Mango and Avocado Salad

Mango and Avocado Salad with Raspberry Vinaigrette
Cara Howe


  • 3 Tablespoons  raspberry or red-wine vinegar
  • 1/3 Cup  olive oil
  • 1/4 Teaspoon  salt
  •   Freshly ground pepper, to taste
  • ripe avocados, preferably Hass, or black pebbled-skin variety
  • ripe mango
  • red leaf lettuce leaves
  • 1/4 Cup  thinly sliced red onion

Mango and avocado complement each other nicely in this delectable salad. The avocado is blanketed with the garlicky dressing while the mango adds a sweet contrast. If you aren't familiar with mangos, this is a good way to become acquainted. When ripe, they will be tender to the touch and will have a rose or yellow blush on them.

See all salad recipes.

Click here to see Easy Vegetarian Recipes That Are 'Simply Satisfying'.


Put the vinegar, oil, and salt in a small jar with a tight-fitting cover. Season with pepper, to taste. Shake vigorously. Pour the vinaigrette into a medium-sized bowl.

Cut the avocados in half vertically. Remove the seeds and discard. Insert the handle of a teaspoon between the skin and the flesh of each avocado and gently move it all around the circumference until the flesh is free from the skin. Slice each half into 4 lengthwise slices, then add the slices to the vinaigrette. Toss gently to coat well.

Peel the mango with a small sharp knife. The seed of the mango does not free itself from the flesh as the avocado seed does, so cut 12 lengthwise slices cutting toward the seed, then gently cut them away from the seed.

Lay 2 lettuce leaves on each of 4 serving plates. Remove the avocado from the vinaigrette and alternate slices of avocado and mango (4 avocado, 3 mango) on the lettuce leaves. Sprinkle on a horizontal row of the onion. Pour an equal amount of the vinaigrette over each serving. Serve immediately.


Calories per serving:

382 calories

Dietary restrictions:

High Fiber, Low Carb Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 133g 204%
  • Carbs 93g 31%
  • Saturated 19g 94%
  • Fiber 36g 142%
  • Sugars 51g
  • Monounsaturated 92g
  • Polyunsaturated 15g
  • Protein 13g 26%
  • Sodium 650mg 27%
  • Calcium 145mg 14%
  • Magnesium 175mg 44%
  • Potassium 2,851mg 81%
  • Iron 5mg 28%
  • Zinc 3mg 22%
  • Phosphorus 310mg 44%
  • Vitamin A 720µg 80%
  • Vitamin C 176mg 293%
  • Thiamin (B1) 0mg 31%
  • Riboflavin (B2) 1mg 45%
  • Niacin (B3) 10mg 49%
  • Vitamin B6 2mg 81%
  • Folic Acid (B9) 529µg 132%
  • Vitamin E 22mg 110%
  • Vitamin K 335µg 419%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...