Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing

Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing is a refreshing, vibrant, and nutrient-packed salad that’s as beautiful as it is delicious. It’s a perfect balance of creamy avocado, juicy mango, peppery arugula, and crunchy pine nuts—all tied together with a zesty, slightly sweet honey-lime vinaigrette.

Why I Love This Recipe

I love this salad because it’s light but still satisfying, and it only takes a few minutes to throw together. The creamy avocado pairs so well with the sweetness of the mango and the tangy dressing. The arugula adds a peppery bite, and the toasted pine nuts give it that perfect crunch. Whether I serve it as a side or make it the main event with a little protein on top, it always feels fresh and exciting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh arugula

• Ripe avocado, sliced or cubed

• Ripe mango, peeled and diced

• Pine nuts, lightly toasted

• Red onion, thinly sliced (optional)

• Fresh cilantro or mint (optional for garnish)

For the Honey-Lime Dressing:

• Fresh lime juice

• Honey

• Olive oil

• Dijon mustard (optional for a little tang)

• Salt and pepper to taste

Directions

1. I start by toasting the pine nuts in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. I keep an eye on them—they toast quickly.

2. In a small bowl or jar, I whisk together the lime juice, honey, olive oil, Dijon mustard (if using), and a pinch of salt and pepper to make the dressing.

3. In a large salad bowl, I layer the arugula, avocado slices, mango chunks, and red onion if I’m using it.

4. I drizzle the honey-lime dressing over the salad just before serving.

5. I sprinkle the toasted pine nuts on top and garnish with fresh cilantro or mint if I want a little extra brightness.

Servings and Timing

This recipe serves 2 as a main or 4 as a side.
Prep time: 10 minutes
Cook time (for pine nuts): 3–5 minutes
Total time: 15 minutes

Variations

• Add protein: I top it with grilled chicken, shrimp, or tofu to make it a full meal.

• Different greens: I swap arugula with baby spinach or mixed greens for a milder base.

• Fruity twist: I add strawberries or pineapple for a tropical vibe.

• Nut substitution: I use chopped almonds or walnuts if I don’t have pine nuts on hand.

• Vegan version: I use maple syrup instead of honey in the dressing.

Storage/Reheating

This salad is best served fresh, especially because of the avocado and dressing. If I need to store it, I keep the dressing separate and add the avocado just before serving. The undressed salad (without avocado) can be stored in an airtight container in the fridge for up to 1 day. Toasted pine nuts can be stored at room temperature in a sealed container for a few days.

FAQs

Can I make this salad ahead of time?

Yes, I prep all the ingredients ahead and store them separately. I slice the avocado and toss everything together right before serving.

How do I pick a ripe mango and avocado?

I look for mangoes and avocados that yield slightly to gentle pressure. If they’re too firm, I leave them on the counter for a day or two to ripen.

What can I serve this salad with?

I usually pair it with grilled meats, tacos, or seafood. It’s also great on its own with some crusty bread on the side.

Can I use frozen mango?

Yes, I thaw it and pat it dry before adding it to the salad. Fresh mango is best, but frozen works in a pinch.

How do I keep the avocado from browning?

I toss the avocado in a bit of lime juice before adding it to the salad. It helps keep it fresh and green.

Conclusion

Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing is one of my go-to recipes when I want something healthy, colorful, and full of flavor. It’s perfect for warm-weather meals, quick lunches, or whenever I want a dish that feels light and refreshing but still satisfying. Every bite is creamy, juicy, crisp, and bright—a total win.

Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing

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Avocado Mango Salad with Arugula, Pine Nuts, and Honey-Lime Dressing is a fresh, colorful salad packed with creamy avocado, sweet mango, peppery arugula, and crunchy toasted pine nuts—all tossed in a zesty, slightly sweet honey-lime vinaigrette.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Serves 2 as a main, 4 as a side
• Category: Salad
• Method: No-Cook
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

• 4 cups fresh arugula
• 1 ripe avocado, sliced or cubed
• 1 ripe mango, peeled and diced
• 2 tbsp pine nuts, lightly toasted
• 1/4 small red onion, thinly sliced (optional)
• Fresh cilantro or mint, for garnish (optional)
• Honey-Lime Dressing:
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 2 tbsp olive oil
• 1 tsp Dijon mustard (optional)
• Salt and pepper to taste

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Instructions

1. Toast pine nuts in a dry skillet over medium heat for 2–3 minutes until golden and fragrant. Set aside to cool.
2. In a small bowl or jar, whisk together lime juice, honey, olive oil, Dijon mustard (if using), salt, and pepper.
3. In a large bowl, layer arugula, avocado, mango, and red onion (if using).
4. Drizzle the honey-lime dressing over the salad just before serving.
5. Top with toasted pine nuts and garnish with cilantro or mint if desired.
6. Serve immediately for best texture and flavor.

Notes

• Toss avocado in a bit of lime juice to prevent browning if prepping ahead.
• Use maple syrup instead of honey for a vegan version.
• Swap arugula with baby spinach or mixed greens for a milder flavor.
• Try almonds or walnuts in place of pine nuts if preferred.
• Add grilled chicken, shrimp, or tofu to make it a complete meal.

Nutrition

• Serving Size: 1 side portion
• Calories: 210
• Sugar: 7g
• Sodium: 90mg
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg