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4.8 from 5 votes

Mango Avocado Salad with Creamy Herb Yogurt Dressing

Fresh, fruity, and healthy, this Mango Avocado Salad comes packed with crunchy greens, protein-packed chickpeas, and a creamy herbed yogurt dressing for the best 15-minute dinner ever.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 565kcal
Author: Jessica Randhawa

Ingredients

  • 6 ounces baby kale, or other green
  • 1 small English cucumber, sliced
  • 1 large carrot, thinly sliced
  • 10 ounces cherry tomatoes, halved
  • 1 cup green onions, chopped
  • 4 hard-boiled eggs, peeled and sliced
  • 1 can chickpeas, drained and rinsed
  • 2 large mango, peeled, pitted and chopped
  • 2 large avocado, peeled and sliced
  • Sliced lemon, for serving
  • Sesame seeds, for topping

FOR THE CREAMY YOGURT DRESSING

  • 1.5 cups plain Greek yogurt
  • 1 tbsp olive oil
  • 1 small clove garlic, minced
  • 1/2 cup fresh parsley, minced
  • 1/4 cup fresh chopped chives
  • juice from 1/2 a lemon
  • salt + pepper, to taste

Instructions

  • In a large salad bowl combine all the ingredients for the salad EXCEPT for the mango and avocado. Gently toss to combine.
  • In a medium-sized bowl combine all ingredients for the creamy yogurt dressing. Season to taste with additional salt and pepper, or lemon juice, as needed. 
  • When ready to serve, peel and chop the avocado and the mango and combine with the salad. Top each salad with the desired amount of yogurt dressing, a squeeze of fresh lemon, and sesame seeds, if desired.

Nutrition

Calories: 565kcal | Carbohydrates: 54g | Protein: 24g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 190mg | Sodium: 448mg | Potassium: 863mg | Fiber: 15g | Sugar: 6g | Vitamin A: 8870IU | Vitamin C: 84.4mg | Calcium: 253mg | Iron: 4mg
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