Avocado Mango Glow Salad with Jalapeño Lime Vinaigrette
There are some recipes that just feel like sunshine. This Avocado Mango Glow Salad is one of them. It’s bright. It’s vibrant. It’s layered with creamy avocado, juicy mango, fluffy quinoa, crisp greens, and a bold jalapeño lime vinaigrette that wakes everything up. Every bite feels nourishing and alive — the kind of salad that doesn’t feel like a side dish… it feels like a statement. And if you’re a woman over 50 like so many of us in this beautiful season of life, this bowl is exactly what your body craves: healthy fats, plant protein, fiber, antioxidants, and vitamin C for that radiant “glow from within.” This isn’t a diet salad. It’s a nourishment salad.
Avocado Mango Glow Salad
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Equipment
- Large Salad Bowl or Platter for serving
- chef's knife
- Whisk
- Microplane (optional)
Ingredients
Jalapeño Lime Vinaigrette
- ¼ cup fresh lime juice
- 2 tbsp white wine vinegar
- ¼ cup extra virgin olive oil
- ¼ cup avocado oil
- 2 tbsp fresh cilantro chopped
- 1 tbsp jalapeño finely chopped
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- kosher salt
- freshly ground black pepper
Salad
- 2 ripe avocados cubed
- 1 mango cubed
- ¼ red onion thinly sliced
- 1 cup grape tomatoes quartered
- ½ cup fresh or thawed frozen corn
- 7 oz baked tofu cubed (such as Trader Joe's Sriracha-style or plain)
- ½ cup cooked quinoa
- 4-6 cups frisée or mixed greens
Optional Ingredients
- Christine Avanti's Cilantro Lime Vinaigrette to replace the jalapeño dressing for a milder option
- Grilled chicken or shrimp for non-vegans
Instructions
Step 1 — Make the Dressing
- In a small bowl, whisk together the lime juice, vinegar, olive oil, avocado oil, cilantro, jalapeño, maple syrup, and Dijon mustard until smooth and emulsified.Season with salt and freshly ground black pepper to taste.(Or skip this step and use Christine Avanti's Cilantro Lime Vinaigrette.)¼ cup fresh lime juice, 2 tbsp white wine vinegar, ¼ cup extra virgin olive oil, ¼ cup avocado oil, 2 tbsp fresh cilantro, 1 tbsp jalapeño, 1 tsp maple syrup, 1 tsp Dijon mustard, kosher salt, freshly ground black pepper
Step 2 — Create the Base
- Arrange the frisée or mixed greens on a large serving platter or in a wide salad bowl to form a lush, fresh base.Sprinkle the quinoa evenly over the greens, lightly coating the entire surface so every bite has texture and plant-based protein.4-6 cups frisée or mixed greens, ½ cup cooked quinoa
Step 3 — Add in Clusters
- Arrange the avocado, mango, red onion, tomatoes, corn, and tofu in beautiful, distinct clusters over the quinoa-coated greens.This creates a vibrant, restaurant-style presentation and allows each flavor to shine.(Add grilled chicken or shrimp in a cluster as well, if using.)2 ripe avocados, 1 mango, ¼ red onion, 1 cup grape tomatoes, ½ cup fresh or thawed frozen corn, 7 oz baked tofu
Step 4 — Dress & Serve
- Slowly drizzle the jalapeño lime vinaigrette over the salad, letting it cascade across the clusters.Do not toss — allow guests to mix gently at the table so everything stays fresh, colorful, and visually stunning.Taste and adjust seasoning if needed before serving.
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Cooking Tips
- Dice avocado and mango just before serving to maintain color and texture.
- If your mango isn’t sweet enough, add an extra squeeze of lime and a pinch more maple syrup.
- Want more protein? Increase quinoa or add grilled shrimp.
- For meal prep, store dressing separately and assemble fresh.
Kitchen Tools You’ll Need
- Large Wide Salad Bowl or Platter – This salad deserves space. The wide presentation allows for those beautiful ingredient clusters.
- Sharp Chef’s Knife – Clean avocado and mango cubes make all the difference.
- Small Whisk – Essential for emulsifying the vinaigrette properly.
- Microplane (optional) – If you want ultra-fine jalapeño texture.
Nutrition
Why This Salad Supports Women 50+
Let’s talk about what’s happening in this bowl.
Avocado + avocado oil + olive oil deliver heart-healthy monounsaturated fats, which support cardiovascular health and help maintain supple skin elasticity as estrogen shifts.
Mango + lime juice provide vitamin C, which plays a key role in collagen production and immune support.
Quinoa + tofu give you plant-based protein and fiber — helping stabilize blood sugar and support digestion.
Frisée and mixed greens offer phytonutrients that support detoxification pathways naturally. This is the kind of meal that gives you steady energy instead of that 3 p.m. crash.
Closing Thoughts on My Avocado Mango Glow Salad
There’s something about a bowl like this that feels intentional. Not complicated. Not fussy. Just vibrant ingredients coming together in a way that supports your body and feels beautiful on the table. I love recipes that remind us that eating well doesn’t have to be restrictive — it can be colorful, abundant, and deeply satisfying. If you’re in a season of life where you want energy that lasts, skin that glows, and meals that feel joyful instead of heavy, this is one of those salads you’ll come back to again and again. It’s not just food — it’s nourishment with intention.