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Easy Mango Cucumber Salad with Blueberries and Avocado recipe

Mango Cucumber Salad with Blueberries and Avocado

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This Mango Cucumber Salad with Blueberries and Avocado is a vibrant explosion of summer flavors and textures. It perfectly balances sweet, savory, creamy, and crunchy elements in every bite. Dressed in a zesty honey-lime vinaigrette with a hint of chili, it’s a refreshing side dish for grilled meats or a delicious light vegan lunch on its own.

  • Total Time: 15
  • Yield: 4 servings

Ingredients

— The Salad Base —

2 ripe mangoes, peeled and diced into 1/2-inch cubes

1 large English cucumber, diced (about 2 cups)

1 cup fresh blueberries, washed and dried

2 ripe avocados, diced (add these last!)

1/3 cup red onion, finely chopped

1/2 cup fresh cilantro leaves, roughly chopped

1 jalapeño, seeded and minced (optional, for a kick)

— The Honey Lime Dressing —

3 tablespoons fresh lime juice (about 1-2 limes)

2 tablespoons extra virgin olive oil

1 tablespoon honey (or maple syrup for vegan)

1/2 teaspoon salt

1/4 teaspoon black pepper

Pinch of chili flakes or cayenne (optional)

Instructions

1. **Prep the Fruit & Veg:** Peel and dice the mangoes. Wash and dice the cucumber (leave the skin on for color and crunch). Wash the blueberries and dry them well. Finely chop the red onion and cilantro.

2. **Make the Dressing:** In a small jar or bowl, whisk together the lime juice, olive oil, honey, salt, black pepper, and chili flakes until emulsified and smooth.

3. **Combine:** In a large salad bowl, combine the diced mango, cucumber, blueberries, red onion, cilantro, and jalapeño (if using).

4. **Toss:** Pour the dressing over the salad ingredients. Toss gently to coat everything evenly.

5. **Add Avocado:** Just before serving, dice the avocados. Add them to the bowl and fold them in *very gently* (you don’t want them to get mashed and turn the salad muddy).

6. **Serve:** Taste and add a pinch more salt or lime juice if needed. Serve immediately for the freshest taste.

Notes

Cucumber Tip: Use English cucumbers (hothouse) or Persian cucumbers because they have thin skins and fewer seeds. If using a standard garden cucumber, peel it and scoop out the watery seeds before dicing.

Avocado Timing: Avocado oxidizes (turns brown) quickly. Cut and add it right before serving. The lime juice in the dressing helps slow this process down, but it’s best eaten fresh.

Serving Suggestion: This salsa-style salad is incredible served over grilled salmon, blackened chicken, or scooped up with tortilla chips.

Make Ahead: You can chop the mango, cucumber, and onion ahead of time. Store them in the fridge. Whisk the dressing separately. Combine everything and add the avocado right when you are ready to eat.

  • Author: Anna Lovae
  • Prep Time: 15
  • Category: Salad
  • Method: No Cook
  • Cuisine: Tropical / American

Find it online: https://www.maprecipes.com/mango-cucumber-salad-with-blueberries-avocado/