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This Mango Cucumber Salad with Blueberry and Avocado is a light and refreshing dish that’s perfect for hot days or any time you want something healthy. It’s filled with colorful ingredients that not only look great but also taste delicious!
Why Make This Recipe
You should make this salad because it’s easy to prepare and packed with flavor. The sweetness of mango and blueberries pairs well with the crunch of cucumbers and creamy avocado. Plus, it’s a fantastic way to enjoy fresh fruits and veggies. Whether you’re hosting a summer BBQ or just looking for a quick lunch, this salad will impress your friends and family!
How to Make Mango Cucumber Salad
Making this salad is simple. Just follow these easy steps and you’ll have a tasty dish ready in no time.
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
- 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 of sea salt
- A dash of freshly cracked black pepper
Directions:
- In a small jar or bowl, whisk together all the ingredients for the vinaigrette (lime juice, maple syrup, olive oil, garlic powder, sea salt, and pepper).
- In a large bowl, combine the mango, cucumber, red onion, arugula, avocado, blueberries, walnuts, and cilantro.
- Drizzle the dressing over the salad and toss everything together gently. Enjoy this fresh and vibrant salad!
Mango Cucumber Salad with Blueberry and Avocado
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Gluten Free
Description
A light and refreshing Mango Cucumber Salad with Blueberry and Avocado that’s perfect for hot days. This colorful salad combines sweet fruits with crisp vegetables and creamy avocado, creating a delicious and healthy dish that’s easy to prepare.
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
- 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 of sea salt
- A dash of freshly cracked black pepper
Instructions
- In a small jar or bowl, whisk together all the ingredients for the vinaigrette (lime juice, maple syrup, olive oil, garlic powder, sea salt, and pepper).
- In a large bowl, combine the mango, cucumber, red onion, arugula, avocado, blueberries, walnuts, and cilantro.
- Drizzle the dressing over the salad and toss everything together gently.
- Serve cold or at room temperature.
Notes
- Make sure to let the red onion sit for 15 minutes before adding it to the salad. This helps to mellow out the strong flavor.
- Use ripe avocados to get that creamy texture and great flavor.
- Toast the walnuts for added crunch and a nutty taste.
- Store any leftovers in an airtight container in the fridge for up to 2 days.
- The salad is best when fresh.
- Can be topped with grilled chicken or shrimp for extra protein.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 245
- Sugar: 12g
- Sodium: 75mg
- Fat: 19g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
How to Serve Mango Cucumber Salad with Blueberry and Avocado
Serve this salad cold or at room temperature. It works great as a side dish for grilled meats or can be enjoyed as a light main meal. You can also top it with grilled chicken or shrimp for extra protein!
How to Store Mango Cucumber Salad
Store any leftovers in an airtight container in the fridge for up to 2 days. The salad is best fresh, but you can keep it for a quick lunch or snack later on.
Tips to Make Mango Cucumber Salad
- Make sure to let the red onion sit for 15 minutes before adding it to the salad. This helps to mellow out the strong flavor.
- Use ripe avocados to get that creamy texture and great flavor.
- Toast the walnuts for added crunch and a nutty taste.
Variation
You can easily customize this salad. Try adding other fruits like strawberries or swapping out walnuts for pecans. If you’re in the mood for something spicy, add some jalapeños for a kick!
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries, but be aware they may be softer when thawed.
2. What if I can’t find a champagne mango?
You can substitute with any sweet ripe mango. Just make sure it’s juicy!
3. Can I make this salad ahead of time?
Yes, you can prepare all the ingredients ahead of time, but it’s best to dress the salad right before serving to keep it fresh.
This Mango Cucumber Salad with Blueberry and Avocado is sure to become a favorite! It’s vibrant, healthy, and oh-so-delicious. Give it a try today!
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