Description
A fresh, colorful summer side! This Mango Cucumber Salad with Blueberries and Avocado is vibrant, juicy, creamy, and refreshing. The perfect no-cook salad for hot days, potlucks, or any meal that needs a bright, healthy boost.
Ingredients
Scale
- 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 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
Instructions
- Dice mango, cucumber, and avocado into bite-sized pieces. Rinse and dry the blueberries.
- In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper until well combined.
- Add mango, cucumber, blueberries, avocado, and herbs to a mixing bowl. Drizzle dressing on top.
- Gently toss to combine. Serve immediately while ingredients are crisp and fresh.
Notes
Use a ripe but firm avocado and chill ingredients before assembling. For meal prep, add avocado and dressing just before serving. Swap mango with peaches or blueberries with strawberries if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg
Keywords: mango cucumber salad, blueberry avocado salad, summer side dish, fruit salad