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Meet your new go-to healthy meal: avocado and mango green salad! This vibrant mix of fruits and veggies is tossed with a citrusy yogurt dressing that ties it all together. It’s fresh, flavorful, and ridiculously easy to whip up (we’re talking 20 minutes!).
save this recipe!The Dream Team Salad
This green salad with avocado and mango has been in my family for years, and let me tell you… it’s life-altering (I’m not being dramatic, I swear).
We’ve got layers of goodness here: creamy avocado, juicy mango and apple, crisp greens, and crunchy carrots, all tossed with a tangy, dreamy Greek yogurt dressing. It’s sweet, it’s savory, it’s creamy, it’s crunchy—basically, it’s a delicious identity crisis in the best possible way.
Reader rating
“I made this today for a friend and myself. It’s amazing. The cinnamon in the dressing clinches it. It will be my favourite summer salad. 😊” —Marion
Let’s Talk Ingredients
This salad comes together with a handful of fresh fruits and veggies and a simple yogurt dressing. Jump down to the recipe card for the exact measurements!
- Carrots: We’ll use peeled and shredded carrots for that perfect crunch. (Pro tip: Grab pre-shredded carrots to save time!)
- Mangoes: Look for ripe mangoes that give slightly but aren’t overly squishy when pressed. Kent and Tommy Atkins mangoes are my go-tos!
- Avocado: Creamy, buttery avocado adds healthy fats to keep you full. (Cube it right before serving to prevent browning!).
- Red Apple: Crisp, sweet-tart apples balance the softer textures and add a refreshing crunch. Honeycrisp, Fuji, or Gala are your best bets here.
- Greens: The leafy base that brings it all together. Spinach is packed with nutrients, while mixed greens add a great texture (use your favorite type!).
- Plain Greek Yogurt: We’ll use this as the base of our dressing. Greek yogurt adds a tangy richness while keeping things protein-packed.
- Orange Juice: Freshly squeezed works best for a bright, citrusy kick.
- Honey: For a natural touch of sweetness, we’ll add a drizzle of honey. If you want to keep things vegan, you can swap in maple syrup.
- Spices: A pinch of cinnamon gives the dressing a subtle, warm twist (trust me, it works), while salt and pepper make the flavors pop!
Mango Cutting Tip
Mangoes are slippery suckers and can be a bit challenging to tackle. Here’s the trick: find the stem and look down the mango—you’ll notice there are two slightly plumper “cheeks” around the long, oblong seed in the center. Slice off those cheeks as close to the seed as possible, then score the flesh into cubes.
Making This Salad Is Easy-Peasy
Since there’s no cooking involved, this avocado and mango salad comes together in under 30 minutes! (Jump to the recipe card for the full printable instructions.)
Step 1: Mix The Dressing
Mix all the dressing ingredients. A lot of the fruits and veggies in this salad turn brown quickly, so we want to minimize the time between chopping and digging in.
Step 2: Mix The Salad
Shred the carrots and cube the mango, avocado, and apple. Toss all salad ingredients together and drizzle with dressing. Serve immediately.
Recipe Tips
Keep It Fresh: If you want to prep the avocado ahead of time, toss the cubes in a little lemon or lime juice to keep them vibrant and fresh.
Make It Your Own: Add some toasted nuts (walnuts or pecans) for extra crunch, sprinkle in pomegranate seeds for a pop of color, or throw in chickpeas or quinoa for a protein boost!
Avocado & Mango Green Salad with Yogurt Dressing
Ingredients
Dressing
- ¼ cup plain Greek yogurt, 60 g
- 2 Tbsp orange juice, 30 mL
- 2 Tbsp honey, 30 mL
- ½ tsp ground cinnamon
- Pinch of salt and pepper
Salad
- 3 carrots, peeled and shredded
- 2 mangoes, peeled and cubed
- 1 avocado, cubed
- 1 red apple, cubed
- 8 cups spinach or mixed salad greens
Instructions
- Dressing: Whisk all dressing ingredients together.
- Mix: Shred the carrots (using a food processor or box grater), and cube mango, avocado, and apple. Toss all salad ingredients together and drizzle with dressing. Serve immediately.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I made this today for a friend and myself. It’s amazing. The cinnamon in the dressing clinches it. It will be my favourite summer salad. 😊
Yay! So happy to hear Marion! I was afraid the cinnamon in a savory-ish dish would be a deal breaker for some. Happy it worked for you! 😀
Simple enough to make with one hand tied behind my back and flavorful enough to guarantee inclusion into menu rotation. I substituted Greek Yogurt for a Coconut Milk Yogurt (dairy free) which has a much looser consistency, but the coconut and mango notes paired very nicely.
So happy to hear it was a hit! 😀