Description
This Mango Cucumber Salad with Blueberries and Avocado is a light, refreshing, and colorful summer salad bursting with sweet, juicy fruit and crisp vegetables. Tossed in a simple honey-lime dressing with fresh cilantro, it’s perfect as a healthy side dish, picnic salad, or light lunch.
Ingredients
- 1 ripe mango, peeled and diced
- 1 cucumber, peeled, seeded, and diced
- 125 g fresh blueberries
- 1 ripe avocado, peeled and diced
- 1 tbsp olive oil
- 1 tbsp fresh lime juice
- 1 tbsp honey
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh cilantro, chopped
Instructions
- Peel and dice the mango, cucumber, and avocado into bite-sized pieces.
- Rinse the blueberries and pat them dry.
- In a large mixing bowl, gently combine the mango, cucumber, blueberries, avocado, and chopped cilantro.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Let the salad rest for 5–10 minutes to allow the flavors to blend.
- Serve immediately or chilled for an extra refreshing taste.
Notes
- Add crumbled feta cheese for a delicious sweet and salty combination.
- Grilled chicken or shrimp turns this salad into a satisfying main course.
- Fresh mint or basil can be used instead of cilantro for a different flavor.
- Best enjoyed fresh, as avocado may brown after extended storage.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: International