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Avocado Mango Salad with Lemon Vinaigrette

This Avocado Mango Salad combines the creamy texture of ripe avocados with the sweetness of mangoes, creating a refreshing and vibrant dish. The cherry tomatoes, red onion, and fresh basil add extra layers of flavor, while a zesty lemon vinaigrette ties everything together. Perfect for a light lunch or a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 medium avocados diced into ½-inch cubes
  • 1 medium mango peeled and diced into ½-inch cubes
  • ½ red onion thinly sliced
  • ½ cup fresh basil chiffonade / thinly sliced
  • 1 cup cherry tomatoes halved
Vinaigrette Ingredients
  • 2 tablespoons olive oil extra virgin
  • 1½ tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper

Method
 

Instructions
  1. Thinly slice the red onion and soak in cold water for 10 minutes to reduce sharpness, then drain.
  2. Stand the mango upright and slice off the sides, avoiding the pit. Peel the skin, then dice the flesh into ½-inch cubes. Scrape any remaining flesh from the pit and chop.
  3. Halve the cherry tomatoes.
  4. Chiffonade the basil by stacking the leaves, rolling them, and slicing into thin ribbons.
  5. Halve the avocados, remove the pit, and dice just before assembling to prevent browning.
  6. In a mason jar or small bowl, combine olive oil, lemon juice, lemon zest, salt, and black pepper. Shake or whisk until emulsified. Taste and adjust seasoning if needed.
  7. In a large mixing bowl, gently toss avocado, mango, red onion, basil, and tomatoes. Drizzle the vinaigrette over the salad and toss lightly to coat.
  8. Serve immediately or chill briefly (up to 30 minutes) before serving for the best flavor.

Notes

  • For the best flavor, chill the salad briefly before serving.
  • Adjust the salt and pepper in the vinaigrette to your taste.