Gluten-Free Mango Avocado Salad
By the Gluten Free Recipes team ·
This vibrant salad bursts with the sweet tropical notes of ripe mango, the creamy richness of avocado, and a medley of crisp fresh vegetables. A zesty, gluten-free dressing ties all the flavors together for a satisfying and refreshing meal.
At a glance: This medium lunch recipe yields 4 servings in about 40 minutes (15 min prep, 25 min cook). It uses 8 ingredients — including cooked rice, protein of choice, fresh vegetables of choice — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Mango Avocado Salad: When preparing this lunch recipe, to prevent cross-contamination with gluten, always ensure that all ingredients, especially packaged and processed items like sauces and seasonings, are certified gluten-free. Be mindful of shared kitchen equipment if preparing for someone with celiac disease In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Mango Avocado Salad: This recipe is naturally gluten-free by using certified gluten-free grains and avoiding any ingredients containing gluten-containing grains.
Ingredients
- 1 cup cooked rice, quinoa, or certified GF noodles
- 1 cup protein of choice (chicken, shrimp, tofu, chickpeas)
- 2 cups fresh vegetables of choice (e.g., bell peppers, cucumber, red onion, leafy greens)
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 2 tbsp gluten-free sauce (GF tamari, olive oil, or GF dressing)
- 1 tbsp fresh lemon juice or rice vinegar
- 1 tsp sesame oil or olive oil
Instructions
- 1
Prepare your base by cooking rice or certified gluten-free noodles according to package directions, which typically takes about 15-20 minutes. Once cooked, drain and set aside to cool slightly.
- 2
Cook or prepare your chosen protein, ensuring any seasonings or marinades used are certified gluten-free. If using tofu or chickpeas, you might sauté them for about 5-7 minutes until lightly browned and heated through.
- 3
Wash and prepare your fresh vegetables by slicing, dicing, or chopping them into bite-sized pieces. This step should take approximately 5-8 minutes, depending on your chosen vegetables.
- 4
Gently dice the ripe mango and avocado, being careful not to mash them. Add these to a large mixing bowl along with the prepared fresh vegetables and your cooked protein.
- 5
In a small bowl, whisk together the gluten-free sauce (like GF tamari or your chosen GF dressing), fresh lemon juice or rice vinegar, and sesame oil or olive oil until well combined. Drizzle this dressing over the salad ingredients and toss gently to coat everything evenly. Taste and adjust seasoning as needed before serving immediately or chilling for later.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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