Mango Cucumber Salad with Blueberries and Avocado

Short Description
This Mango Cucumber Salad with Blueberries and Avocado features ripe mango, crisp cucumber, juicy blueberries, and creamy avocado tossed in a bright cilantro-lime vinaigrette. It makes a refreshing, nutrient-packed side or light meal ideal for warm days.

Why You’ll Love This Recipe

• The tropical sweetness of mango pairs beautifully with the mild crunch of cucumber.

• Blueberries add bursts of juicy sweetness and antioxidants.

• Creamy avocado lends richness and healthy fats.

• A simple cilantro-lime vinaigrette ties all the flavours together with a tangy, herbaceous touch.

• Ready in just minutes and perfect for picnics, barbecues, or an easy lunch.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salad

• Champagne mango, peeled, seeded, and diced

• Persian cucumber, diced

• Red onion, minced and allowed to sit briefly to mellow

• Arugula (or mixed salad greens)

• Ripe avocado, chopped

• Fresh blueberries

• Toasted walnuts

• Fresh cilantro leaves

For the Cilantro-Lime Vinaigrette

• Fresh lime juice

• Maple syrup or mild honey

• Extra-virgin olive oil

• Chopped cilantro

• Garlic powder

• Sea salt and freshly cracked black pepper

directions

1. Whisk together lime juice, maple syrup, olive oil, chopped cilantro, garlic powder, salt, and pepper in a small bowl to make the vinaigrette.

2. In a large bowl, combine diced mango, cucumber, red onion, arugula, avocado, blueberries, walnuts, and cilantro.

3. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.

4. Adjust seasoning with additional salt, pepper, or lime juice as desired.

5. Serve immediately or chill briefly before serving for extra refreshment.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Total time: 10 minutes

Variations

• Substitute Kent or Ataulfo mangoes if champagne mangoes are unavailable.

• Use raspberries, blackberries, or sliced strawberries in place of blueberries.

• Swap arugula for baby spinach or mixed greens for a milder base.

• Add crumbled feta or goat cheese for a creamy, tangy element.

• Stir in fresh mint or basil leaves for an additional herbal note.

storage/reheating

Store any leftover salad in an airtight container in the refrigerator for up to 2 days, though it is best enjoyed the day it is made. To slow avocado browning, toss avocado pieces with a little extra lime juice before storing. This salad is meant to be served cold or at room temperature; reheating is not recommended as it will compromise the fresh textures.

FAQs

How far in advance can I prepare this salad?

You may prep and store the individual components separately up to one day ahead. Combine and dress just before serving to maintain optimal texture and freshness.

What is the best way to prevent the avocado from turning brown?

Toss the avocado pieces with fresh lime juice and store in an airtight container to minimize exposure to air.

Can I make the vinaigrette with fresh herbs other than cilantro?

Yes. You can substitute fresh parsley, mint, or basil for cilantro to vary the flavour profile.

Is this salad suitable for vegan and gluten-free diets?

Absolutely. The recipe contains no animal products or gluten, making it compatible with vegan, vegetarian, dairy-free, and gluten-free diets.

How should I toast the walnuts?

Spread walnuts in a single layer on a baking sheet and toast in a 175 °C (350 °F) oven for about 5–7 minutes, until fragrant and lightly golden. Let cool before adding.

Can I add protein to make this a more substantial meal?

Yes. Grilled chicken, shrimp, or chickpeas make excellent protein additions.

What can I use if I don’t have maple syrup?

Mild honey or agave nectar are great substitutes for maple syrup in the vinaigrette.

Will the salad become soggy if dressed too early?

To prevent sogginess, dress the salad no more than 30 minutes before serving, and keep refrigerated until ready to eat.

Can I freeze any leftovers?

Freezing is not recommended, as the texture of the fruits and dressing will degrade upon thawing.

What kind of mango is sweetest for this salad?

Champagne (Ataulfo) and Kent mangoes are among the sweetest varieties, but any ripe, sweet mango will work well.

Conclusion

This Mango Cucumber Salad with Blueberries and Avocado brings together vibrant colours, refreshing flavours, and nourishing ingredients in one effortless dish. Whether served as a side or a light main, it is sure to enliven any meal and become a repeated favourite in your warm-weather repertoire. Enjoy its bright, fresh character all season long.