Looking for a light, vibrant, and no-fuss salad that instantly lifts your mood and your menu? Say hello to the Avocado Mango Salad with Honey-Lime Dressing — a beautiful, summer-inspired dish that’s bursting with freshness and flavor.
Creamy avocado, juicy mango, peppery arugula, and crunchy toasted pine nuts come together in this irresistible bowl of goodness. A zesty-sweet honey-lime dressing ties it all together, balancing sweet, tart, and savory in every bite.
This salad is more than just a pretty plate — it’s packed with heart-healthy fats, fiber, vitamins, and antioxidants. Whether you’re looking for a light lunch, a side for grilled chicken or fish, or a refreshing dish to serve at brunch, this tropical salad hits all the right notes.
Best of all? It takes just 15 minutes to make. No cooking required — just chop, shake, and serve!
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Avocado Mango Salad with Honey-Lime Dressing
- Total Time: 15 minutes
Description
Creamy avocado, juicy mango, peppery arugula, and crunchy toasted pine nuts come together in this irresistible bowl of goodness. A zesty-sweet honey-lime dressing ties it all together, balancing sweet, tart, and savory in every bite.
Ingredients
For the Salad:
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2 ripe avocados, sliced or diced
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1 large mango, peeled and diced
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4 cups fresh arugula (or baby spinach if preferred)
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¼ red onion, thinly sliced
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⅓ cup toasted pine nuts
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Salt and black pepper, to taste
For the Dressing:
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2 tablespoons olive oil
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1 tablespoon fresh lime juice
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1 tablespoon honey
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1 teaspoon Dijon mustard
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Salt and black pepper, to taste
Instructions
Step 1: Make the dressing
In a small bowl or mason jar, combine:
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Olive oil
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Lime juice
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Honey
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Dijon mustard
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Salt and pepper
Whisk until fully emulsified or, if using a jar, shake vigorously for 20–30 seconds until well blended.
The mustard acts as an emulsifier, giving the dressing a silky consistency that clings beautifully to every ingredient.
Chef’s Tip: Taste and adjust the balance — more lime juice for brightness, more honey for sweetness.
Step 2: Prepare the salad base
In a large salad bowl or on a serving platter, arrange the fresh arugula as the base.
Scatter over the sliced avocado, diced mango, and thinly sliced red onion.
Chef’s Tip: Use avocados that are ripe but not mushy — they should yield slightly when pressed but hold their shape when sliced.
Step 3: Toast the pine nuts (if not pre-toasted)
In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes, shaking the pan frequently, until golden and fragrant.
Be careful — pine nuts can go from golden to burnt very quickly!
Remove from heat and let cool slightly.
Step 4: Dress and toss
Drizzle the honey-lime dressing over the salad just before serving. Use tongs or clean hands to gently toss everything together.
Add salt and pepper to taste, then sprinkle toasted pine nuts on top for crunch.
Serve immediately for the best texture and flavor — the avocado stays fresh and the arugula remains crisp.
Notes
Ripeness matters: Choose mangoes and avocados that are ripe but firm. Overripe fruits can get mushy and overpower the texture.
Red onion soak: If raw red onion is too strong, soak slices in cold water for 10 minutes before using — it mellows the flavor.
Dress right before serving: This salad is best enjoyed fresh. Dress and toss it only when ready to serve to avoid soggy greens.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 270 kcal
- Sodium: 95mg
- Fat: 20g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
Variation
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Add Protein: Top with grilled chicken, shrimp, or chickpeas for a more filling main dish.
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Fruit Twist: Add sliced strawberries or blueberries for extra sweetness.
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Greens Swap: Use baby spinach, mixed greens, or romaine if you prefer a milder base.
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Cheese It Up: Add crumbled feta or goat cheese for a creamy, salty finish.
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Nut Substitute: Use chopped almonds, walnuts, or sunflower seeds in place of pine nuts.
Cooking Note
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Ripeness matters: Choose mangoes and avocados that are ripe but firm. Overripe fruits can get mushy and overpower the texture.
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Red onion soak: If raw red onion is too strong, soak slices in cold water for 10 minutes before using — it mellows the flavor.
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Dress right before serving: This salad is best enjoyed fresh. Dress and toss it only when ready to serve to avoid soggy greens.
Serving Suggestions
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With Grilled Meats: Perfect alongside grilled chicken, steak, or salmon.
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Brunch Plate: Serve with poached eggs or an omelet for a refreshing twist.
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Party Starter: Present in individual bowls or cups for a colorful, elegant appetizer.
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Light Lunch: Pair with a slice of crusty bread or a wrap for a light yet satisfying meal.
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Taco Side: Makes a vibrant topping or side salad for shrimp or fish tacos.
Tips
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Double the dressing if you like extra drizzle — it keeps in the fridge for 3–5 days.
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To store leftovers, keep undressed salad ingredients in a sealed container, and add avocado and dressing just before serving.
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Make it fancy: Use a ring mold to build a layered stack with mango, avocado, and arugula.
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Make ahead: Chop mango and onion ahead of time, but wait to cut avocado and assemble until serving.
FAQs
Q: Can I use frozen mango?
Yes! Just thaw and drain well before adding to avoid excess moisture.
Q: What if I don’t like arugula?
Use any greens you love — spinach, baby kale, or spring mix all work beautifully.
Q: Can I make this salad vegan?
Absolutely. Just make sure the honey is replaced with maple syrup or agave nectar.
Q: What’s a good substitute for Dijon mustard?
Use a little whole grain mustard or even plain yellow mustard in a pinch.
Q: How do I keep avocado from browning?
Toss it with lime juice right after cutting, and serve immediately for best color and taste.
Conclusion
This Avocado Mango Salad with Honey-Lime Dressing is more than just a pretty plate — it’s a refreshing, feel-good dish that’s packed with wholesome ingredients and big flavor. Sweet mango, creamy avocado, peppery arugula, and crunchy pine nuts come together like a little vacation in a bowl.
It’s perfect for any occasion — whether you’re cooking for yourself, hosting brunch, or bringing a dish to the potluck. And with only 10 minutes of prep, it’s as quick as it is delicious.
So grab your lime, slice that mango, and treat yourself to a salad that’s both simple and sensational. 🥗💛