What Is Mango Avocado Salad?

Cynde Gregory

Fruit and veggie lovers have long known that salads don’t have to be limited to lettuce, tomatoes, and cucumbers. Many fruits complement the taste of salad vegetables. Avocados are by now a salad staple, both for their silky texture and subtle taste. Mangoes pair beautifully with avocados, bringing bright, juicy tropical flavor and gorgeous color to the salad bowl. There are a number of types of mango avocado salad.

Walnuts are a common ingredient in mango avocado salads.
Walnuts are a common ingredient in mango avocado salads.

A hearty dinner salad that includes black beans not only provides vitamins and fiber galore but protein as well. The black beans anchor the salad and add a meaty texture. Cilantro offers the perfect herbal accent, and a simple olive oil dressing with lime juice as well as lime zest works well with this salad.

Fresh basil leaves are often included in a mango avocado salad.
Fresh basil leaves are often included in a mango avocado salad.

A bed of dark green baby spinach leaves offers a good base for another kind of mango avocado salad. Walnuts add crunch, and true fruit lovers might enjoy some green or purple seedless grapes or red raspberries as well. A good dressing for this type of salad is a creamy blue cheese that adds both tang and rich flavor.

Mango is a popular tropical fruit.
Mango is a popular tropical fruit.

For cooks who want to up the veggies as well as the fruit, a spinach mango avocado salad can incorporate radishes, an array of baby lettuces such as Bibb and radicchio, and carrots. A simple dressing with complex flavor notes combines hazelnut oil, orange juice, garlic, and a little mustard. A dash of fig, red wine, or balsamic vinegar brings a little sharpness that works well with the fruit.

Avocados are a popular fruit with which to make a salad.
Avocados are a popular fruit with which to make a salad.

Another flavor that harmonizes wonderfully with a mango avocado salad is curry. Curry works well with both fruit and veggies, so the cook might add peaches, raspberries, or strawberries and even some sliced banana. Carrots and diced red, yellow, and green peppers make this salad as pretty as any painting and add some crunch as well. Curry powder or paste added to a little olive oil dresses this salad to perfection, and basil leaves in the salad or minced into the dressing finishes it perfectly.

Cooks can add chicken, seafood, or sliced steak to any of these salads for protein and a satisfyingly hearty meal. Tofu or tempeh work well, too, especially if they've been marinated in a citrus or soy-based swim. Chickpeas are another protein addition that these salads welcome.

A mango avocado salad is not only beautiful and delicious, but it’s highly nutritious to boot. Both provide lots of fiber as well as antioxidants. Mangoes feature substantial amounts of vitamins A, C, and B6 as well as a multitude of minerals. Avocado is chock full of healthy nutrients like vitamin E, B complex vitamins, and folic acid.

Green grapes and other fruits may be added to a mango avocado salad.
Green grapes and other fruits may be added to a mango avocado salad.

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Discussion Comments


Reading this article is really getting me interested in eating a mango salad. While I certainly don't like the taste of mangoes, if nothing else, the nutritional benefits seem quite astounding. On another note, one benefit of fruit salad seems to have is that unlike "vegetable" salad, which starts off healthy but can be ruined due to whatever is added (such as ranch dressing), fruit salad is all natural. In fact, that's one thing we need to remember about what we eat. Dishes can start off very healthy, and certainly a good choice, but we can intentionally or unintentionally add things that make it not so nutritional anymore.


While I do enjoy fruit salad as much as the next person, I will also admit that it's the kind of dish I only find suitable for the summer, and possibly the winter time. As far as summer is concerned, I prefer it during that time of the year because it's a big season in which people eat fruit. I mean, you don't see many people eating it during the holidays, since they're so focused on desserts and other fattening delicacies.

In some ways, people even eat fruit as a means to refresh and cool themselves down during the hot summer days. Based on this, eating fruit salad around that time makes a lot more sense. However, I guess eating the "traditional" kind could suffice too. It's not exactly a hot dish (something in which most people don't cook during the summer), and like most salads, it can be made very easily.


One thing I like about the article is how it starts off by mentioning that salads don't have to be limited to lettuce, tomatoes, and other vegetables, as that seems to be a misconception among many people. In fact, if you want a more literal term for the word "salad", it can basically be used to describe anything that's mixed together into a casserole of sorts. This includes potato salad, egg salad, and most of all, fruit salad.

However, while I have had the latter (fruit salad), I have never tried mangoes in my salad before. While I don't like mangoes that much, I can imagine that it would be a much different experience if I was to have it mixed together with something else. As an example, while I'm not that big on tomatoes, especially eating them plain, I do enjoy eating them when mixed with something.

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