Juicy Mango Cucumber Salad with Blueberries and Avocado Delight
A vibrant and refreshing salad that combines the sweetness of mango, the crunch of cucumber, and the creaminess of avocado, enhanced with blueberries and a zesty dressing.
Ingredients
Main Ingredients
- 2 cups mango, cubed Use fresh mangoes for best flavor.
- 1 cup English cucumber, diced Opt for English cucumbers for less bitterness.
- 1 cup blueberries Fresh or frozen blueberries work beautifully.
- 1 medium ripe avocado, diced Choose ripe avocados for velvety texture.
- 1/4 cup fresh cilantro, chopped Substitute with parsley, mint, or basil if desired.
Dressing Ingredients
- 2 tablespoons olive oil Avocado oil can be a great alternative.
- 2 tablespoons fresh lime juice Freshly squeezed lime juice is always best.
- 1 tablespoon honey Substitute with agave syrup for a vegan option.
- 1/2 teaspoon salt Use it sparingly to allow the ingredients to shine.
- 1/4 teaspoon black pepper Freshly cracked for added warmth.
Instructions
Preparation
- In a big bowl, gently toss the cubed mango, diced cucumber, and blueberries together.
- In a small separate bowl, whisk the olive oil, lime juice, honey, salt, and black pepper until it looks glossy and slightly thickened.
- Pour the dressing over the mango mixture and toss very gently to coat everything evenly.
- Add the diced avocado and chopped cilantro last, folding them in with a soft hand so the avocado doesn’t mash.
- Taste and adjust: add a pinch more salt, squeeze of lime, or tiny drizzle of honey if needed.
- Chill in the fridge for 10–15 minutes before serving so the flavors can settle in together.
Notes
Mix the dressing directly in the bowl on top of the fruit if you prefer to wash fewer dishes. If you forget to chill it, it’s still good.