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Mango Cucumber Salad with Blueberries and Avocado Recipe

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4.5 from 55 reviews

A refreshing and colorful Mango Cucumber Salad featuring sweet mango, crisp cucumber, juicy blueberries, and creamy avocado, all tossed in a tangy lime-honey dressing and garnished with fresh cilantro. Perfect as a light and healthy side dish or snack.

Ingredients

Fruits and Vegetables

  • 1 medium mango, peeled and diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup blueberries
  • 1 ripe avocado, peeled and diced
  • 2 tablespoons fresh cilantro, chopped

Dressing

  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Prepare the Mango: Peel the mango carefully and slice around the pit, then dice the flesh into small pieces to create bite-sized mango chunks.
  2. Prepare the Cucumber: Peel the cucumber and cut off both ends. Slice it lengthwise and scoop out the seeds with a spoon, then dice the cucumber into small pieces for a crisp texture.
  3. Rinse Blueberries: Wash the blueberries under cold water and remove any stems or debris to ensure freshness.
  4. Prepare the Avocado: Cut the avocado in half and remove the pit. Use a spoon to scoop out the flesh and dice it into small cubes, being gentle to avoid mashing.
  5. Combine Salad Ingredients: In a large mixing bowl, combine the diced mango, cucumber, blueberries, and avocado to form the base of the salad.
  6. Make the Dressing: In a small bowl, whisk together olive oil, fresh lime juice, honey, salt, and black pepper until the dressing is smooth and well blended.
  7. Toss Salad with Dressing: Pour the dressing over the fruit and vegetable mixture and gently toss with a spoon carefully to coat all ingredients evenly without mashing the avocado.
  8. Add Cilantro: Finely chop the fresh cilantro and sprinkle it over the salad, then give the salad one final gentle toss to evenly distribute the herbs.
  9. Serve or Chill: Serve the salad immediately for maximum freshness or refrigerate for up to one hour before serving to allow flavors to meld.

Notes

  • For best texture, toss the salad gently to avoid mashing the avocado pieces.
  • This salad is best served fresh but can be refrigerated up to one hour.
  • Feel free to substitute honey with maple syrup for a vegan option.
  • Adding a sprinkle of toasted nuts like almonds or walnuts can add crunch.

Find it online: https://forkvista.com/mango-cucumber-salad-with-blueberries-and-avocado-recipe/