Mango Cucumber Salad with Blueberries and Avocado is a vibrant, refreshing dish that’s bursting with juicy fruit, crisp veggies, and creamy avocado. It’s tossed in a light citrus dressing that ties everything together, making this salad perfect for summer cookouts, light lunches, or anytime I want a colorful, feel-good bite.

Why You’ll Love This Recipe

I love this salad because it’s fresh, hydrating, and full of texture. The mango adds sweetness, the cucumber brings crunch, the blueberries give a pop of tartness, and the avocado adds richness. It’s naturally gluten-free, dairy-free, and packed with nutrients. Plus, it looks just as good as it tastes—bright, bold, and beautiful on any plate.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe mango, diced
English cucumber or Persian cucumbers, sliced or chopped
fresh blueberries
ripe avocado, diced
red onion, thinly sliced (optional)
fresh cilantro or mint, chopped
lime juice (or lemon juice)
olive oil
salt and pepper to taste
optional: a drizzle of honey or pinch of chili flakes for a kick

directions

I start by dicing the mango and avocado, and slicing the cucumber and red onion if using.
In a large bowl, I gently combine the mango, cucumber, blueberries, and avocado.
In a small bowl or jar, I whisk together lime juice, olive oil, salt, pepper, and a touch of honey if I want a slightly sweeter dressing.
I pour the dressing over the salad and toss everything very gently to avoid mashing the avocado.
I garnish with chopped cilantro or mint and serve immediately, or chill for 10–15 minutes to let the flavors meld.

Servings and timing

This recipe makes about 4 servings. Prep time is 10–15 minutes, with no cooking required. It’s ready in under 20 minutes.

Variations

Sometimes I add arugula or baby spinach to make it more of a leafy salad. I’ve also sprinkled in toasted sunflower seeds or feta for extra texture. When I want a little heat, I mix in finely chopped jalapeño or red chili flakes.

storage/reheating

This salad is best served fresh. If I need to store it, I keep it in an airtight container in the fridge for up to 1 day. The avocado may brown slightly, so I wait to add it until just before serving if making ahead. I don’t reheat this salad—it’s meant to be enjoyed cold and crisp.

FAQs

Can I make this salad ahead of time?

Yes, I prep everything except the avocado, then add it just before serving to keep it fresh and vibrant.

What kind of mango works best?

I use ripe but firm mangoes like Ataulfo or Tommy Atkins—they hold their shape and are sweet without being mushy.

Is there a substitute for blueberries?

Yes, I’ve used blackberries, strawberries, or even pomegranate seeds depending on what I have.

Can I use lemon juice instead of lime?

Absolutely. Lemon adds a slightly different brightness but still tastes great in the dressing.

Is this salad vegan and gluten-free?

Yes, it’s naturally both—just be sure to check any optional add-ins like cheese or honey if needed.

Conclusion

Mango Cucumber Salad with Blueberries and Avocado is the perfect blend of sweet, crisp, creamy, and citrusy. It’s light, flavorful, and packed with good-for-you ingredients, making it one of my favorite go-to salads for warm weather or whenever I need something fresh and energizing. Whether I serve it as a side or enjoy it on its own, it’s always a refreshing bite.