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Mango Cucumber Salad with Blueberries and Avocado

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Experience a burst of refreshing flavors with this Mango Cucumber Salad with Blueberries and Avocado. This vibrant salad combines juicy mangoes, crunchy cucumbers, creamy avocado, and tangy blueberries, creating a delightful contrast of textures and tastes. Perfect for summer gatherings or as a light lunch, this dish is not only visually appealing but also packed with nutrients. With minimal prep time and a simple dressing, you can enjoy a wholesome meal that’s both satisfying and invigorating. Whether served as an appetizer or a side dish, this salad is sure to impress your guests.

Ingredients

Scale
  • 1 medium mango, peeled and diced
  • 1 medium cucumber, peeled and diced
  • 1/2 cup blueberries
  • 1 ripe avocado, peeled and diced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Peel the mango and carefully slice it away from the pit. Dice it into small pieces.
  2. Peel the cucumber; cut off both ends and slice it in half lengthwise. Scoop out the seeds with a spoon, then dice into small pieces.
  3. Rinse the blueberries under cold water to remove any debris.
  4. Cut the avocado in half; remove the pit carefully and scoop out the flesh with a spoon. Dice into small cubes.
  5. In a large mixing bowl, combine the diced mango, cucumber, blueberries, and avocado.
  6. In a separate small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper until well combined.
  7. Pour the dressing over the fruit mixture in the large bowl and gently toss everything together without mashing the avocado.
  8. Finely chop fresh cilantro and sprinkle it over the salad before giving it one final gentle toss.
  9. Serve immediately or refrigerate for up to an hour before serving.

Nutrition

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