Ingredients
Dressing
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/4 cup light coconut milk
- 1/4 teaspoon curry powder (or more to taste)
- 2 teaspoons honey (or maple syrup for vegan)
- 1/8 teaspoon salt (or to taste)
Salad
- 2 cups ripe mango, cut into bite-sized pieces
- 1 cup sweet red pepper, diced (from 1 medium pepper)
- 1/2 cup minced red onion
- 1 cup butter lettuce leaves, torn into bite-sized pieces
- 1/4 cup cilantro leaves, loosely packed
- 2 tablespoons thin-sliced jalapeno (optional)
- 2 avocados, pitted and cubed
Instructions
- Prepare the dressing: In a small jar, combine the fresh lime juice, lime zest, light coconut milk, curry powder, and honey or maple syrup. Cover the jar tightly and shake well until all ingredients are fully blended. Season with salt to taste and set the dressing aside.
- Combine the salad ingredients: In a large mixing bowl, gently toss together the mango chunks, diced red pepper, minced red onion, torn butter lettuce leaves, cilantro leaves, and jalapeno slices if using. Add the cubed avocado last to keep them fresh and intact.
- Dress and serve: Pour the prepared dressing over the combined salad ingredients. Toss lightly again to evenly coat the salad with the dressing. Serve immediately to enjoy the fresh flavors and creamy texture at their best.
Notes
- For a vegan version, substitute honey with maple syrup.
- Adjust curry powder according to your taste preference for more or less spiciness.
- Jalapeno is optional and can be omitted or replaced with a milder pepper if preferred.
- Serve immediately to prevent avocados from browning and the lettuce from wilting.
- Light coconut milk keeps the dressing creamy yet light; avoid using full-fat coconut milk for a lighter salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tropical
- Diet: Vegetarian
