Creamy diced avocados and sweet tropical mango elevate this avocado salad to a vibrant favorite you’ll always want at the heart of your summer taco night. It’s delicious with grilled fish tacos, a side of coconut rice, crunchy tortilla chips, a cold glass of horchata; in fact most things.
Jump to RecipeAvocado Salad Recipe Ingredients
- 2 large avocados, ripe but firm, diced
- 1 1/2 cups jicama, peeled and cubed (or radishes for a peppery bite)
- 1/2 cup fresh mango, cubed
- 1/2 cup fresh pineapple, cubed
- 2 tablespoons fresh cilantro, finely chopped
- 3 tablespoons vegetable oil (or light olive oil)
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh orange juice
- 1 medium shallot, finely minced
- 1/2 teaspoon salt (plus extra for final seasoning)
How To Make Avocado Salad Recipe
- Whisk the citrus-shallot dressing: In a large mixing bowl, combine the vegetable oil, fresh lime juice, and fresh orange juice. Add the finely minced shallot and 1/2 teaspoon of salt. Whisk vigorously until the dressing is well combined. The combination of lime and orange juice provides a sophisticated acidity that prevents the avocado from browning while adding a bright, floral sweetness.
- Prepare the crunch and fruit: Peel the jicama and cut it into small, uniform cubes. If you prefer a sharper, more peppery contrast, you can use sliced radishes instead. Prepare your mango and pineapple by dicing them into similar-sized cubes. Having uniform pieces ensures that you get a perfect balance of sweetness, crunch, and creaminess in every single bite.
- Assemble the salad: Add the cubed jicama (or radishes), mango, pineapple, and chopped cilantro to the bowl with the dressing. At this stage, you can stir these heartier ingredients well to ensure they are fully coated in the citrus base.
- Incorporate the avocado: Add the diced avocado to the bowl last. Using a large silicone spatula or a spoon, gently toss the ingredients together. It is vital to be delicate during this step to avoid mashing the avocado; you want distinct, creamy cubes rather than a guacamole-like consistency.
- Season and rest: Taste the salad and add a final pinch of salt to your preference. The salt is essential for making the fruit flavors “pop” and balancing the richness of the avocado. Let the salad sit for 5 to 10 minutes before serving to allow the shallots to soften and the flavors to fully meld.
Recipe Tips
- Avocado Selection: Choose avocados that yield slightly to gentle pressure but are not mushy. They need to be firm enough to hold their shape in the cubes after being tossed.
- Jicama vs. Radish: Jicama provides a mild, apple-like crunch that pairs beautifully with fruit. Radishes offer a vibrant color and a peppery kick. Choose the one that best fits your main course.
- Fresh Juice is Essential: Avoid bottled citrus juices. The aromatic oils in fresh lime and orange zest make a significant difference in the vibrancy of this salad.
- Mincing the Shallot: Make sure the shallot is minced as finely as possible so it provides a subtle aromatic background without having a harsh “onion” bite.
What To Serve With Avocado Salad Recipe?
This Avocado Salad Recipe is a bright, tropical side that needs a smoky or savory pairing! Grilled Lime Shrimp Skewers are the quintessential choice for a fresh outdoor lunch. For a more substantial meal, a side of Carnitas or Shredded Pork adds a lovely rich texture that pairs perfectly with the sweet mango and pineapple! A handful of Plantain Chips or a glass of Chilled Hibiscus Tea pairs wonderfully with the cilantro and citrus notes.
How To Store Avocado Salad Recipe
- Refrigerate: This salad is best enjoyed the day it is made. However, you can store leftovers in an airtight container in the fridge for up to 24 hours.
- Prevent Browning: To keep the avocado looking fresh, place a piece of plastic wrap directly onto the surface of the salad before sealing the container to minimize air contact.
- Avoid Freezing: Do not freeze this salad. The high water content in the fruit and the delicate texture of the avocado will turn into a mushy, unappealing mess once thawed.
Avocado Salad Recipe Nutrition Facts
- Calories: 220 kcal (per serving)
- Total Fat: 18 g
- Saturated Fat: 2.5 g
- Cholesterol: 0 mg
- Sodium: 310 mg
- Total Carbohydrates: 16 g
- Sugar: 8 g
- Protein: 2 g
- Fiber: 7 g
Nutrition information is estimated and may vary based on fruit ripeness.
FAQs
Yes. While vegetable oil is neutral, avocado oil or a very light olive oil can be used. Avoid extra-virgin olive oil with a strong “peppery” flavor as it can overpower the delicate fruits.
Most large grocery stores carry it in the produce section near the root vegetables. If you can’t find it, a firm pear or a crisp cucumber (seeded) can provide a similar crunch.
You can whisk the dressing and chop the jicama and fruit up to 4 hours ahead. Wait until just before serving to dice the avocado and toss everything together to ensure the best color and texture.
Avocado Salad Recipe
Course: SaladsCuisine: Side dishDifficulty: Easy4
servings15
minutes15
minutes220
kcalA refreshing tropical salad featuring creamy avocado, sweet mango, and pineapple with a zesty citrus-shallot vinaigrette.
Ingredients
2 ripe avocados (diced)
1 1/2 cups jicama or radishes (cubed)
1/2 cup mango & 1/2 cup pineapple (cubed)
3 tbsp vegetable oil
1 tbsp lime juice & 1 tbsp orange juice
1 shallot & 2 tbsp cilantro
Salt to taste
Directions
- Whisk vegetable oil, lime juice, orange juice, shallot, and 1/2 tsp salt in a large bowl.
- Add jicama, mango, pineapple, and cilantro to the dressing.
- Add diced avocados to the bowl.
- Gently toss the ingredients together to avoid mashing the avocado.
- Season with additional salt to taste.
- Serve fresh.
Notes
- Jicama provides a unique, water-chestnut-like crunch.
- Orange juice balances the sharp acidity of the lime for a smoother flavor.
- This salad is naturally vegan and gluten-free.
