This spicy mango and avocado salad is a bright, refreshing dish perfect for warm days or as a complement to your favorite meals.
Ripe mangoes and creamy avocados provide a luscious base, while toasted pumpkin seeds add a satisfying crunch.
The spicy lime dressing adds a tangy zing that awakens your palate without overpowering the fresh ingredients.
Why You’ll Love This Recipe
- The ripe mangoes provide natural sweetness that balances the heat from the chili flakes.
- Creamy avocado adds healthy fats and a smooth texture that complements the crunchy pumpkin seeds.
- Toasting the pumpkin seeds enhances their nuttiness and adds a satisfying crunch.
- The lime juice brightens the flavors and helps to keep the avocado fresh and green when combined just before serving.
Spicy Mango and Avocado Salad with Toasted Pumpkin Seeds
A fresh, gluten-free salad combining ripe mango, creamy avocado, and crunchy toasted pumpkin seeds with a spicy lime dressing.
- Prep time
- 15 minutes
- Cook time
- 5 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 ripe mangoes, peeled and diced (about 2 cups/300g)
- 2 medium avocados, peeled, pitted, and diced (about 1 1/2 cups/225g)
- 1/2 cup (60g) raw pumpkin seeds
- 1 small jalapeño, finely chopped (seeded for less heat if desired)
- 1/4 cup (6g) fresh cilantro leaves, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon olive oil
- 1/2 teaspoon chili flakes (adjust to taste)
- 1/4 teaspoon salt
Instructions
- Toast the Pumpkin Seeds Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they are golden brown and fragrant, about 4–5 minutes. Remove from heat and let cool.
- Prepare the Dressing In a small bowl, whisk together lime juice, olive oil, chili flakes, and salt until well combined.
- Assemble the Salad In a large bowl, gently combine diced mango, avocado, chopped jalapeño, and cilantro.
- Add Dressing and Seeds Pour the spicy lime dressing over the mango mixture and toss gently to coat. Sprinkle toasted pumpkin seeds on top.
- Serve Immediately Serve the salad immediately to enjoy the fresh flavors and to prevent the avocado from browning. If not serving right away, refrigerate undressed mango and avocado separately and dress just before serving.
Helpful Tips
- Use ripe but firm mangoes and avocados to maintain salad texture.
- To reduce heat, remove the jalapeño seeds or substitute with a mild pepper.
- Toast pumpkin seeds carefully to avoid burning; they should be golden and aromatic.
- Dress avocado and mango just before serving to keep the avocado from browning.
Storage and Make-Ahead
Store leftover mango and avocado separately in airtight containers in the refrigerator for up to 1 day.
Keep the dressing refrigerated in a sealed container for up to 3 days.
Do not store the salad dressed as avocado browns quickly; combine and dress just before serving for best freshness.
Frequently Asked Questions
Can I make this salad vegan and gluten-free?
Yes, this salad is naturally vegan and gluten-free as it contains only fruits, seeds, herbs, and seasonings.
How spicy is this salad?
The heat comes from the jalapeño and chili flakes; you can adjust the amount or remove seeds to reduce spiciness.
Can I prepare this salad in advance?
For best texture and color, keep mango and avocado undressed separately and add dressing right before serving.
Leave a Reply