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Mango Cucumber Salad with Blueberries Avocado

Mango Cucumber Salad with Blueberries Avocado

A refreshing and vibrant salad featuring sweet mango, crisp cucumber, creamy avocado, and juicy blueberries, tossed in a light lime dressing. Perfect as a light lunch or a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: Fusion, Modern American
Calories: 280
Ingredients Method Notes

Ingredients
  

Salad Components
  • 2 large Mangoes Ripe, peeled and diced
  • 1 Hothouse Cucumber Deseeded and sliced
  • 1 cup Blueberries Fresh
  • 1 Avocado Ripe, diced
  • 1/4 cup Red Onion Thinly sliced
  • 2 tablespoons Fresh Mint Leaves Chopped
Lime Vinaigrette
  • 3 tablespoons Fresh Lime Juice
  • 2 tablespoons Olive Oil Extra Virgin
  • 1 teaspoon Honey or Maple Syrup
  • 1/4 teaspoon Salt Or to taste
  • Pinch Black Pepper Freshly ground

Method
 

Instructions
  1. Prepare the vinaigrette: In a small bowl, whisk together the fresh lime juice, olive oil, honey (or maple syrup), salt, and black pepper until well emulsified. Set aside.
  2. Prepare the main ingredients: Gently dice the peeled mangoes and avocado. Slice the cucumber thinly, removing excess seeds if desired. Thinly slice the red onion.
  3. Combine the fruits and vegetables: In a large mixing bowl, gently combine the diced mango, sliced cucumber, fresh blueberries, diced avocado, and sliced red onion.
  4. Dress the salad: Pour the prepared lime vinaigrette evenly over the salad mixture. Gently toss the ingredients together until everything is lightly coated. Be careful not to mash the avocado.
  5. Finishing touches: Sprinkle the chopped fresh mint over the salad. Taste and adjust seasoning (add more salt or lime juice if necessary).
  6. Serve immediately or chill for up to 30 minutes before serving to allow the flavors to meld. This salad is best enjoyed fresh.

Notes

For an optional protein boost, add grilled shrimp or shredded chicken. Avoid letting the salad sit dressed for too long, as the avocado will oxidize quickly. A pinch of cayenne pepper in the dressing adds a nice subtle heat.