Mango Strawberry Avocado Salad

Mango Strawberry Avocado Salad is an irresistible combination that’s hard to beat! A healthy, tropical salad, it’s packed full of nutrients!

With a tropical flair, this Mango Salad is a delightful addition to your summer menu or whenever you can find juicy ripe mangoes!

Why You Must Make

• If mangos are new to your family, this is a tasty, easy recipe to introduce them.
• The simple citrus salad dressing pairs wonderfully with fruit.
• You can add whatever summer fruit you love to this mango salad recipe. The ingredients are easily adaptable. Grapes and bananas would work well, too, but add bananas at the last minute so they don’t oxidize or turn brown before serving.
• Even though mangos contain lots of sugar, this is a much healthier snack than cookies, candies, etc.

Being a food blogger does have some perks. Like the bottle of rum that appeared at my doorstep this afternoon. And the package of fresh mangoes that arrived over the weekend.

When I asked my Facebook friends for their favorite mango recipes, I was inundated with suggestions. Taking bits and pieces from a variety of sources, I came up with my own Mango Strawberry Avocado Salad. This tropical fruit salad was an incredible combination of flavors and textures.

Ingredient Notes

• Kitchen Staples – Olive Oil, Table Salt
• Lime Juice – Freshly squeezed is best.
• Orange Juice – Freshly squeezed is nice, but there are good brands of juice in the refrigerator section of your grocery store. The sweetness will help balance the tart lime juice.
• Avocado – Cube right before serving to minimize browning.
• Jicama – Dice smaller than the rest of the fruit to add a bit of crunch to the mixture.
• Mango – Remove the skin, then cut pieces of the fruit from around the large seed before cubing.
• Pineapple – Cored with outer skin removed.
• Strawberries – Hulled and chopped.

Expert Tips

These mangoes were the best I’ve ever tasted…soft, sweet, and juicy. Perfectly ripened. I received two varieties, Tommy Atkins and Altaulfo. The smaller, deeper fleshed fruit even had some spicy undertones…phenomenal.

• Cut all the fruit into similar bite-sized pieces.
• Feel free to add whatever fruit you enjoy. I went for those with a taste of the tropics with my selections. Any other berries, kiwi, star fruit and/or papaya would also be tasty.
• Make sure your mangoes are ripe and fragrant for the best results.
• Adding avocados didn’t add more sweetness, but instead the ultimate creaminess.
• PRO-Tip: So the avocadoes and bananas don’t brown, gently toss the cubes in some dressing to minimize oxidation.
• Jicama provided a nice neutral crunch.
• You can make your salad dressing ahead of time. Keep it in the refrigerator but bring it out about an hour before you make the salad so that any solidified oil can come to room temperature.
• PRO-Tip: If you want to add bananas, make sure to peel, slice, and mix in right before serving so they don’t oxidize or brown from exposure to air. The same goes for apples, pears, and avocados.
• PRO-Tip: So the avocados and bananas don’t brown, gently toss the cubes in some of the dressing to minimize oxidation.
• PRO-Tip: Don’t be put off by a pinch of salt. Salt is a flavor enhancer to any recipe whether sweet or savory.
• If the orange juice doesn’t provide enough sweetness to the mango dressing, whisk in a little honey until it satisfies your palate.
• PRO-Tip: Use this salad as a salsa to serve with chicken or fish. Just chop the fruit into slightly smaller cubes.
• If you have any leftover mangoes, I recommend this raspberry mango salsa. It’s delicious paired with tortilla chips.

Frequently Asked Questions

You May Also Like

• Mango and Black Bean Salsa from A Cedar Spoon
• Citrus Spinach Salad
• Black Bean and Avocado Salsa
• Guacamole Salad
• Soft Shell Tacos with Mango Salsa
• More of my Heart Healthy Recipes

Continue to Content

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The Recipe:

Mango Strawberry Avocado Salad

Prep Time 15 minutes

Total Time 15 minutes

Yield 4 servings

A delectable taste of the tropics in every bite!

Ingredients

Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 tablespoon orange juice
• A pinch of salt

Salad:

• 1 cubed avocado
• ½ cup small chopped jicama
• ½ cup chopped mango
• ½ cup chopped pineapple
• ½ cup chopped strawberries

Instructions

1. Whisk together olive oil, lime juice, orange juice, and a pinch of salt. Set aside.
2. Mix together jicama, mango, pineapple, and strawberries and place in a serving bowl. Add avocados, then pour dressing over top.
3. Mix carefully so as not to bruise the avocados.

Notes

Use any of your favorite fruits in this salad recipe.

For a sweeter dressing, whisk in a touch of honey.

Recommended Products

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• 
  OXO Vegetable Peeler
• 
  Santoku Knife
• 
  OXO Cutting Board

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 178Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 38mgCarbohydrates: 14gFiber: 5gSugar: 7gProtein: 2g

HOW MUCH DID YOU LOVE THIS RECIPE?

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Skinny Tip

I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.

Tip #20: Take the stairs. It is often quicker than waiting for an elevator and you’ll get a great quad workout, along with your calves and gluts. Who doesn’t need firmer thighs and tush? When I worked as an oncology nurse on the 7th floor of the hospital, I always took the stairs…even when I was 9 months pregnant. Start slowly, then as your endurance improves, pick up your pace.