Fresh Mango Cucumber Salad with Blueberries Recipe
A refreshing and vibrant Mango Cucumber Salad featuring juicy mango, crisp cucumber, arugula, creamy avocado, sweet blueberries, and toasted walnuts, all tossed in a zesty cilantro lime vinaigrette. This light and healthy salad blends sweet, tangy, and nutty flavors, perfect for a quick lunch or a side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 champagne mango, peeled, seeded, and diced
- 1 Persian cucumber, diced
- ¼ red onion, minced and let sit for 15 minutes
- 3 cups arugula
- 1 avocado, chopped
- ½ cup blueberries
- ¼ cup walnuts, toasted
- ¼ cup cilantro
Cilantro Lime Vinaigrette
- 2 tablespoons lime juice
- 1 teaspoon maple syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon garlic powder
- A pinch sea salt
- A dash freshly cracked black pepper
Instructions
- Prepare the Vinaigrette: In a small jar or bowl, whisk together lime juice, maple syrup, olive oil, chopped cilantro, garlic powder, sea salt, and black pepper until emulsified to create a smooth cilantro lime vinaigrette.
- Let the Onion Rest: Mince the red onion finely and let it sit for 15 minutes to mellow its sharpness and develop sweetness, enhancing the salad’s flavor balance.
- Combine Salad Ingredients: In a large bowl, add the diced mango, diced Persian cucumber, rested minced red onion, arugula, chopped avocado, blueberries, toasted walnuts, and cilantro.
- Toss with Dressing: Drizzle the prepared cilantro lime vinaigrette over the salad ingredients and gently toss everything together until well coated and evenly mixed.
- Serve and Enjoy: Serve the salad immediately to enjoy the fresh, crisp textures and vibrant flavors at their best.
Notes
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance their flavor.
- Letting the red onion sit reduces its pungency and adds a subtle sweetness to the salad.
- Use ripe but firm mango and avocado for the best texture.
- This salad is best served fresh and does not hold well for long periods once dressed.
- For a nut-free option, omit walnuts or substitute with toasted pumpkin seeds.
