If there’s a salad that perfectly captures sunshine on a plate, this is it. This Avocado Mango Salad with Arugula, Pine Nuts & Honey-Lime Dressing is as fresh and flavorful as it sounds — bursting with creamy avocado, sweet juicy mango, peppery arugula, and a bright honey-lime vinaigrette that ties it all together. It’s quick to make, endlessly adaptable, and exactly the kind of dish you’ll want to serve for lunch on a warm afternoon or as a light starter at your next dinner party.

This isn’t just a salad — it’s a conversation starter. With a short ingredient list and zero complicated steps, it’s approachable even if you’re not exactly a salad enthusiast. And that dressing? You’ll want to drizzle it on everything. Inspired by flavor-forward recipes like this tropical mango salad and this summer arugula bowl, we’ve created a dish that feels as indulgent as it is wholesome.

Why You’ll Love This Recipe

Key Benefits

There are a lot of salads in the world — so what makes this one special?

• It’s fast. You can pull this together in under 20 minutes, no cooking required (well, aside from toasting the pine nuts).

• It’s nourishing. Mangoes are packed with vitamin C, avocados bring healthy fats, and arugula adds a boost of greens.

• It tastes like a vacation. The combination of flavors is bright, fresh, and a little unexpected — in the best way.

• It’s showstopping. This salad looks as good as it tastes. It’s perfect for entertaining or dressing up an ordinary day.

And if you’re thinking “I’m not a salad person,” this might just change your mind.

Suitable For

This recipe works for all kinds of eaters and occasions. It’s naturally gluten-free and can easily be made vegan. Serve it as a side with grilled chicken, pile it onto a plate for a light lunch, or make it the centerpiece of your summer potluck.

• For the health-conscious: Low in carbs, rich in nutrients.

• For the busy cook: Minimal prep, no special equipment.

• For guests: Elegant and customizable — just add grilled shrimp or a sprinkle of goat cheese.

• For picky eaters: Keep it simple or dress it up. This one’s easy to love.

Ingredients for Avocado Mango Salad with Arugula, Pine Nuts & Honey-Lime Dressing

Core Ingredients

You only need a handful of ingredients — most of which you may already have in your kitchen — to create this vibrant, flavor-packed salad.

• Fresh arugula (4 cups): Its peppery bite balances the sweetness of the mango and richness of the avocado.

• Ripe mango (1): Dice it up for a burst of tropical sweetness. Look for golden varieties like Ataulfo or Honey mangoes.

• Ripe avocado (1): Adds creamy texture and healthy fats. Choose one that’s just barely soft to the touch.

• Pine nuts (¼ cup): Toast them lightly to bring out their buttery flavor.

• Red onion (optional): Thinly sliced for a little bite and contrast.

• Feta or goat cheese (optional): A sprinkle adds tang and creaminess.

For the full recipe with measurements and instructions, check out Julia’s fresh take.

Substitutions and Tips

Don’t feel locked into the ingredient list. This salad is endlessly customizable:

• Swap the greens: Use baby spinach, mixed greens, or even butter lettuce if arugula’s peppery taste isn’t your favorite.

• Try different nuts: No pine nuts? Toasted walnuts, pecans, or slivered almonds work beautifully.

• Make it dairy-free: Omit the cheese or try a vegan alternative like crumbled almond feta.

• Switch up the fruit: If mangoes are out of season, ripe peaches or nectarines are great stand-ins.

Tip: Want to ripen your mango faster? Place it in a paper bag with a banana and leave it on the counter overnight.

Best Mangoes for This Salad

Not all mangoes are created equal — especially when it comes to texture. For this salad, you want mangoes that are sweet, buttery, and not too fibrous.

• Best varieties: Ataulfo (a.k.a. Champagne or Honey mangoes) are your go-to. They’re velvety, rich, and easy to dice.

• What to avoid: Stay away from fibrous types like Tommy Atkins. They’re stringy and won’t deliver that melt-in-your-mouth texture you want here.

• Pro tip: If you’re unsure whether a mango is ripe, give it a gentle squeeze. It should yield slightly, like an avocado.

Looking for more on choosing the perfect mango? Brightercook has a great guide.

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets — just a few kitchen staples.

Must-Have Tools

• Chef’s knife: A sharp knife is essential for slicing mango and avocado cleanly.

• Cutting board: Make sure it’s large enough for safe chopping.

• Large bowl: You’ll need space to toss all the ingredients together.

• Jar or bowl for dressing: A mason jar makes emulsifying the honey-lime dressing a breeze.

• Skillet: Use a small dry skillet for toasting the pine nuts.

Nice-to-Have Tools

• Salad spinner: If your greens need washing, this will save time.

• Avocado slicer: Not essential, but handy for perfectly even slices.

• Mandoline: Ideal for super-thin red onion slices.

With the right tools and fresh ingredients, you’re already halfway to making one of the most delicious and crowd-pleasing salads of the season.

