Hey y'all! Looking for a bright, refreshing, and crowd-pleasing dish? This Mango Cucumber Salad with Blueberries and Avocado is an absolute show-stopper bursting with juicy mangoes, crisp cucumbers, creamy avocado, and sweet-tart blueberries. Perfect for summer cookouts, quick lunches, or light dinners, this colorful salad is as delicious as it is beautiful. Let’s get chopping and toss up some sunshine in a bowl!
Why You'll Love This
- Refreshing + Hydrating: Filled with water-rich fruits and veggies for a cool, revitalizing bite.
- Nutrient-Packed: Loaded with vitamins, antioxidants, and healthy fats for guilt-free enjoyment.
- Quick & Easy: Comes together in just 15 minutes—no cooking required!
- Versatile: Pairs perfectly with grilled meats, seafood, or as a light standalone meal.
- Vibrant & Inviting: The colors and flavors make it a total crowd-pleaser at any gathering.
Ingredients
- 1 large ripe mango, peeled and diced
- 1 cup fresh blueberries
- 1 English cucumber, diced
- 1 ripe avocado, diced
- ¼ cup thinly sliced red onion
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or agave syrup
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- Optional: 1 tablespoon toasted pumpkin seeds or sunflower seeds
Directions
Step 1: Mix the Dressing
In a small bowl, whisk together the olive oil, lime juice, honey, sea salt, and black pepper until well combined.
Step 2: Prepare the Vegetables and Fruits
Dice the mango, cucumber, and avocado into bite-sized pieces. Thinly slice the red onion and chop the cilantro.
Step 3: Assemble the Salad
In a large salad bowl, add the diced mango, blueberries, cucumber, avocado, red onion, and chopped cilantro.
Step 4: Toss with Dressing
Pour the dressing over the salad ingredients and gently toss until everything is evenly coated. Be careful not to mash the avocado.
Step 5: Garnish and Serve
Top with toasted seeds if using. Serve immediately for the brightest flavor.
Notes
- Be gentle when mixing to keep the avocado chunks intact and creamy.
- Salad is best enjoyed fresh as avocado oxidizes quickly.
- Add a pinch of chili flakes for a subtle kick!
Variations
- Protein-Boost: Add grilled shrimp or chicken for a heartier meal.
- Greens: Serve over a bed of arugula or baby spinach for extra greens.
- Cheese: Sprinkle with crumbled feta or goat cheese for a creamy, tangy twist.
Required Equipment
- Cutting board
- Sharp knife
- Salad bowl
- Small mixing bowl
- Whisk or fork
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 1 day. For best texture, enjoy immediately, as avocado can brown.
Suggested Pairings & Serving Recommendations
- Perfect alongside grilled salmon, chicken, or shrimp.
- Serve as a side with tacos or quesadillas for a fresh contrast.
- Enjoy on its own as a light, vibrant lunch with crusty bread.
Pro Tips
- Use a ripe but firm avocado to prevent it from getting mushy when tossed.
- Chill all ingredients before preparing for the most refreshing flavor.
- Dice everything evenly for a pretty presentation and balanced bite.
FAQ
Can I make this salad ahead of time?
It’s best made right before serving, but you can prep the fruit and veggies (except the avocado) up to a day ahead and toss everything together just before eating.
What can I use instead of cilantro?
Try fresh mint, basil, or flat-leaf parsley for a different herby note.
How do I keep the avocado from browning?
Add the avocado right before serving and toss it with lime juice to help prevent browning.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
- 1 large ripe mango, peeled and diced
- 1 cup fresh blueberries
- 1 English cucumber, diced
- 1 ripe avocado, diced
- ¼ cup thinly sliced red onion
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon honey or agave syrup
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- Optional: 1 tablespoon toasted pumpkin seeds or sunflower seeds
Instructions
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1In a small bowl, whisk together the olive oil, lime juice, honey, sea salt, and black pepper until well combined.
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2Dice the mango, cucumber, and avocado into bite-sized pieces. Thinly slice the red onion and chop the cilantro.
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3In a large salad bowl, add the diced mango, blueberries, cucumber, avocado, red onion, and chopped cilantro.
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4Pour the dressing over the salad ingredients and gently toss until everything is evenly coated. Be careful not to mash the avocado.
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5Top with toasted seeds if using. Serve immediately for the brightest flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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