Description
Mango Cucumber Salad with Blueberries and Avocado is a fresh, vibrant salad packed with sweet mango, crisp cucumber, juicy blueberries, and creamy avocado. Tossed in a zesty lime dressing, this healthy, colorful dish is the perfect summer salad for BBQs, picnics, or light meals. It’s gluten-free, dairy-free, and full of refreshing flavor in every bite.
Ingredients
- 1 ripe mango, diced
- 1 English cucumber or 2–3 Persian cucumbers, sliced or chopped
- ¾ cup fresh blueberries
- 1 ripe avocado, diced
- ¼ small red onion, thinly sliced (optional)
- 2 tablespoons fresh cilantro or mint, chopped
- 2 tablespoons lime juice (or lemon juice)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Optional: Drizzle of honey or pinch of chili flakes for extra flavor
Instructions
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Dice the mango and avocado. Slice the cucumber and red onion if using.
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In a large bowl, gently mix the mango, cucumber, blueberries, and avocado.
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In a small bowl or jar, whisk together lime juice, olive oil, salt, pepper, and honey (if using).
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Pour dressing over the salad and toss gently to combine, being careful not to mash the avocado.
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Garnish with chopped cilantro or mint. Serve immediately or chill for 10–15 minutes before serving.
Notes
- For added greens, toss in arugula or baby spinach.
- Toasted sunflower seeds or crumbled feta add great texture.
- To add heat, mix in a little jalapeño or red pepper flakes.
- Best served fresh—add avocado just before serving if prepping ahead.