How to Make Avocado Mango Salad with Arugula, Pine Nuts & Honey-Lime Dressing

This is the kind of salad that’s as fun to put together as it is to eat. Each step is simple, but when they all come together, the result is absolutely packed with texture and flavor. Whether you’re prepping it for yourself or plating it up for friends, here’s exactly how to do it — no stress, just great food.

Step 1: Toast the Pine Nuts

Don’t skip this part. Toasting brings out a warm, nutty flavor that really elevates the salad.

• Heat a small dry skillet over medium heat.

• Add the pine nuts and stir frequently — they’ll go from golden to burnt fast, so keep a close eye.

• After 2 to 3 minutes, once they’re fragrant and lightly browned, remove from the pan and set aside.

Tip: Make extra and store the rest in a jar. Toasted pine nuts add crunch to everything from pastas to soups.

Step 2: Make the Honey-Lime Dressing

This dressing is the real star here. It’s tangy, sweet, and creamy without a single drop of dairy.

• In a small bowl or mason jar, combine:

  • 3 tablespoons extra virgin olive oil

  • 1½ tablespoons fresh lime juice

  • 1 tablespoon honey

  • ½ teaspoon Dijon mustard

  • A pinch of salt and freshly ground pepper

• Whisk or shake until it’s silky and fully emulsified.

Want to kick it up a notch? Add a pinch of lime zest or a little minced garlic for extra zing.

Step 3: Assemble the Salad

Now comes the fun part.

• In a large bowl, toss together 4 cups fresh arugula, the diced mango, avocado, and thinly sliced red onion (if using).

• Gently mix with your hands or salad tongs. Be careful not to mash the avocado — you want soft chunks, not guac.

If you’re using cheese, hold off on adding it just yet — we’ll sprinkle that on at the end.

Step 4: Dress and Finish

Right before serving, drizzle the honey-lime dressing over the salad.

• Toss lightly to coat — just enough to bring the flavors together without wilting the arugula.

• Add your toasted pine nuts and a crumble of feta or goat cheese if you’re using it.

That’s it. You’re done. And you’re about to eat one of the best salads of your life.

Tips for Success

Here’s how to make sure your salad turns out just right, every single time.

• Use ripe, but firm mango and avocado. If they’re too soft, the salad can turn mushy.

• Only dress what you plan to eat. This keeps leftovers fresh and prevents sogginess.

• Serve it chilled, not cold. Room temp mango and avocado have better flavor than straight-from-the-fridge.

• Add protein if you like. Grilled shrimp, pan-seared tofu, or even rotisserie chicken are all great options.

• Make it your own. Try adding cucumber, fresh herbs, or a handful of microgreens for extra freshness.

How to Store Avocado Mango Salad

This salad is best when it’s freshly tossed, but with a little planning, you can prep parts of it ahead.

At Room Temperature

This isn’t a salad that should sit out long. Once dressed, it’s best enjoyed within 30 minutes.

In the Refrigerator

To store:

• Keep the mango, avocado, and dressing in separate containers.

• Store the arugula in a sealed container with a paper towel to keep it dry.

• Assemble and toss just before serving.

Shelf life: 2 days for prepped components, but avocado is best used the day of.

Freezing Tips

This one’s easy — don’t freeze it. Mango and avocado both lose their texture after thawing, and arugula just can’t hold up. But if you want to prep ahead, you can toast the pine nuts in advance and freeze those in an airtight container.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, absolutely — with a few adjustments. Prep all the ingredients and keep them separate. Slice the avocado just before serving to avoid browning, and don’t add the dressing until you’re ready to eat.

What protein goes best with this salad?

Grilled shrimp is a classic choice, but chicken, chickpeas, or a sliced boiled egg work beautifully too. Even a few slices of seared halloumi can take it to the next level.

Is this salad vegan?

It can be! Just leave out the cheese (or use a plant-based option) and double-check your Dijon mustard — some contain egg yolk. The honey-lime dressing can be made with maple syrup or agave as a substitute for honey.

What’s a good substitute for pine nuts?

Pine nuts can be a bit pricey. Try sunflower seeds, chopped pecans, slivered almonds, or pumpkin seeds for a similar crunch.

Related Recipes

If you loved this Avocado Mango Salad, you might enjoy these other fresh and vibrant dishes:

• Mango Spinach Salad with Honey Lemon Dressing: A fruity spinach-based salad with bright, citrus flavors.

• Avocado Corn Pasta Salad Recipe: Creamy, hearty, and loaded with summery ingredients.

• The Best Pineapple Cucumber Salad Recipe: Sweet and crunchy, perfect alongside BBQ or grilled fish.

• Refreshing Apple Cranberry Carrot Salad Recipe: A bright, crunchy side salad for any meal.

Conclusion

This Avocado Mango Salad with Arugula, Pine Nuts & Honey-Lime Dressing isn’t just a recipe — it’s a celebration of fresh, bold flavors that come together in minutes. Whether you’re serving it at a casual lunch or bringing it to your next potluck, it’s guaranteed to impress.

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