Description
Mango Cucumber Salad with Blueberries and Avocado is a vibrant, refreshing dish that brings together the sweetness of ripe mangoes, the crunch of cucumbers, and the creamy richness of avocados. This salad is not only visually stunning but also packed with nutrients, making it a perfect choice for summer picnics, light lunches, or as an appetizer at gatherings. The addition of blueberries introduces a delightful tartness that balances beautifully with the other flavors. Quick to prepare and full of wholesome ingredients, this salad is sure to impress your guests while keeping your meal both healthy and delicious.
Ingredients
Scale
- 1 medium mango (peeled and diced)
- 1 medium cucumber (peeled and diced)
- 1/2 cup blueberries (rinsed)
- 1 ripe avocado (peeled and diced)
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the mango by peeling, slicing away from the pit, and dicing it into small pieces.
- Peel the cucumber, slice it in half lengthwise, scoop out seeds, and dice.
- Rinse blueberries under cold water.
- Halve the avocado, remove the pit, scoop out flesh, and dice.
- In a large mixing bowl, combine diced mango, cucumber, blueberries, and avocado.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper until well combined.
- Pour dressing over the salad mixture and toss gently to coat all ingredients without mashing the avocado.
- Sprinkle chopped cilantro over the top and give it one last gentle toss.
- Serve immediately or refrigerate for up to an hour for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg