mango chunks and avocado slices are tossed together with arugula, sliced red onion, and toasted pine nuts, in a homemade honey-lime salad dressing. This beautiful and healthy salad takes only 15 minutes to make - a perfect choice for those busy weeknights. At the same time, the bright orange color of mango and toasted pine nuts create a beautiful presentation - a great salad to make for those special occasions when you want to impress your guests. Share this Summer salad with your friends at picnics, potlucks, barbecue parties, and other Summer festivities.

    Why you'll love it

    • Easy to make. The recipe features only 5 main ingredients (mango, avocado, arugula, pine nuts, and red onions). The salad dressing is made with only 3 ingredients (honey, lime juice, and olive oil). The simplicity at its best!
    • Highly nutritious. Mango is an excellent source of vitamin C. Arugula is rich in Vitamins A, C, and K, and is a great source of calcium, potassium, and folate. Avocado is a super fruit. This salad is packed with fiber and low in calories.
    • Turn it into dinner by adding your favorite protein. Avocado mango salad can be easily turned into a complete meal by adding cooked shrimp, salmon, or chicken. Grilled or pan-seared shrimp (such as this delicious cilantro-lime honey shrimp) works especially well. Or, add shredded rotisserie chicken or cooked skinless boneless chicken thighs (thinly sliced).

    Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing - in a white bowl (close-up photo).

    Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing - in a white bowl.
    4.66 from 80 votes

    Avocado Mango Salad

    Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing is everything you want in a salad. It's healthy, refreshing, colorful, and really easy to make. A perfect Summer salad that you can bring to picnics, potlucks, and BBQ parties. It pairs well as a side dish with any grilled meats and main courses. Or, make it for lunch or as a healthy snack.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Salad
    Cuisine American, Mediterranean
    Servings 4 people
    Calories per serving 354 kcal
    Author: Julia

    Ingredients

    Dressing

    • 3 tablespoons freshly squeezed lime juice
    • ¼ cup extra virgin olive oil
    • 2 tablespoons honey
    • salt and pepper to taste

    Salad

    • 5 oz arugula
    • 1 mango ripe, peeled, pit removed, diced into bite-sized pieces
    • 1 avocado peeled, cored, and diced
    • ¼ cup red onions thinly sliced
    • ⅓ cup pine nuts toasted
    US Customary - Metric
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    Instructions 

    • In a medium, high-sided bowl, or in a mason jar, combine together lime juice, olive oil, and honey. Whisk with the fork until emulsified.
    • In a large serving bowl, combine arugula, diced mango, diced avocado, and red onions.
    • Drizzle with the salad dressing (you don't have to use the whole amount) and toss to combine. Top with pine nuts. Season with salt and pepper, if desired.

    Notes

    How to toast pine nuts.
    Preheat oven to 350 F. Spread pine nuts on a baking sheet in a single layer and roast in the oven for about 5 minutes until they turn a rich golden color. Watch the nuts at all times as they burn really quickly.

    Nutrition

    Nutrition Information
    Avocado Mango Salad
    Amount per Serving
    Calories
    354
    % Daily Value*
    Fat
     
    29
    g
    45
    %
    Saturated Fat
     
    4
    g
    25
    %
    Polyunsaturated Fat
     
    6
    g
    Monounsaturated Fat
     
    17
    g
    Sodium
     
    15
    mg
    1
    %
    Potassium
     
    562
    mg
    16
    %
    Carbohydrates
     
    25
    g
    8
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    18
    g
    20
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    1483
    IU
    30
    %
    Vitamin C
     
    33
    mg
    40
    %
    Calcium
     
    75
    mg
    8
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword avocado mango salad

    Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing - in a white bowl.

    Recipe tips

    • Use only ripe mango. Cut up the mango into bite-sized pieces so that you get that delicious rich sweet flavor in every bite!
    • Use your favorite greens or a mix: arugula, spinach, mixed greens, etc.
    • Toast pine nuts in the oven briefly (about 5 minutes in the preheated oven at 350 F). The pine nuts should turn a rich golden color. Watch the nuts carefully as they burn quickly.
    • What can you use instead of pine nuts? Pine nuts are usually expensive and are sometimes hard to find. Toasted pumpkin seeds (pepitas) are a great substitute for pine nuts!
    • Add sliced avocado last - add it to the salad only immediately before serving to avoid browning.
    • Add salad dressing right before serving to prevent arugula leaves from wilting.

    When is mango season?

    Even though the mango season technically runs from May through September, usually you can find imported mangoes at many grocery stores all year round. I've definitely made mango salads for Thanksgiving and Christmas! So while it's considered a Summer fruit, you can actually find it pretty much any time of year.

    How to tell if a mango is ripe?

    • Skin color. The mango is ripe when the outer skin is mostly orange or red, with just spots of green (or no green at all).
    • Texture. When you press on the skin, ripe mango should have a little give. If the skin is too soft - the mango might be too mushy and over-ripe.
    • Unripe mango will be green or the majority of the skin would be green with just a spot of orange or red. Unripe mango has a sour taste, and it's harder to cut it than ripe mango. Let the mango ripe before using it.

