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Avocado Mango Glow Salad

Avocado Mango Glow Salad

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A bright, nourishing salad layered with creamy avocado, juicy mango, protein-rich quinoa, and a fresh jalapeño-lime dressing for that beautiful “glow from within” energy.
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Course Salad
Cuisine American
Servings 4
Calories 520 kcal
Prep Time 20 minutes
Quinoa Cooking Time (if not pre-cooked) 15 minutes
Total Time 35 minutes

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

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.

Video

More About This Recipe

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

Serving: 2cupsCalories: 520kcalCarbohydrates: 36gProtein: 14gFat: 38gFiber: 10gSugar: 10g
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