Dessert

Avocado Mango Fruit Salad Recipe

ByBen Miller December 19, 2025December 19, 2025

Introduction

This Avocado Mango Fruit Salad is a vibrant and refreshing dish perfect for a light lunch or a side. Combining creamy avocado, sweet mango, and crisp salad greens with a zesty honey-yogurt dressing, it’s both nutritious and delicious.

A white plate filled with a fresh salad showing layers of dark green spinach leaves, light orange thin carrot strips, yellow mango chunks, and pale green avocado pieces scattered evenly throughout. Small slices of red-skinned apple are also mixed in, adding a touch of red and white. The textures range from smooth avocado and mango to crisp spinach and apple. The plate is placed on a white marbled surface, with a fork resting on the left side of the plate, held by a woman's hand. A jar with a yellow drink and ice is placed in the top left corner, blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons Honey
1/4 cup Fat-Free Yogurt
1/2 teaspoon Ground Cinnamon
1/4 cup Orange juice
1/8 teaspoon Salt
1/8 teaspoon Ground Black Pepper
1 Avocado
1 Apple
2 Mangoes
3 Carrots
8 cups Salad Greens
2 tablespoons Scallion
2 tablespoons Walnut

Instructions

Step 1: In a bowl, whisk together the honey, fat-free yogurt, ground cinnamon, orange juice, salt, and ground black pepper until smooth to make the dressing.
Step 2: Cut the avocado into 1/2-inch dice. In a large salad bowl, combine the diced avocado, chopped apple, peeled and sliced mangoes, grated carrots, and salad greens. Pour the dressing over and toss gently to combine.
Step 3: Sprinkle the salad with chopped scallions and walnuts on top. Serve immediately and enjoy the fresh flavors.

Tips & Variations

For extra crunch, add toasted almonds or pecans instead of walnuts.
If you prefer a tangier dressing, squeeze in a bit of fresh lemon or lime juice.
Use seasonal fruits like pineapple or berries to change up the flavors.
To keep avocado from browning, toss it in a little lemon juice before adding to the salad.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to one day. Combine just before serving to keep the salad fresh and prevent sogginess. Leftover salad is best eaten cold but can be briefly warmed if desired, though fresh is preferred.

How to Serve

A white plate holds a fresh salad with a mix of green spinach leaves, chunks of yellow mango, small pieces of red-skinned apple, and thin orange carrot strips scattered throughout. The salad looks lightly dressed, giving the leaves a slight shine. To the left of the plate, a fork with a white handle rests on the edge. Next to the plate, there is a glass jar filled with a light yellow drink and ice cubes. The whole setup is on a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

It’s best to prepare the dressing and chop the ingredients separately, then combine just before serving to maintain freshness and avoid sogginess.

What can I substitute for the yogurt in the dressing?

You can replace fat-free yogurt with Greek yogurt for a creamier texture or use a dairy-free yogurt to suit dietary preferences.