The sweet, tropical aroma of fresh mango and creamy avocado mingles in the air as you prepare a delightful summer dish. This Mango Cucumber Salad with Blueberry and Avocado is vibrant, refreshing, and takes just about 15 minutes to make. It works wonderfully as a light meal or a side dish, making it an ideal choice for warm days when you crave something cool and healthy.
This recipe is perfect for anyone looking to enjoy a burst of flavor and texture in their meals. It’s a great choice for picnics, brunches, or even a quick lunch at home. You can make it ahead of time and store it in the fridge for up to a day, letting the flavors meld beautifully.
Why You’ll Love This Recipe
- The combination of sweet mango and crunchy cucumber creates a delightful texture.
- Bright blueberries add bursts of flavor and color to the salad.
- The light, zesty vinaigrette enhances the freshness of each ingredient.
- It’s a quick and easy recipe that can be made in under 15 minutes.
What You’ll Need
Gather the following ingredients to create this beautiful salad:
For the Salad
- 1 champagne mango, peeled, seeded, and diced
- 1 Persian cucumber, diced
- ¼ red onion, minced and let sit for 15 minutes
- 3 cups arugula
- 1 avocado, chopped
- ½ cup blueberries
- ¼ cup walnuts, toasted
- ¼ cup cilantro
For the Dressing
- 2 tablespoons lime juice
- 1 teaspoon maple syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon garlic powder
- A pinch sea salt
- A dash freshly cracked black pepper
Use lemon juice if lime juice is unavailable.
Substitutions & Swaps
- Substitute regular cucumber for Persian cucumber.
- Use mixed greens instead of arugula.
- Replace maple syrup with honey for sweetness.
- Omit walnuts for a nut-free version.
How to Make It
Follow these simple steps to prepare your salad.
Whisk the dressing
In a small jar or bowl, whisk together lime juice, maple syrup, olive oil, cilantro, garlic powder, sea salt, and black pepper until combined.
Combine the salad ingredients
In a large bowl, add mango, cucumber, onion, arugula, avocado, blueberries, walnuts, and cilantro.
Toss with dressing
Drizzle the prepared dressing over the salad and gently toss to combine all ingredients evenly. Enjoy!
How to Store It
Fridge: up to 1 day in an airtight container.
Freezer: no, ingredients won’t maintain quality.
Reheat: not necessary; best served cold.
Tips for Best Results
- Let the red onion sit before using to mellow the flavor.
- Toast walnuts in advance for an enhanced nutty taste.
- Adjust lime juice and maple syrup to your taste preference.
- Serve immediately for the freshest taste, as the avocado can brown.
Serving Suggestions
- Pair with grilled chicken or fish for a complete meal.
- Serve as a colorful side dish at barbecues or potlucks.
- Enjoy with a crisp white wine for a refreshing summer experience.
