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
Scale
- 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