Mango-Avocado Salad

This salad is one of my all-time favourites; I serve it often at family barbecues and parties so it’s become something of a signature dish – and is beloved by my extended family.



Ready In:




Good For:

Lunch or Dinner



About this Recipe

By: Jennifer Bowden

A deliciously fresh salad of mango, avocado and leafy greens that is brought to life with the crunch of the cashew nuts and crispy noodles, along with a flavour-some citrus dressing – this salad is bound to be a favourite!


  • 100g mixed lettuce leaves
  • 1 carrot cut into matchsticks or sliced using a wide peeler
  • 1 small red onion halved, finely sliced
  • 1 avocado, cut into chunks
  • 1 mango (fresh or tinned), finely sliced
  • 310g can corn kernels, drained
  • 1/2 cup roasted unsalted cashews
  • 100g packet fried noodles
  • 1/4 cup olive oil
  • 3 tbsp brown sugar
  • 2 tbsp fish sauce
  • 2 tbsp lemon juice
  • 1 tbsp lime juice

Notes about the ingredients:

  1. You can use either fresh or tinned mango for this recipe, though fresh will be slightly firmer and easier to cut and  handle.
  2. Remember to choose unsalted cashew nuts.
  3. If you don’t have any lime juice, just substitute with lemon juice.

Step by Step Instructions

Step 1

To make the citrus salad dressing – place the olive oil, brown sugar, fish sauce, lemon and lime juices in a screw-top jar and shake well to combine.

Step 2

Place all salad ingredients on a large platter, just before serving drizzle the salad dressing over and toss to combine.