Mango Summer Salad with Creamy Avocado Cilantro Lime Dressing

Gluten-Free, Dairy-Free, Gut-Friendly, Hormone-Supportive, Summer-Inspired

This salad is summer in a bowl fresh, light, and packed with vibrant flavours. Juicy, sweet mango pairs with crisp cucumber, red pepper, and creamy avocado, while fresh cilantro and a hint of jalapeño add brightness and a subtle kick. The creamy avocado-lime dressing ties it all together with its tangy, zesty finish. What I love most about this recipe is how nourishing it is rich in fibre, healthy fats, and antioxidants that support gut health, glowing skin, and balanced hormones. It’s refreshing on its own but can easily be turned into a complete meal with grilled chicken or prawns.

Ingredients

Serves 4

For the Salad:

4 cups organic baby spinach

1 large ripe mango, diced

1 red bell pepper, thinly sliced

1 cup cucumber, diced or thinly sliced

1 avocado, diced

2 green onions, thinly sliced

2 tbsp fresh cilantro, chopped

½ small jalapeño, thinly sliced

For the Creamy Avocado-Lime Dressing:

1 ripe avocado

Juice of 1 lime

3–4 tbsp apple cider vinegar

1 small garlic clove, minced

1 tbsp fresh cilantro, chopped

1 tsp agave syrup

¼ tsp sea salt

Freshly cracked black pepper, to taste

Method

In a large bowl, combine the spinach, mango, red pepper, cucumber, avocado, green onions, cilantro, and jalapeño.

Add all dressing ingredients to a blender or food processor and blend until smooth and creamy. Taste and adjust the seasoning – add extra vinegar for more tang or a pinch more salt if needed.

Drizzle the dressing over the salad just before serving and toss gently to coat.

Enjoy immediately as a fresh side, or top with grilled protein for a complete meal.

Serving Suggestions:

Pair with BBQ mains like grilled salmon, chicken skewers, or turkey burgers.

Serve alongside fresh summer corn or roasted sweet potatoes for a balanced plate.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist