Mango Avocado Salad- Vegan mango salad

This Mango Avocado Salad is just what Summer and barbeque parties call for. Sweet mangoes, creamy avocados and crunchy cucumbers come together in this quick and easy 20 minute recipe. 

Think of this salad like an upgraded mango salsa. You can eat this on its own or serve it as a dip with some pita chips or nachos. Or you can serve it as a side with grilled meat. So many different ways to enjoy this one amazing avocado mango salad.

Come summer, I hate the kitchen. As much as I love cooking, the sweltering heat is something that I just cannot deal with. And that is when I resort to mango salad and the likes. 

Why we love this Mango avocado salad?

20 mins in the kitchen- that’s how long this salad takes to come together.

Fresh, wholesome and nutritious.

A very simple but flavorful dressing that makes this salad an explosion of flavors.

So colorful and kid-friendly.

Vegan. Gluten free.

Ingredients

For me, a salad should be something that can be whipped up at a moment’s notice, without having to rush to the store to buy sundry things for the dressing. This mango salad is testimony to that. A few pantry staples, seasonal produce and 20 minutes is all this vegan mango avocado cucumber salad takes.

Mangoes

Choose mangoes that are ripe but firm. They should not be tangy but should be sweet and tangy at the same time. Thai mangoes are the best for this salad. If you cannot find them, choose mangoes that you can cube easily.

To check if a mango is ripe, try to squish it gently. If it gives in easily, its ready. 

Cucumber

Who knew cucumbers could make such a huge difference to a salad? Crunchy english cucumber is my go-to when it comes to any salad and this is no different. Persian and japanese cucumbers are good too. 

Avocado

Soft and creamy avocado adds a beautiful layer of texture here. Choose ripe avocados that are not too squishy. You should be able to cut them into cubes easily. If your avocado is brown or more brown than green, then it is too ripe. Also, check the eye of the avocado. It should not be too dry or wrinkly. 

As soon as you cut them,toss them in some lemon juice or chop and add the avocados only at the very last, just before mixing the dressing.

Herbs

I have always loved the way sweet basil works with mangoes. The sweet, aromatic flavors of basil work so well in this recipe. Apart from sweet basil, we will also be adding baby spinach. If you do not have sweet basil, use mint instead. Both work well. But the flavors will certainly be different.

Dressing

The dressing in this salad is a very basic lime dressing. I initially tried adding black pepper to this but somehow,  the red pepper flakes were more flavorful. Because I wanted to keep this oil free, I did not add the usual extra virgin olive oil to the dressing. Since avocado is creamy and has enough good fat, I really did not see the need for oil.

You can always use lemon juice in place of the lime juice in the dressing. And if you do not have both, then rice vinegar makes for a great substitute. 

Prep and make-ahead

Can you make this ahead of time?- The short answer is no. What you can do is chop the mangoes, cukes and store them in separate containers. Make the dressing and keep it ready. Just before serving, combine everything together in a big bowl and serve immediately.

This salad tastes best when served fresh mostly because of the avocado. Avocados tend to become discolored due to oxidisation when cut open. 

Variations

1. Add chopped cherry tomatoes to this salad to make it more colorful.
2. You can try adding nuts for some crunch. When it comes to a mango salad, pine nuts, sliced almonds and chopped walnuts are great. Toast them slightly and use them in this salad.
3. To make this more nutritious, you can also add roasted pumpkin seeds, hemp hearts or flax seeds as toppings.
4. Other salad greens like arugula or lettuce can also be tossed in. Arugula and mango,in particular, are great together.

How to serve this Mango Avocado Cucumber Salad?

You can serve this as a dip along with some chips or nachos. This is a great dish to take to any bbq party too. Or make it a part of a grazing board or a vegan charcuterie board. 

To make this salad a complete meal, serve this as a side with grilled chicken or any grilled meat of your choice. This salad tastes delicious when served in a Buddha bowl too.  Some quinoa, this salad and a stir fry will make for a healthy meal in a bowl.

Method

Dressing

Combine all the ingredients for the dressing- maple syrup, red chili flakes, garlic powder, basil leaves, salt and lime juice in a bowl. Whisk well. Our dressing is ready.

Salad

In a large mixing bowl, add the spinach, mango, cucumber, avocado along with the dressing. Toss well or mix using a salad spoon.

Serve immediately.

That is it. Our delicious vegan mango avocado cucumber salad is ready.

Recipe Notes

1. You can also add 1/2 c finely chopped red onions to this salad. I m not a fan of raw red onions and so I did not add them. However, I made this salad with the onions for others in my house and they loved it.
2. Swap the lime juice for lemon juice or red wine vinegar or rice vinegar for a different flavor in the dressing.
3. Use thai basil, finely chopped cilantro or mint if you cannot source sweet basil. You will need about 12 fresh mint leaves here.

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