Chili Spiced Mango Guacamole Salad
Everything you love about guacamole in a refreshing and light summer salad. Chili Spiced Mango Guacamole Salad is like a chunky guacamole with sweet mango, black beans, creamy avocado and tomato dressed in a spicy honey lime dressing.
I know it’s kinda been a salad week here but I’m churning them out at light speed in the hopes that you’ll have a ton to choose from when your next summer party rolls around. I haven’t turned on the oven, other than to cook a frozen lasagna, or the stovetop in days and I just noticed a light coating of dust blanketing the top. Don’t worry, I’ll clean it before I fire it up for tomorrow’s recipes (you’re going to love what I have coming up!) but in the meantime I give you the absolute best summer salad ever….Chili Spiced Mango Guacamole Salad.
I can’t think of anything I like more to dip my chips in than this guacamole and I’ve been dabbling in the fancied up guacamole lately by tossing in some fruit like this Pineapple Guacamole. Then, I had the idea to make my guacamole chunkier…..and chunkier….and then, it became a salad. I know Ina Garten has her own Guacamole Salad recipe but mine is better….yes, it most certainly is.
What is Guacamole Salad?
It’s pretty simple, actually….Guacamole Salad is an easy tossed salad recipe made with ingredients commonly used in guacamole. Dressed in a citrus based dressing to prevent browning, this is a great side dish for summer parties.
How do you make Guacamole Salad?
There are several ways to make a guacamole salad from the simple to the complex. This Chili Spiced Mango Guacamole Salad is made with chopped fresh mango, black beans, cherry tomatoes, jalapeño, avocado and cilantro. Toss everything in a bowl, then whisk together a quick and spicy Honey Lime Dressing. Pour, toss again and dig in. The lime in the dressing will keep the avocado from turning brown and it gives the rest of the salad a bright, zingy flavor.
How to pick the perfect avocado?
Sometimes it’s a mystery picking out an avocado but there are a few tricks you can do while at the store to ensure you’re getting the perfect avocado for your guacamole or your salad. I like a firmer avocado for this salad but rock hard will never work so when I get to the avocado bin at the store I start sifting through for one that has a darker color skin.
Then, I give it a light squeeze in my hand to see if it’s still rock hard. (I know some people frown upon this type of rebellious behavior but it works….and I won’t stop. I squeeze peaches, too.) 🙂
If there’s some give when I squeeze the avocado, I flick off the little stem on the top to check the color. If the avocado is black under the stem, leave it at the store. If it’s green, it’s good to go. AND, if you squeeze the avocado and it feels like the skin has separated from the flesh…..it’s definitely way overripe.
Now, back to the salad. Once my Chili Spiced Mango Guacamole Salad recipe is finished I like to top it with an extra squeeze of lime juice and a flurry of fresh cilantro to brighten things up even more. It’s a great side dish for Cinco de Mayo or any summer party. It goes so well with these Chili Spiced Chicken Skewers or you can serve it with a pile of these homemade tortilla chips.
If you’re looking for MORE side salads for your summer festivities you definitely should try this Mexican Street Corn Salad or THIS Cauliflower Rice Tabbouleh Salad or THIS Watermelon Blueberry Feta Salad. They’re both staying true to my “no lettuce whatsoever” salad. But if you insist on having a salad salad with green stuff you will definitely love Loaded Iceberg Wedge Salad.
I’ll be sharing all my favorite summer side dishes on Instagram this weekend.…be sure to follow me for more behind the scenes and my struggles with yoga. 🙂
- For the salad2 cups diced fresh mango
- 1 1/2 cups halved grape tomatoes
- 2 avocados pitted and diced
- 1 cup canned black beans rinsed well and drained
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeno seeded and minced
- 1 tablespoon lime zest
- kosher salt and fresh ground pepper
- For the dressing1/4 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- 3 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
In a large bowl, toss together the mango, tomatoes, avocado, black beans, onion, cilantro, jalapeño and lime zest. Set aside.
In a small bowl, whisk together the lime juice, olive oil, honey, salt, pepper, cayenne, chili powder and garlic powder until well combined.
Pour the dressing over the salad and toss to combine.
Season with salt and pepper, to taste.
To make the salad in advance, follow all the directions except leave the avocado out. Cut the avocado and add to the salad right before serving. The rest of the salad can be made up to 24 hours in advance and store, covered, in the refrigerator.