Mango Cucumber Salad with Blueberries and Avocado | A Fresh, Colorful Summer Side!

Thank you for being here! I’m genuinely so grateful every time someone lands on this page and decides to stay a while. Today, I’m sharing something that’s a little unexpected, wonderfully refreshing, and bursting with color—Mango Cucumber Salad with Blueberries and Avocado. This is not your average salad… it’s vibrant, juicy, a little creamy, and completely addicting in the best way possible.

If you’re someone who loves bright, fruit-forward dishes with surprising flavor combos, you’re going to want this recipe in your summer rotation. 🌿💛 Don’t forget to subscribe below to get this recipe delivered straight to your inbox!

What is Mango Cucumber Salad with Blueberries and Avocado?

It’s a summer fruit and veggie salad that perfectly balances sweet, tart, and creamy textures. Crisp cucumbers and juicy mangoes form the base, while blueberries add a pop of color and tang. Creamy avocado pulls it all together, and a zesty lime dressing brings freshness and brightness to every bite. It’s hydrating, healthy, and seriously pretty on the plate!

Why You’ll Love This Salad

This is not your average side dish—and that’s exactly why it’s such a hit. Here’s why I think you’ll fall in love with it:

• No cooking required – perfect for hot summer days!

• Naturally gluten-free and vegan

• Incredibly hydrating – thanks to cucumber and mango

• Gorgeous presentation – those colors!

• Ready in 15 minutes

• Crowd-pleaser – unique but familiar enough for everyone to enjoy

What Does This Salad Taste Like?

It’s everything you want on a hot day: cool, crunchy, juicy, and bright. You get sweetness from the mango, tart bursts from the blueberries, creaminess from the avocado, and refreshing crunch from the cucumber. The lime vinaigrette ties it all together with a zippy citrus punch. It’s like a fruit salad and a green salad had a delicious little baby.

Health Benefits of This Recipe

• Loaded with antioxidants from blueberries and mangoes

• Hydrating thanks to water-rich cucumbers

• Heart-healthy fats from avocado

• Immune-boosting vitamin C in citrus and mango

• Fiber-rich for digestive health

Whether you’re feeding your family or making a healthy dish for a summer potluck, this one checks all the boxes.

Ingredients You’ll Need

Here’s everything you need to make this bright and beautiful salad:

• 1 ripe mango, peeled and diced

• 1 large cucumber, diced (English cucumber preferred)

• 1/2 cup fresh blueberries

• 1 ripe avocado, diced

• 1–2 tablespoons fresh cilantro or mint, chopped

• 1 tablespoon red onion, finely minced (optional for a savory contrast)

For the Lime Dressing:

• 2 tablespoons fresh lime juice

• 1 tablespoon olive oil

• 1/2 teaspoon honey or maple syrup

• Pinch of salt

• Cracked black pepper, to taste

Tools You’ll Need

• Sharp knife and cutting board

• Mixing bowl

• Small whisk or fork for dressing

• Spoon for scooping avocado

• Citrus juicer (optional but helpful!)

Ingredient Swaps & Additions

This salad is super flexible! Here are a few swaps and add-ons you might love:

• No mango? Try diced peaches or nectarines.

• No blueberries? Strawberries or raspberries are great alternatives.

• Add protein: Grilled shrimp or chickpeas turn this into a full meal.

• Like spice? Add diced jalapeño or a pinch of chili flakes to the dressing.

• Herb it up: Mint, basil, or even Thai basil take this salad in delicious new directions.

How to Make Mango Cucumber Salad – Step by Step

Step 1: Prep the Produce

Dice the mango, cucumber, and avocado into bite-sized pieces. Rinse and dry the blueberries.

Step 2: Make the Dressing

In a small bowl, whisk together lime juice, olive oil, honey (or maple syrup), salt, and pepper until emulsified.

Step 3: Combine Everything

Add the mango, cucumber, blueberries, avocado, and herbs to a large mixing bowl. Drizzle the dressing over the top and gently toss to combine.

Step 4: Serve Immediately

This salad is best served fresh, while the avocado is creamy and the cucumber is crisp. If you’re prepping ahead, leave the avocado out until just before serving to avoid browning.

What to Serve With Mango Cucumber Salad

This salad pairs beautifully with a variety of summer mains:

• Grilled salmon or shrimp

• BBQ chicken or pulled pork

• Tacos or fajitas (especially fish tacos!)

• Chilled soba noodles

• Crusty bread and hummus for a light lunch

Or serve it on its own for a refreshing, plant-based snack or starter!

