Avocado Mango Salad Bowl
This avocado mango salad bowl combines fresh mango, avocado, and edamame with flavorful chili oil. Perfect to enjoy as a snack or an easy vegetarian dinner.
I made this bowl because it literally has just all my favorite ingredients and flavors mixed together. And it just tastes so good as I would expect! I mean, avocado and mango together in one spot with a drizzle of chili oil…literally this was calling me.
And now you can enjoy this nourishing bowl with me. Trust me! If you loved my mango pico de gallo, you will love this too.
Why You’ll Love This Spicy Avocado Mango Salad
- Minimal ingredients needed to make this salad tasty
- Easy to make with little cooking required
- Higher in plant protein and easy to turn into a proper nourish bowl
- Customizable to your flavor preference
- This recipe is vegan, gluten-free and nut-free as written
Key Ingredients and Substitutions
- Edamame: To make this recipe easier, I used some frozen shelled edamame that just needed to be thawed under warm water. You can absolutely try this with other beans or even some cooked tofu.
- Avocado: I recommend using avocados that are just about to go ripe. If your avocado is too ripe it will oxidize a little faster if stored longer than a day, so just keep that in mind.
- Mango: I really love using mango for a little pop of sweet. If you need help picking a mango, I have some tips here. If not a fan of mango, try this salad out with some fresh diced strawberries.
- Shishito Peppers: Many people use these types of peppers for snacking, but they are an excellent crunchy and savory pepper to add to this salad. Feel free to use other peppers that might be more readily available to you or use some jarred roasted bell pepper if you want to avoid cooking entirely. Not into peppers? You can use zucchini if you want to cook or diced cucumber for a fresh crunch.
- Onion: I like to either use red onion or some sliced green onion. You can add the sliced white ends of the onion if you want more bite to the salad or opt for the green for something that is milder.
- Cilantro: Adding fresh herbs to this makes such a difference. You can change up the herbs if you are not a fan of cilantro and use some fresh chives to further freshen up this dish.
- Soy Sauce: To make this dish gluten-free just make sure you are using a gluten-free soy sauce or tamari. I also like to use coconut aminos as an alternative in this dish as it has a slightly sweeter note to it.
- Chili Oil: I really have been loving the chili crisp oil from Fly By Jing, but you can use your favorite chili crisp oil for this recipe. Depending on the type you use, it may vary the intensity of the spice level of this dish, so adjust based on your preference.
- Limes: Use fresh as it does help to add some bite and brightness to this dish. I also love making this with fresh orange juice and zest or feel free to use a tablespoon of rice wine vinegar as a replacement.
How to Make Avocado Mango Salad Bowls
This salad is made in two parts. Start by combining the thawed edamame, mango, avocado, onion, cilantro, lime zest and juice, soy sauce, chili oil, and maple syrup in a mixing bowl. Give it a toss to combine and set aside.
Now, cook your shishito peppers. Start by warming some oil in a skillet and sauté some crushed garlic until fragrant. Add in the chopped peppers and sauté for a few minutes until the skins appear to lightly brown then remove from heat and add to the salad. Mix together and serve as is or with rice and extra greens as desired.
Expert Tips
- If making ahead, add the avocado and mango right before serving. This will keep those ingredients fresh and maintain their pretty colors.
- Scale the recipe to your liking. This can be served at gatherings or made to order for single serving purposes.
- Use what’s accessible to you. There may be ingredients that might not always be ready, but you can always swap out for other ingredients if desired using the recommendations above.
Frequently Asked Questions
For the freshest flavor, make the day you intend to eat it. For even better results, add the diced mango and avocado the day you plan to enjoy.
This salad will keep longer if you hold off on adding the avocado until serving. Everything else can be tossed together and stored in an airtight container for up to 3 days. If mixing with the avocado, you will want to finish this salad off the next day after prepping.
It depends on how much chili oil you add. Try using a teaspoon of it in the salad and add a small amount at a time if desired. If super sensitive just replace with some sesame oil. This will add flavor with no extra heat.
For this salad we want to use mango and avocado that aren’t super ripe. In this instance being just close enough to being ripe will actually keep them fresher in the salad. For both, test their ripeness by giving the fruits a gentle squeeze. They should just have a slight give when you squeeze. If you are looking for more tips, definitely check the more in-depth look at picking mango and avocado.
How to Serve
This salad is great to serve as is as a side for any gathering, but also works great as part of a balanced meal that can be paired with any of the following options.
- Your favorite grains like rice, quinoa or freshly grilled corn
- Extra greens like massaged or sautéed kale and greens
- Some cooked tofu for extra protein
- Serve leftovers on some avocado toast for breakfast
More Nourishing Bowls to Try
- Summer Farro Salad with Crispy Roasted Lentils
- Citrus Infused Couscous Chickpea Salad
- 20 Minute Green Goddess Pasta Salad
- Zesty Marinated Lime Black Bean Bowl
- Roasted Sweet Potato Quinoa Salad with Sesame Miso Sauce
- Roasted Potato Salad with BBQ Chickpeas
Avocado Mango Salad Bowl
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This avocado mango salad bowl combines fresh mango, avocado, and edamame with flavorful chili oil. Perfect to enjoy as a snack or an easy vegetarian dinner.
Ingredients
- 2 cups frozen edamame, thawed
- 2 ataulfo mangos, pitted and cubed
- 2 avocados, pitted and cubed
- 1/2 a small red onion, about 1/4 cup diced
- 1/3 cup cilantro, minced
- 1–2 limes
- 1 tbsp soy sauce
- 2 tsp maple syrup or agave
- 1/2 tbsp or more of chili crisp oil or 1/2 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 2 cups shishito peppers or bell peppers of your choice, stems removed and roughly chopped
- Oil for sauteing
- Salt and pepper to taste
Instructions
- To a mixing bowl add in your edamame, mango, avocado, red onion, cilantro, and the zest of 1 lime.
- Add a small sprinkle of salt and the juice of 2 limes over top along with your soy sauce, sweetener, and chili oil. Give the salad a good mix and let it sit and marinade as you prepare the shishito peppers.
- To a skillet over medium-low heat, add a splash of oil. Once warmed through, add in your garlic and sauté until fragrant. Add the peppers and continue to sauté until the peppers start to brown, about 3 minutes.
- Add a small sprinkle of salt and then add the peppers and garlic to avocado mango mix and stir to combine. Serve as a nutritious power bowl with some cooked rice, extra greens and more toppings like chili oil as desired.
Notes
If making ahead, add the avocado and mango right before serving. This will keep those ingredients fresh and maintain their pretty colors.
Scale the recipe to your liking. This can be served at gatherings or made to order for single serving purposes.
Use what’s accessible to you. There may be ingredients that might not always be ready, but you can always swap out for other ingredients if desired using the recommendations above.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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Thanks for the avocado mango salad bowl recipe.
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