Your whole food, plant-based life.

Avocado Mango Broccoli Salad

Years ago, there was a dessert that I would occasionally treat myself to. It involved a brownie, a scoop of ice cream, a little cast iron skillet, hot fudge and a hot caramel sauce. The brownie and the caramel sauce were heated in the oven until sizzling. It was topped with the ice cream and hot fudge. What made this dessert so special was the combination of hot and cold, and the opposing textures of smooth and crunchy. Why is this being discussed before a recipe for a salad? Opposing textures apply to all food. They creates a more interesting mouth feel and are a simple way to add complexity. This quick and easy salad uses opposing textures and flavors. The result is divine.



As we hit the “dog days” of August, salad for dinner is an appetizing alternative to heavier meals. A dinner salad requires some substance. Avocados and mangoes are a great flavor combination but very similar in texture. By adding broccoli and a red onion, you introduce the crunch, and a big nutritional boost . Broccoli provides vitamin A, C, folic acid, and a healthy dose of calcium, magnesium and iron. Broccoli also contains Indoles, which can inactivate harmful estrogens that promote tumor growth, Sulforaphane, which stimulates cells to make cancer fighting enzymes, and beta carotene which is another known cancer fighter. Broccoli contains 26% protein and a healthy dose of calcium.

Avocado Mango Broccoli Salad


  • 2 ripe avocados*, cubed
  • 2 ripe mangoes, cubed
  • 2 – 3 cups broccoli, cut into bite size pieces
  • 1/2 cup red onion, chopped
  • 3/4 cup raisins
  • Himalayan salt and fresh ground pepper to taste.
  1. Combine all ingredients. Chill and serve!

*Make sure you have nice ripe avocados and mangoes and this salad will “dress” itself!

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  1. Sarah wrote on December 3, 2014

    Yup. This is a new family favorite. Thanks for the recipe!

  2. Katie wrote on February 18, 2014

    This recipe is so good! I left out the raisins, added green peppers and for a dressing I just used a couple squirts of lime juice with cayenne pepper. This will definitely be a weekly staple in my house!

  3. Alex wrote on February 10, 2014

    What could i use to substitute the raisins?

    • Susan wrote on February 19, 2014

      If you don’t like them, you can just leave them out. :-)

  4. Judy wrote on July 20, 2013

    This was absolutely delicious and *definitely* did not need dressing. If I weren’t watching my weight, I would have eaten half of it for dinner instead of packaging up leftovers! I like cooked broccoli, but I really don’t like raw broccoli, so my husband sauteed the broccoli until crisp-tender (he’s the chef in the house). It was perfect. Thanks for much for posting it!

  5. Bettena wrote on April 22, 2013

    This salad is a delight to the taste buds! I made it for a get together and everyone loved it! Bless you Susan for sharing you talent with us and helping us to eat well without sacrificeing. Your work makes it easy to switch to a raw diet. I am so gld i found your site. a million times “Thank you!”

  6. Christine wrote on April 20, 2013

    This salad is delicious! I substituted some dried cranberries and blueberries that I had on hand. Can’t wait to make this again during the summer months.

  7. Marge wrote on April 11, 2013

    I am transitioning to eating more raw food and trying new recipes… this one was a complete hit! I could not believe how wonderful it was without any dressing. So yummy even my picky toddler loved it. Thank you and keep up the creativity and awesome work!

  8. Tiffany wrote on January 19, 2013

    This salad was SO good. I will definitely make it again. :)

  9. Deborah Petersen wrote on January 10, 2013

    That was fantastic!! Did not have broccoli or raisins so I substituted chopped up kale and dried cherries. Divine!

  10. Emma wrote on October 4, 2012

    Absolutely adore this salad. Healthy raw dishes like this one with just a few ingredients to throw together are right up my street :) Thank you!


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