Summer salad with mango, cucumber, avocado and curry vinaigrette

This summery salad with mango, cucumber, avocado, and curry vinaigrette is a perfect antidote to all of the heat, and it’s also a wonderful medley of flavor and color.

A few years ago, I confessed to a raw foodist friend that I didn’t much care for mango. She looked at me as if I’d just confessed to disliking babies or puppies. “I know,” I said. “I’m pretty weird about fruit.”

Not surprisingly, I suppose, the way I learned to love mango was by throwing it into my meal-sized salads. (I wonder if you could persuade me to eat just about any food by putting it in the right salad? Probably.) This mango and avocado kale salad is now a favorite of mine.

How to make 4 of Summer salad with mango, cucumber, avocado and curry vinaigrette


  • 6 loosely packed cups baby greens
  • 1 cup diced, ripe mango (about 2 ataulfo mangos, peeled and diced)
  • 1 cup diced red bell pepper
  • 1½ cups cooked chickpeas (1 can chickpeas, drained and rinsed)
  • 1 cucumber, sliced thin into rounds
  • 1 avocado, pitted and cubed
  • 4 tablespoons olive or avocado oil
  • 2 tablespoons apple cider or rice vinegar
  • 1 teaspoon curry powder
  • 2 teaspoons maple syrup
  • 1 clove garlic, crushed
  • ¼ teaspoon salt
  • Crushed red pepper flakes


  • Mix all salad ingredients together in a mixing bowl
  • Whisk together dressing ingredients.
  • Mix the salad well to dress, then season as needed.
  • Serve.


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