Recipes // Salads // Tropical Avocado Salad

Tropical Avocado Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Serves: 4 to 6
  • 2 Hass avocados
  • 1 ripe mango
  • 3 cups arugula
  • 1⁄2 English cucumber, cut into half-moons
  • 1⁄4 red onion, thinly sliced
  • 1 jalapeño chile pepper, seeded and sliced
  • 2 tablespoons fresh orange juice
  • 2 tablespoons champagne vinegar
  • 1⁄3 cup avocado oil (extra-virgin olive oil may be substituted)
  • 1 teaspoon coarse salt
  • 1⁄2 teaspoon freshly ground black pepper
  • Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut it into medium dice. Set aside.


  1. Using a vegetable peeler, remove the skin of the mango. Using a sharp knife, slice the wide flat part of the fruit off the pit. Repeat this process for the other side of the mango. Transfer the 2 mango slices to a cutting board and cut into 1⁄2-inch pieces.
  2. In a large bowl, combine the arugula, mango, cucumber, red onion, and jalapeño and toss gently to combine. Add the diced avocado. Set aside.
  3. In a small bowl, combine the orange juice and vinegar. Slowly stream in the avocado oil while whisking together to form the dressing. Season with the salt and pepper.
  4. Drizzle half of the dressing over the salad and toss. Taste and add more dressing if needed, being careful not to overdress it. Serve immediately.
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