Tips for Making the Best Mango Cucumber Salad

• This Mango Cucumber Salad with Blueberries and Avocado may come together in just minutes, but there are a few simple tips and tricks that can take it from good to bowl-scraping delicious. Here’s how to make sure your salad is always fresh, flavorful, and absolutely stunning:

  1. Choose Ripe but Firm Fruit

  • Mango: Look for mangoes that give slightly when pressed and have a sweet aroma at the stem. You want them ripe and juicy but not so soft that they turn to mush in the bowl.

  • Avocado: Use one that’s just barely ripe so it holds its shape when tossed. If it’s too soft, it can make the salad overly creamy.

  • Blueberries: Go for plump, fresh berries with no wrinkles or bruises.

  2. Use English or Persian Cucumbers

  These varieties have thinner skins, fewer seeds, and a crisper texture—perfect for salads. You can leave the skin on for color and crunch, or peel if you prefer.

  3. Cut Everything Into Similar-Sized Pieces

  Uniform pieces make for a prettier presentation and a better bite. Aim for a mix of bite-sized cubes or half-moons, depending on your style.

  4. Make the Dressing Zippy and Light

  This salad shines with a bright, citrusy vinaigrette. Don’t overdo the oil—let the lime juice lead! A touch of honey or maple syrup balances the acidity and ties the flavors together.

  5. Add the Avocado Last

  To keep your avocado looking fresh and intact, add it after tossing the other ingredients. Gently fold it in with a spoon so it doesn’t get smashed.

  6. Chill for 10–15 Minutes Before Serving

  If you’ve got the time, let the salad chill in the fridge for a few minutes. It helps meld the flavors and makes it extra refreshing—especially on hot summer days!

  7. Toss Gently

  The mango, avocado, and blueberries are delicate. Use a wide spoon or your hands to toss gently and avoid bruising or breaking them up.

  8. Fresh Herbs Make It Sing

  Don’t skip the cilantro or mint—they add a layer of brightness that takes this salad from simple to sophisticated. Fresh basil or a mix of herbs would also be fantastic.

  9. Don’t Overdress

  Start with a light drizzle of dressing, toss, then taste. You can always add more, but you can’t take it away if it’s too soggy.

  10. Serve It Immediately (Or Know How to Store It)

  This salad is best enjoyed fresh, right after tossing. But if you do need to prep ahead, keep the avocado and dressing out until just before serving (see storage tips above!).

How to Store It

🥑 For Maximum Freshness:

• If prepping in advance:

  • Chop and store ingredients separately.
    Dice the mango, cucumber, and blueberries ahead of time and keep them in an airtight container in the fridge for up to 24 hours.

  • Add the avocado and dressing just before serving to prevent browning and sogginess.

🥗 Leftovers:

• Store leftover salad in an airtight container in the fridge for up to 1 day.

• Keep in mind that the avocado may brown slightly and the cucumber may lose some crunch, but the salad will still be tasty!

• Give it a gentle toss before serving again, and if needed, add a little extra squeeze of lime to brighten the flavors back up.

❄️ Freezing?

Not recommended. This salad contains high-water-content ingredients and creamy avocado, which don’t freeze well and tend to become mushy after thawing.

Frequently Asked Questions (FAQ)

Can I make this salad ahead of time?

Yes, but leave out the avocado and the dressing until just before serving to keep everything fresh and crisp.

What’s the best mango to use?

Ataulfo (honey) mangoes are sweet and buttery, but any ripe mango will work. Just make sure it’s not too soft or stringy.

Can I use frozen blueberries?

Fresh is best for texture and appearance, but you can use thawed frozen berries in a pinch—just pat them dry before adding to avoid excess moisture.

What can I use instead of honey?

Maple syrup or agave syrup are great vegan options that still bring a little sweetness to balance the lime.

Why You’ll Make This Salad Again and Again

It’s unexpected in the best way. Sweet, savory, juicy, and creamy—this Mango Cucumber Salad with Blueberries and Avocado is basically summer in a bowl. It looks stunning, tastes even better, and comes together in minutes with no cooking required. Whether you’re hosting a brunch, packing a picnic, or just trying to beat the heat, this salad will be the one everyone asks you for.

More Fruity Summer Recipes to Try

• Peach Caprese Salad with Balsamic Glaze

• Grilled Pineapple Salsa

• Watermelon Feta Mint Salad

• Strawberry Spinach Salad with Poppy Seed Dressing

• Citrus Avocado Chickpea Bowl

Share Your Salad!

Did you try this Mango Cucumber Salad? I’d love to see it! Leave a review below, post your gorgeous creation on Pinterest, or tag me on social media. Let’s keep the summer vibes going strong! ☀️🍃

Nutritional Information (Per Serving – Approx.)

• Calories: 180

• Carbs: 20g

• Fat: 10g

• Fiber: 6g

• Sugar: 12g

• Protein: 2g

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