Mango Cucumber Avocado Salad with Tropical Sesame Lime Dressing

A Mango Cucumber Avocado Salad Inspired by the Tropics

Are you excited for summer gatherings? This mango cucumber avocado salad is a refreshing, tropical-inspired dish that you can make again and again all season long. It's vegan, no-cook, and versatile, plus it comes together in just a few minutes. It's a perfect summer party side dish, and is especially great if you'll be grilling, picnicking, or hanging out on the deck or patio.

The beauty of this mango avocado salad is the unique balance of sweet, tart, and savory flavors. The combination of juicy mango alongside the sesame lime dressing, which is both nutty and vibrant, will keep everyone coming back for more. The contrast of the creamy avocado in comparison to the crisp cucumbers and crunchy cashews is just as enticing.

I can't wait for you to try this no-cook mango cucumber avocado salad. I spend each winter in Hawaii, so these tropical flavors are near and dear to my heart. In fact, I have a whole guide to tropical vegan recipes, which I think you'll love. This salad has become a go-to for me, and I hope you'll enjoy it as much as we do.

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How to Make Mango Cucumber Avocado Salad

This simple tropical salad requires just a few ingredients and comes together in less than 15 minutes. You'll mix the dressing right in the bowl to save on dishes, then add the salad ingredients and toss, then transfer it to a serving dish and garnish with crunchy cashews and fragrant coconut. Easy! The only trick is to toss the cucumber and mango in the dressing first to make sure they're evenly coated, then add the delicate avocado right at the end so it keeps its shape.

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Mango Cucumber Avocado Salad Variations

You can easily alter this summery, vegan mango salad to suit your own tastes. I've suggested adding cucumber for its freshness and crisp texture, but snap peas would work equally as well. The dressing recipe includes a few pinches of cayenne for a subtle kick, but feel free to omit it for a no-heat version or increase it for a spicy version. If you really like heat, try adding a couple very thinly sliced jalapenos. Or, for a different kind of heat, you can add a tablespoon of freshly-grated ginger.

Want to make this cucumber avocado salad into a meal? Try tossing in some black beans or chickpeas to add protein. It's also great served next to your grilled protein of choice.

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Make-Ahead Tips

Because this Hawaiian-inspired salad contains avocado, which browns easily, I don't suggest preparing it in advance. However, to make things easier, you can toss the dressing, cucumber, and mango together up to several hours before. When you're ready to serve, just mix the avocado in gently, transfer the salad to a serving dish, and add the cashews and coconut.

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Ingredients and Substitutions

Here's what you'll need for this mango cucumber avocado salad recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

• English cucumber
• Ripe mango. The mango needs to be juicy and ripe for this salad to be successful.
• Ripe avocados. I prefer to make this salad with avocados that are about a day shy of being ready for guacamole; they hold their shape better if they're not too soft.
• Roasted salted cashews
• Unsweetened shredded coconut
• Lime. You'll use fresh-squeezed lime juice to create a vibrant dressing. This recipe will not work well with bottled lime juice. If you love lime, you can also add the lime zest and toss it into the salad.
• Maple syrup. Feel free to use agave instead, or omit the sweetener if you're avoiding added sugars completely.
• Toasted sesame oil. This flavor powerhouse can be found in the Asian section of most grocery stores, including Trader Joe's. Just a couple teaspoons transforms this dressing and gives it earthy, nutty, savory notes.
• Salt
• Cayenne. You can use as little or as much cayenne as you like. I suggest starting with a couple pinches, tasting, and adding more if desired.

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Closing Thoughts

This tropical mango cucumber salad is sure to be a hit at all your gatherings this summer. I love that it uses just a few ingredients, so I can pull it together for an impromptu deck party. It's also vegan, gluten-free, and grain-free, so it's a recipe that almost anyone can enjoy. Paired with a few of the other recipes in my Hawaiian vegan recipes guide, it's the ideal party plan.

Tropical flavors are perfect for a summer gathering, don't you think? There's nothing better than having friends over to grill, especially if you have some colorful cocktails, fun snacks, and vibrant side dishes. You don't want to be trapped inside trying to make something complicated or fussy; instead, whip up this mango cucumber avocado salad and go back out to play!

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Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

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Suggested Pairings

Planter's Punch (a Rum Tiki Cocktail)

Tropical Coconut Lime Hummus

Furikake Cauliflower Bites with Avocado Sauce

Healthy Tropical Pad Thai Salad

Vegan Pineapple Poke Bowl