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–+ servings
Mango Cucumber Salad with Blueberries and Avocado

Mango Cucumber Salad with Blueberries and Avocado Bliss

A refreshing and vibrant Mango Cucumber Salad with Blueberries and Avocado perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Mango, diced Use fresh mango for optimal flavor.
  • 1 large Cucumber, diced Peel and remove seeds for best texture.
  • 1 cup Blueberries Rinse before use to ensure cleanliness.
  • 1 medium Avocado, diced Choose a ripe avocado for the best texture.
For the Dressing
  • 3 tablespoons Olive Oil Acts as a light dressing base.
  • 2 tablespoons Fresh Lime Juice Can substitute with lemon juice if needed.
  • 1 tablespoon Honey Can adjust for preference or replace with maple syrup.
  • 1/2 teaspoon Salt Enhances all flavors.
  • 1/4 teaspoon Black Pepper Adds subtle heat.
For Topping
  • 1/4 cup Fresh Cilantro, chopped Can swap for parsley or mint based on your flavor preference.

Equipment

  • Mixing bowl
  • Colander
  • Knife
  • Cutting board
  • Spatula
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Prepare the Mango: Peel and dice the mango into small cubes, placing them in a large mixing bowl.
  2. Dice the Cucumber: Peel and slice cucumber in half, scoop out seeds, and dice into bite-sized pieces; add to the bowl.
  3. Rinse the Blueberries: Rinse blueberries under cool running water, drain and pat dry before adding to the salad.
  4. Prepare the Avocado: Slice the avocado in half, remove the pit, scoop out the flesh, dice, and add to the bowl.
  5. Mix the Salad Ingredients: Gently combine all diced ingredients in the bowl.
  6. Make the Dressing: Whisk together olive oil, lime juice, honey, salt, and black pepper in a small bowl.
  7. Dress the Salad: Pour dressing over the salad and gently toss to coat.
  8. Add Fresh Cilantro: Sprinkle chopped cilantro over the salad and give a gentle toss.
  9. Serve or Chill: Serve immediately or let chill in the fridge for up to an hour.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 200mgPotassium: 400mgFiber: 6gSugar: 10gVitamin A: 900IUVitamin C: 50mgCalcium: 30mgIron: 0.5mg

Notes

Best served fresh, with avocado added just before serving to prevent browning. Adjust sweetness in dressing as desired.

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