5-Minute Mango Avocado Salad | No‑Dressing Salad | Refreshing Vegan Summer Salad

🥭 Mango Avocado Salad (No Dressing) – A quick, refreshing vegan, gluten-free, and dairy-free summer salad made with ripe avocados, juicy mangoes, red onion, lime, and olive oil. No mayo, no cream – just fresh, healthy ingredients in under 5 minutes! Perfect for BBQs, light lunches, and meal prep. 🌿

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👉Printable Recipe: https://www.mygingergarlickitchen.com/mango-avocado-salad/

Prep Time: 5 minute
Cook Time: 2 Minute
Serves: 4

Ingredients For Mango Avocado Salad
• 3 ripe avocados
• 1 large ripe mango
• ½ red bell pepper
• ½ cucumber
• 1 red onion
• 1 red chili (optional)
• ½ lime
• Fresh cilantro
• 2 tbsp olive oil
• Rock salt, red pepper flakes, black pepper

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Looking for a refreshing summer salad 
that’s full of color, nutrition, and flavor—without any dressing?
This mango avocado salad is juicy, creamy, crunchy, and lightly spiced, made 
with simple, fresh ingredients like ripe avocados, sweet mangoes, red onion, and lime.
It’s vegan, gluten-free, and perfect as a light lunch, a healthy side, or a BBQ-friendly dish.
Let’s make it in just a few easy steps! You will need ½ red bell pepper
1/2 lime or lemon 3 ripe avocados
1 large ripe mango 1/2 cucumber
1 red onion 1 red chili (remove seeds for less heat)
A handful of fresh cilantro 2 tablespoons olive oil
Rock salt, to taste 1/4 teaspoon red pepper flakes
1/4 teaspoon ground black pepper Make sure your avocados and mangoes are 
ripe for the best flavor and texture. Start with your ripe mango.
Slice off all four sides around the pit. Score the flesh with a criss-cross pattern 
and scoop out the cubes with a spoon. Mango adds natural sweetness and juicy 
texture—it’s the star of this salad. It’s the start of this salad.
Cut your avocados in half, remove the pits, and scoop out the flesh.
Just ise ripe avocados so they hold their shape without becoming mushy when tossed.
Thinly slice the red onion into half-moons to add sharpness and color.
Soak raw onion slices in cold water for 10 minutes if you want a milder flavor.
Dice the red bell pepper and cucumber into bite-sized pieces for crunch and freshness.
Enjoy it fresh as a light lunch, a side dish for your barbecue, or a healthy appetizer.
Remember, this salad is best eaten immediately. If you need to store it, cover and refrigerate 
for up to 4 hours, but add the avocados last minute for freshness.
Slice the red chili. This acts as your natural acidity 
and replaces heavy dressings, keeping the salad light and tangy.
Cut half a lime or lemon and set it aside. This acts as your natural acidity and replaces heavy 
dressings, keeping the salad light and tangy. Slice the red chili.
Roughly chop a handful of fresh cilantro and keep it aside.
In a large mixing bowl, add the mango cubes. Here’s a tip. If prepping in advance, 
hold off on adding avocado until right before serving to avoid browning.
avocado chunks, red onion, bell pepper, cucumber, chili, and cilantro.
Sprinkle in red pepper flakes, black pepper, and rock salt.
Drizzle with olive oil and fresh lime juice. Gently toss everything together with a large spoon 
or spatula, taking care not to mash the avocado. Your no-dressing mango avocado 
salad is ready to serve! Garnish with extra cilantro or chili 
slices for a colorful presentation. Fresh and vibrant mango 
avocado salad with no dressing. Perfect for hot days, healthy lunches or anytime 
you need something quick, light, and delicious. This salad is naturally vegan, gluten-free, and 
packed with nutrients thanks to colorful veggies, heart, healthy fats from avocado, 
and a squeeze of fresh lime. Thanks for watching. If you love this easy, 
healthy, and colorful mango avocado salad, don’t forget to like, subscribe, and check out 
more vegan gluten-free recipes on our channel. Happy cooking. See you next time.
See you next time!