Mango-Avocado Salad With Lime Vinaigrette Recipe (2024)

What could I use instead of fish sauce to make it vegan?

For the best shot at having perfectly ripe mangos, buy a 1 pound bag of frozen mango chunks. Thaw and cut to desired size. Can't be beat!

https://www.healthline.com/nutrition/fish-sauce-substitute#The-bottom-line

Ursula- try tamari, coconut aminos, soy or Worcester sauce.

Way too much olive oil. Honestly, not sure why it is in there at all. The lime, fish sauce, cilantro and a touch of sugar is quite traditional and delicious. Would just leave it out, or cut by 1/3.

i love that this is not as sweet as many asian-style dressings. I used this salad as a base for leftover pork tenderloin, which I sliced thinly and marinated in the dressing for an hour before assembly. Added a spiralized carrot and zucchini to the mix, and chopped peanuts on top to serve. I will be adding this to the summer rotation.

I couldn’t find any mangoes, so I followed the suggestion to use frozen, which worked well. A family member doesn’t care for cilantro, which left the dressing somewhat bland. I doubled the fish sauce, and used the cilantro in my serving only. Very tasty - I plan to add cooked shrimp next time. I think this also would be good with peaches or nectarines.

I don't like the stringy texture of snap peas so I added thick cut cucumber (with the skin) for crunch & brightness. I also threw in some spinach. Delish!!

I found that there was too much oil in the vinaigrette. Go slow and taste when adding.

This was a wonderful salad but 3/4 cup olive oil and 1/4 cup lime juice plus some of the reserved dressing is just too much liquid. I followed the ingredient proportions exactly and found 1 cup of dressing made it soggy. I think no more than 1/2 cup of olive oil would work better.

Very good. Using very ripe mangos and avocados made this so delicious. The dressing great. There is a lot of oil and I found I needed to add more lime to balance it out. Tonight I made just the dressing and tossed shrimp in it before grilling. This is a great recipe but it took MUCH longer than 15 minutes to prepare.

Add lots of cilantro mint & basil to salad

Ursula- try coconut aminos, tamari, soy or Worcester sauce

Cut up green beans replaced snap peasAdd lots of basil & mint to cilantro in saladMaybe chopped peanuts?

I don't have fish sauce, so I'm going to try substituting a half teaspoon of anchovy paste, which I keep on hand in the fridge, mixed with tamari. Packaged like toothpaste, it's easier to use than anchovy fillets, especially if I just need a little bit, and it keeps for a long time.

What a fantastic salad, I followed the advice about using less oil and everybody at my party loved it. Best with mangoes that are still firm

Use less oilAdd shredded carrot, asparagus, and/or cucumber Add shrimp

I once forgot to buy the snap peas and substituted white beans instead. It was just as good.Family loved it.

Way too much dressing for recipe and also too much oil in the dressing. I think I'll pass on this for the future.

I prepared exactly as written but then chose to only use half of the dressing and added some honey after tasting. I have tried a similar recipe in the past and liked it better with a simpler dressing…I mean really simple, just lime juice on the fruit/vegetable mix.

Really yummy salad! Notes: as a vegetarian, replaced the fish sauce with soy sauce. It took about 45 minutes to prepare, not 15, and my husband and I polished off the whole thing as a main course for a summer dinner (not 8-10 servings!)

This was delicious with some modifications. Agree the ratio of olive oil was way too much so I added quite a bit of extra lime juice. I also felt the salad needed some spice so I added diced jalapeños and we topped it with salted/chopped red skin peanuts. Those elements took it from a 4 to a 5 for me. We had it as a side salad one night and had the leftovers as an entree salad topped with grilled salmon.

Loved this salad. We really cut down on the oil and the dressing was great. We made shrimp marinated in lemongrass, garlic, shallots, tbsp of brown sugar and 2 tbsp of fish sauce. Mangos perfect. Next time will add a few chopped peanuts. Delish. Great for a summer night here in Switzerland.

I found perfectly ripe mango and avacado. I wouldnt bother with this recipe otherwise. I processed the small bits of mango and added it to the vinaigrette. Delicious.

We tried this salad with Eric Kim's carrot ginger dressing, and now there's no going back. Add some crispy tofu or tempeh on top for a crazy-delicious meal that just happens to be meatless.https://cooking.nytimes.com/recipes/1023298-crunchy-greens-with-carrot-ginger-dressing

Really great! Wasn’t too sweet.

Delish! We served it with pork tenderloin roast, and I found myself wrapping the big lettuce with the salad and pork. Given that, I might have more bib lettuce available. It was a real crowd pleaser, and a pretty one at that.

After reading other's notes, I cut the oil to 1/4 c and added some shrimp for protein. I also added some peanuts after I tried it. I liked the salad, but my husband was disappointed by it. He felt it should have had some other herbs, but couldn't pinpoint what it was lacking. I would make it again -for my friends. Oh, and it took waaay longer than 15 mins to chop everything and I'm not a novice.

Tried this yesterday. Very tasty, but I will delete the fish sauce next time; did not care for the taste. Also agree with others that recipe calls for too much oil; less oil and/or a lighter variety. Slipped in a little fresh mint, but easily could substitute mint for cilantro.

Add some thinly sliced jalapeños