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To make a great avocado and mango salad, you need fresh produce. Start with one ripe mango and two ripe avocados. These fruits bring a sweet and creamy taste. You’ll also need a small cucumber, a small red onion, and a red bell pepper. Each adds a nice crunch and color.

Avocado and Mango Salad

Elevate your mealtime with the refreshing Lively Avocado and Mango Salad! This vibrant dish combines creamy avocados with sweet mangoes, crunchy veggies, and a zesty lime dressing for a tropical burst of flavor. Perfect as a light lunch or a colorful side, this salad is quick to prepare and packed with nutrients.Click through to discover how to make this delightful salad today!
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Ingredients
  

1 ripe mango, diced

2 ripe avocados, diced

1 small cucumber, diced

1 small red onion, finely chopped

1 red bell pepper, diced

1 small jalapeño, deseeded and minced

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

1 tablespoon honey (or agave syrup for vegan option)

1/2 teaspoon ground cumin

Salt and pepper to taste

Instructions
 

Start by preparing the ingredients. Peel and dice the mango and avocados, and place them in a large mixing bowl.

    Dice the cucumber, red onion, and red bell pepper, and add them to the bowl with the mango and avocados.

      Carefully mince the jalapeño, removing seeds for less heat, and add to the salad mixture.

        Chop the fresh cilantro and fold it into the bowl of fruits and vegetables.

          In a separate small bowl, whisk together the lime juice, honey (or agave syrup), ground cumin, salt, and pepper until well combined.

            Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocados.

              Allow the salad to sit for about 10 minutes to let the flavors meld together.

                Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve in a large salad bowl, garnished with extra cilantro and slices of lime on top for a fresh touch. For added flair, you can serve it in hollowed-out avocado skins or individual cups.