Food Recipes Salads Avocado and Mango Salad 4.3 (3) 3 Reviews This summery salad is packed with fresh flavors, including mango and avocado dressed in a chile-lime vinaigrette. It comes together in just 20 minutes, no cooking required. By Emily Farris Emily Farris Emily Farris is a food and lifestyle writer whose work has appeared in Food & Wine, Food52, Country Living, CNN, The Daily Beast and many more. She has also written a cookbook, Casserole Crazy: Hot Stuff for Your Oven and appears in Women on Food by Charlotte Druckman. Food & Wine's Editorial Guidelines Updated on February 5, 2023 Save Rate PRINT Share Close Photo: © Emily Farris Total Time: 20 mins Yield: 8 servings Cook Mode (Keep screen awake) Ingredients 3 tablespoons extra-virgin olive oil 3 tablespoons fresh lime juice 2 teaspoons agave nectar or honey 1 teaspoon ground cumin 1 teaspoon ancho chile powder 1 jalapeño, seeded and diced Kosher salt Freshly ground black pepper 2 (10-ounce) heads of butter lettuce, washed, dried, and torn into bite-sized pieces 3 mangoes, peeled and cut into 1/2-inch dice 1/4 cup red onion, finely diced 1/2 cup fresh cilantro leaves 2 avocados, halved, pitted, and cut into 1/2-inch dice Directions To prepare the vinaigrette, whisk together the olive oil, lime juice, agave nectar, cumin, chile powder, and jalapeño in a small mixing bowl. Season with salt and pepper. Set aside. In a large mixing bowl, toss the lettuce leaves, mango, red onion, and cilantro with vinaigrette. Divide among 8 bowls and top with the avocado. Originally appeared: May 2014 Rate It Print