Mango, Orange & Avocado Spring Salad Recipe

Yields: 2-4 servings
Prep time: 15 minutes



  • 1 large ripe mango, peeled, pitted, and diced
  • 1 large orange (naval oranges work great), peeled and segmented
  • 1 large ripe avocado, halved, pitted, and diced
  • 4-6 cups mixed spring greens or your favorite lettuce
  • 1/4 cup toasted cashews (or other nuts like almonds or pecans)


  • Juice of 1 large lemon
  • 2 tablespoons apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon honey (or maple syrup for vegan)
  • 1/2 teaspoon Dijon mustard
  • 1 shallot, minced (or 1/4 cup finely diced red onion)
  • Salt and freshly ground black pepper to taste


Make the Dressing:

  • In a small jar or bowl, whisk together lemon juice, apple cider vinegar, olive oil, honey (or maple syrup), Dijon mustard, minced shallot, salt, and pepper.

Prep the Fruit & Avocado:

  • Peel and dice the mango.
  • Peel and segment the orange. Be sure to catch any juices from the orange to add to your dressing!
  • Cut the avocado in half, remove seed, and dice.

Assemble the Salad:

  • Divide the spring greens or lettuce among your serving plates or bowls.
  • Top with the diced mango, orange segments, and avocado.
  • Drizzle the dressing over the salad, tossing to coat evenly.
  • Sprinkle with toasted cashews and serve immediately.

Tips & Variations:

  • Make it spicy: Add a pinch of red pepper flakes to the dressing.
  • Get herby: Add chopped fresh herbs like cilantro, mint, or basil to your salad.
  • Cheese please: Crumble some feta cheese or goat cheese on top for extra tang.
  • Add protein: Top with grilled chicken, shrimp, or tofu for a more complete meal.

Enjoy your delicious and healthy spring salad!


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