This Mango Avocado salad with arugula, mint and macadamias is a fresh summer side dish that is perfect for BBQs. Sweet and light, with creamy avocado, buttery macadamia nuts, and a lime-chili dressing.
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For the Love of Mangoes
Mangoes have been my favorite fruit since I was little. They were considered a special treat in our house. My mum would slice the mango in half, and my sister and I would get one cheek each. I still to this day will eat the mango off the skin like it is the last one on earth. I have no shame and will happily scrape every last bit of flesh off the pit or the skins with my teeth while standing over the kitchen sink haha.
Now this may be surprising to my Northern hemisphere friends, but mangoes remind me of the holidays. Here in Australia, Christmas time is peak summer, and prime season for cherries, mangoes and berries. An Aussie festive spread is an eclectic mix of unseasonably heavy British fare (think roast meats, potatoes, gravy, deli slices and figgy pudding) paired with fruits, salads, pavlova and seafood to make up for the fact that it might be 100 degrees outside.
Why Mango Avocado Salad is Perfect for Summer Entertaining
I plan on hosting a lot this summer, and I realized I don’t have many light sides in my repertoire. I normally make a basic leafy salad and spend more time on heavier sides like the famous Brown Rice Salad or Freekeh Salad.
The thing about light, leafy salads of course is that for them to be good, they have to be served immediately. I knew that whatever I made had to be quick but still special enough to serve to guests. Mangoes were the obvious choice for a hero ingredient for the unique factor. It took a few rounds of testing to get the right flavor balance. Mangoes are so sweet and tangy, they need a lot of fats and savory flavors. I first tried it with French lettuce, but ultimately landed on arugula as the peppery notes were perfect. I added buttery macadamias for crunch, avocado for creaminess, plus mint, chili and lime to keep it fresh and light. It is the perfect unique, delicious side salad for a summer spread.
Why You’ll Love This Recipe
- Comes together in about ten minutes with minimal prep.
- Delicious mix of textures – creamy avocado, juicy mango, and crunchy macadamias.
- Light, fresh, and perfect side salad for summer, but with a unique flavor. It feels quite fancy but is so easy to make!
- High in healthy fats and fiber while still feeling light.
Ingredients You’ll Need
Here’s a shopping list of everything you’ll need to make this Mango Avocado salad. There aren’t many ingredients, but when they come together the result is seriously wow.
- Mangoes (fresh)
- Avocado
- Arugula
- Mint
- Red chilli
- Lime juice
- Olive oil
- Macadamia nuts
You can find the exact quantities in the recipe card at the bottom of this post.
Instructions
Making this salad is deliberately very fast and easy to prep, as it needs to be served immediately. The arugula wilts quickly once the wet ingredients are added, so don’t be tempted to prepare it in advance or it will be slimy and sad. Here’s a quick step-by-step guide or jump to the recipe card at the bottom to get the measurements.
Step One: Cut the mangoes into bite size (roughly 1 inch) cubes.
Step Two: In a small bowl, whisk together the lime juice, olive oil, and chilli to make the dressing.
Step Three: Add the arugula and chopped mint to a large mixing bowl and toss with most of the dressing.
Step Four: Add the mangoes and avocados, then give everything a light toss.
Step Five: Drizzle over the remaining dressing and sprinkle chopped macadamias on top. Serve immediately.
Substitutions
The beauty of this recipe is that it really lets the seasonal summer ingredients shine. Obviously, stick to the recipe as closely as you can, but here are some substitutes you can use if you need to.
- Macadamias: I know they’re pricey but they are so creamy and rich, they are worth it. If you can’t get macadamias where you live, try cashews instead. They have a similar creamy, mild flavor. Or to make it nut-free, some toasted pepitas (pumpkin seeds) would be delicious.
- Arugula: I tested this recipe originally using French lettuce. It will work as a substitute, but milder and less peppery than arugula. Mixed salad leaves will also do the job.
- Chili: Make sure to use a mild red chili and to chop it finely. This is not a spicy salad, it just has a mild warming aftertaste. If you can’t get fresh chili, you can leave it out or add a tiny pinch of dried red pepper flakes.
- Lime: Is delicious with the mango and avocado, plays into the tropical flavors, but in a pinch lemon will do.
Storage
Mango Avocado Salad is best served immediately, do not make it in advance as the arugula will begin to wilt as soon as it touches the wet ingredients.
If you do have leftovers, they are safe to eat if kept in an airtight container in the fridge for up to 2 days. But as you’d expect, it will get soggy, and the avocado will brown a little.
The dressing is the only component that can be made in advance. Keep it in a jar for up to 3 days, then give it a good shake before adding to the salad.
Expert Tips
This salad is quick and easy, but must be made fresh. The arugula will begin to soften as soon as it touches the dressing and mango.
You can make the dressing in advance to save a little bit of time – keep it in a jar in the refrigerator for up to 3 days. Give it a good shake to combine before adding to the salad.
FAQ
No, it must be made fresh just before serving. The arugula wilts quickly and the avocado will brown. You can prep the dressing a couple of in advance, but that’s it.
Cashews also work well. If you need to make it nut-free, try some toasted pepitas.
No, it doesn’t keep well. This is a light side salad, and needs to be made fresh.
More Recipes
If you’re looking for more salad inspiration try my Chickpea, Roast Pumpkin & Walnut Salad for a hearty, earthy mix of flavors, or La Scala Salad if you’re after something crisp and classic. Curried Cauliflower Salad with Pearl Couscous & Tahini Dressing is another, more hearty and filling option.
And if you’re curious to learn more about the eclectic mix of recipes at an Aussie Christmas, Delicious has made a pretty exhaustive list of all our national favorites. Not exclusive to the holidays, they’d be delicious for any summer party!
Let me know what you think of this salad by leaving a star rating and review below the recipe card. Or you can tag me on Instagram (my profile is @glowdiaries___ ) so I can see how it went 🙂
Mango Avocado Salad
Ingredients
- 3 medium mangoes sliced into 1-inch cubes
- 2 medium avocados sliced into 1-inch cubes
- 1½ tablespoons lime juice
- 1½ tablespoons extra virgin olive oil
- 1/2 long red chilli deseeded and very finely chopped
- 2 1/2 cups arugula leaves about 100g
- ¼ cup mint leaves loosely torn
- 1/2 cup macadamia nuts roughly chopped
Instructions
- Make the dressing. Whisk the lime juice, light olive oil, finely chopped chili, and a pinch of salt in a small bowl until combined.
- Add the arugula and torn mint to a large salad bowl. Drizzle over about half the dressing and toss lightly to coat.
- Add the mango, avocado and chopped macadamias to the greens.
- Drizzle with the remaining dressing and give everything a very gentle toss so the mango and avocado stay intact. Serve immediately.
Linda says
I’d never thought to put mango in a salad but this was amazing 10/10!
Ron says
This salad was surprisingly good and refreshing! Wil def make this again