This healthy avocado mango salad is packed with delicious summer produce and drizzled with creamy yogurt dressing.
This avocado mango salad recipe has been with my family for years, so I thought I’d dig it out of the blog archives and give it a little revamping just in time for summer! It’s packed with fruits and veggies and has a sweet yet savory dressing. Basically…this salad has an identify crisis, but it’s a delicious crisis that I’ll be devouring all summer.
We’ll make the dressing for the salad first. A lot of the fruits and veggies in this salad turn brown quickly after you cut them, so we want to minimize the time between chopping and digging in. You can whisk all the dressing ingredients together or shake them up in a jar (great for keeping any leftover!)
Once that’s done, gather up an avocado, a large apple, mangos, and carrots. Shred the carrots and chop everything else up into cubes.
How to cut mango for a salad
These are slippery suckers and can be hard to cut. First peel the skin using a vegetable peeler (Fun Fact: The peel of the mango is highly allergenic to many people. To avoid ending up with big swollen lips, always peel these guys).
Once peeled, find the stem of the mango and look down the fruit, there are two equal halves around the weirdly oblong seed. Cut the mango by cutting off the two “cheeks” around the seed. Then just dice up the cheeks into perfect cubes! (More on mangoes here!)
More summer salads to try out
- 1/4 cup plain Greek yogurt 60 g
- 2 Tbsp orange juice 30 mL
- 2 Tbsp honey 30 mL
- 1/2 tsp ground cinnamon
- Pinch of salt and pepper
- 3 carrots peeled and shredded
- 2 mangoes peeled and cubed
- 1 avocado cubed
- 1 red apple cubed
- 8 cups spinach or mixed salad greens
- 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.