    Do you peel mango skin?

    Mango skin has a tough texture and somewhat bitter flavor. It's not really tasty, and it also contains some compounds that might cause allergic reactions. I always peel mango using a vegetable peeler. Mango just tastes better and looks better when peeled.

    How to tell if an avocado is ripe?

    • A ripe avocado should have a little give when gently pressed. It should not be overly soft - nobody likes over-ripe avocados that turn into mush.
    • An unripe avocado will have no give and will feel almost like a rock when lightly pressed. It will be really hard to cut it and remove the pit.

    Storage Tips

    The salad can be refrigerated for 2 days. It's best to refrigerate the salad and the dressing separately.

    What to serve with mango avocado salad?

    One of the easiest ways to dress up this salad is by adding pre-cooked shrimp, cooked rotisserie chicken, or even sliced cooked steak strips. Mango avocado salad also pairs great with any grilled meats and seafood. Here are some other ideas:

    • Garlic Butter Shrimp
    • Honey Garlic Glazed Salmon
    • Cajun Chicken
    • Cilantro-Lime Honey Garlic Salmon

    Other healthy salads you might like

    If you want other salad recipes that look just as pretty as this mango avocado salad, but with different ingredients, here are my favorites:

    • Apple Spinach Salad
    • Holiday Salad with Spinach, Mandarin Oranges, Pecans, Cranberries, Goat Cheese, and Honey-Mustard Lime Vinaigrette
    • Peach Blueberry Spinach Salad
    • Berry Spinach Salad with Blueberries, Raspberries, and Balsamic Dressing
    • Strawberry Spinach Salad with Feta cheese, Pecans, and Balsamic Dressing
    « Greek Orzo
    Cilantro-Lime Shrimp »
    50.5K shares
    • Facebook2.0K

    Reader Interactions

    Comments

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      Recipe Rating




    1. Susan Vandermeulen

      August 19, 2024 at 5:06 pm

      Sooooo goood! The dressing is to die for! Made it a few times and substituted sunflower seeds for pine nuts and another time pistachio's!

      Reply
      • Julia

        August 20, 2024 at 1:15 am

        I love your substitutions for pine nuts - thanks for sharing! 🙂

        Reply
    2. Melissa

      June 08, 2024 at 5:42 pm

      This salad was everything! We devoured the entire thing served alongside grilled chicken and grilled sourdough! Will be making all summer!

      Reply
      • Julia

        June 08, 2024 at 10:57 pm

        Melissa, I am so happy to hear this recipe is worth repeating! 🙂

        Reply
    3. Carla @ Foodie Digital

      May 28, 2024 at 1:03 am

      Wow, what a winning combo! The pepperiness of the arugula, the sweetness of the mango and bite of red onion. I made a couple of changes: since pine nuts are so darn expensive I substituted with lightly toasted pecans. I also topped with a bit of salty feta.

      Reply
      • Julia

        May 28, 2024 at 12:52 pm

        I love your substitutions! Toasted pecans sound absolutely delicious! 🙂

        Reply
    4. WDK

      April 17, 2024 at 2:36 pm

      Loved this combo but had to doctor the dressing for I found it a wee bit bland. Could be because I was reduced to using bottled lemon juice because I didn’t have fresh lime or lemon in the house…. Added mustard, lemon pepper seasoning, and red pepper flakes. Also added shrimp to the salad. And wow - great ingredients. I’ll try again with fresh lime and see if that makes a difference.

      Reply
      • Julia

        April 20, 2024 at 11:54 pm

        I love the addition of mustard and lemon pepper seasoning to the dressing - thanks for sharing! Helpful to me and others who might want to try the same. 🙂

        Reply
    5. Janet Guenther

      January 04, 2024 at 4:32 pm

      I LOVE every recipe of yours that I have tried. Thank YOU !!!!

      Reply
      • Julia

        January 04, 2024 at 6:40 pm

        Janet, I am so flattered to hear that! ❤️ Thank you for stopping by and sharing this super encouraging comment with me. 🙂

        Reply
        • Casey

          May 02, 2024 at 5:55 pm

          Absolutely delicious! And so colourful. I threw in some left over crisp lettuce and topped with chopped hard goats cheese. I could eat this all day.

          Reply
          • Julia

            May 04, 2024 at 11:15 am

            Wow, Casey, thank you for your rave review! I am glad you love this salad as much as I do! 🙂

            Reply
      • Christina

        March 10, 2024 at 8:11 am

        Can't wait to make it tonight!

        Reply
        • Julia

          March 12, 2024 at 6:01 pm

          I hope you loved it as much as I did! 🙂

          Reply
    6. Cherryl

      October 24, 2023 at 3:56 am

      How many would this feed

      Reply
      • Julia

        October 24, 2023 at 2:49 pm

        Cherryl, this recipe makes 4 servings.

        Reply

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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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