Go Back
+ servings
Logo of The Forked Spoon showing Spork
Mango avocado salad
4.88 from 8 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
Servings: 4
Calories: 565kcal


  • 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


  • 1.5 cups plain Greek yogurt
  • 1 tablespoon 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


  • 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.


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
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.