This salad plays on contrasting textures: soft mango, creamy avocado, the crunch of peppers and pumpkin seeds, all resting on a bed of young leaves. The dressing, sweet and sharp at once, brings a touch of heat thanks to the chilli flakes, striking a perfect balance between freshness and indulgence. Quick to put together, it works as a light starter or as a full meal depending on how much you serve.
Mango, Avocado and Pepper Salad with Honey-Lime Dressing
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Ingredients
Honey-lime dressing
- 3/4 cup olive oil
- 4 and a half tablespoons fresh lime juice
- 1 and a half tablespoons honey
- 1 and a half teaspoons Dijon mustard
- 1/2 teaspoon chilli flakes (more to taste)
- 1 large clove of garlic, finely chopped
- salt and pepper, to taste
Salad
- 300 g mixed young leaves
- 1 mango, diced
- 1 avocado, peeled and diced
- 1 red pepper, thinly sliced
- 1 orange pepper, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/3 cup raw or sprouted pumpkin seeds
Preparation
- Make the dressing by whisking together the olive oil, lime juice, honey, mustard, chilli flakes and chopped garlic. Season with salt and pepper to taste.
- Arrange the young leaves in a large salad bowl.
- Add the mango, avocado, peppers, parsley and pumpkin seeds.
- Pour over as much dressing as you like and toss gently before serving.
Tip
For a more substantial salad, add a few cubes of marinated tofu or some sprouted chickpeas; the dressing keeps for 3 to 4 days in the fridge in a sealed jar.
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FAQ: your questions about mango and avocado salad
What goes well with mango?
In savoury dishes, mango loves anything that sharpens or lifts it: lime, coriander, mint, red onion, chilli, ginger. In terms of texture, it calls for crunch — peppers, cucumber, pumpkin or sunflower seeds. And on the fat side, avocado or a fruity olive oil balance its sweetness. The dressing in this recipe plays on exactly those three registers.
Which fruit goes well with avocado?
Since avocado is itself a rich and fairly neutral fruit, it works with anything that brings acidity or sweetness: mango, grapefruit, orange, pineapple, strawberry, green apple. Lime remains the essential ally, as much for the flavour as because it slows the browning of the flesh once cut.
What is a good recipe for a salad with mango?
The framework is always the same: a base of leaves (young leaves, rocket, lamb's lettuce), diced mango, something rich (avocado, seeds, nuts), something crunchy (pepper, cucumber, red onion) and a sharp lime dressing. Here we add fresh parsley and pumpkin seeds, and dress at the very last moment so the leaves do not wilt.
Why should you not eat too much avocado?
Nothing forbids it, but it is a dense fruit: a medium avocado carries roughly as much fat as a generous spoonful of oil. In a salad already dressed with olive oil like this one, half an avocado to one per person is plenty. It is a question of balance within the dish, not a dietary ban.
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