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This Mango, Tomato, and Avocado Salad is a colorful and delicious dish that features succulent, sweet mango, rich avocado, and fresh tomatoes, all tossed in a tangy vinaigrette made with lime juice, vinegar, and olive oil. This salad is not only refreshing and simple to make, but it also makes an excellent addition to summer meals!

A white platter features a vibrant Mango, Tomato, and Avocado Salad with red onion and cilantro, set on a rustic wooden table beside wooden serving utensils.
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Why You’ll 🫶🏻 this Salad

The delightful combination of juicy mangoes, creamy avocados, and sun-ripened tomatoes creates a truly refreshing culinary experience. Each bite offers a perfect balance of sweetness, tanginess, and richness, evoking the essence of summer in every mouthful. This vibrant salad not only excites the taste buds but also serves as a visual treat, showcasing a stunning array of colors on your plate. The mix of flavors and textures, along with a zesty dressing, guarantees that this dish will quickly become a favorite, especially since it can be prepared in advance. Enjoy! ~Nicole

Key Ingredients for Mango, Tomato, and Avocado Salad

Equipment Needed

A hand holds a glass salad dressing mixer with green dressing inside, next to a cutting board piled with romaine lettuce, avocado, mango, red onion, and Roma tomatoes—perfect ingredients for a refreshing Mango, Tomato, and Avocado Salad.
A cutting board with sliced tomatoes, red onion, avocado, and mango for a fresh Tomato and Avocado Salad sits beside a knife; nearby are a plate of lettuce and a jar of salad dressing on a light countertop.
A fresh Mango, Tomato, and Avocado Salad featuring sliced mango, cherry tomatoes, red onion, and lettuce on a white plate, partially covered with clear plastic wrap.
A halved avocado and a knife rest on a wooden cutting board next to a plate of Mango and Avocado Salad with cherry tomatoes, red onion, and greens on a white surface.

Tips for Making Mango, Tomato, and Avocado Salad

To create this delightful salad, select ripe mangoes and soft avocados bursting with flavor. If the fruits are too firm, the salad will lack the desired texture, while overripe ones can become mushy and detract from their fresh appeal.

  1. In a screwtop jar or container with a tight-fitting lid, combine the oil, vinegar, lime juice, garlic, cilantro, salt, and pepper.
  2. On a platter or shallow bowl, arrange the torn Romaine leaves. Top with the mango, tomatoes, and onion. 
  3. Pour half of the dressing over the salad. Cover and refrigerate for at least 1 hour and up to 4 hours.
  4. Just before serving, add the avocado. Pour the remaining dressing over the salad, and lightly toss. 

Substitutions and Variation

  • Substitute the Romaine heart with baby arugula or use a mixture of both.
  • Use lemon juice instead of lime juice.
  • Substitute the red onion with thinly sliced shallot, or sliced green onions.
  • Substitute the Campari tomatoes with cherry, whole, or grape tomatoes.
  • Add chopped Marcona almonds or sliced honey roasted almonds for an added crunch and flavor boost!
A vibrant Tomato and Avocado Salad featuring ripe mango, tomatoes, avocado, red onion, lettuce, and cilantro on a white plate, beautifully arranged atop a rustic blue wooden table.

Serving Suggestions

This salad is a delightful accompaniment to grilled seafood, meats, and various main dishes, making it a perfect choice for summer barbecues and picnics. Its vibrant flavors and refreshing ingredients enhance any meal, adding a touch of brightness to outdoor gatherings.

How do I keep the avocado from browning in the salad?

To prevent avocados from browning, add them to the salad right before serving and toss them with the vinaigrette. The acidity in the juice helps slow down oxidation, keeping your salad looking vibrant and fresh.

Can I make this salad ahead of time?

You can prepare most of the ingredients ahead of time, but it’s best to slice and add the avocado right before serving.

Other simple salads you may enjoy…

A bowl of fresh mango salsa with chopped mango, cucumber, red pepper, red onion, and cilantro. Lime and cilantro leaves are beside the bowl on a dark surface.
Peach and Cucumber Salad
A white bowl filled with a fresh tomato salad, featuring chopped tomatoes, diced onions, green herbs, and a vinaigrette dressing, placed on a dark cloth next to a silver serving spoon.
Creole Tomato Salad
A white bowl contains thinly sliced green tomatillos mixed with chopped onions and fresh cilantro, with a fork resting on the edge. Two whole tomatillos are visible in the background.
Tomatillo Salad

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Mango, Tomato, and Avocado Salad

By Nicole
Prep: 10 minutes
Refrigeration Time: 1 hour
Total: 1 hour 10 minutes
Servings: 4
A white platter features a vibrant Mango, Tomato, and Avocado Salad with red onion and cilantro, set on a rustic wooden table beside wooden serving utensils.
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This Mango, Tomato, and Avocado Salad is a colorful and delicious dish that features succulent, sweet mango, rich avocado, and fresh tomatoes!

Equipment

Ingredients 

  • 2 tablespoons Extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 small clove garlic, grated on a microplane
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 medium mango, peeled, seeded, and cut into thin slices or chunks
  • 3-4 Campari tomatoes, cut into wedges
  • ½ small red onion, thinly sliced, about ⅓ cup
  • 1 medium avocado, halved, seeded, peeled, sliced, or cut into chunks
  • 1 head of Romaine, torn into bite-sized pieces

Instructions 

For the Vinaigrette

  • In a screwtop jar or container with a tight-fitting lid, combine the oil, vinegar, lime juice, garlic, cilantro, salt, and pepper.
  • On a platter or in a large, shallow bowl, arrange the romaine. Top with the mango, tomatoes, and onion. Pour half of the dressing over the salad. Cover and refrigerate for at least 1 hour and up to 4 hours.
  • Just before serving, add the avocado. Pour the remaining dressing over the salad, and lightly toss. Garnish with chopped fresh cilantro. Serve immediately. Enjoy!

Notes

Salad can be made, covered, and refrigerated up to 4 hours in advance.

Nutrition

Calories: 203kcal, Carbohydrates: 19g, Protein: 3g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 303mg, Potassium: 651mg, Fiber: 6g, Sugar: 11g, Vitamin A: 3879IU, Vitamin C: 40mg, Calcium: 36mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!

Source: Adapted from Ultimate Mexican, Better Homes and Gardens Special Edition

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