Juicy Mango Cucumber Salad with Blueberries and Avocado Delight
A refreshing combination of sweet mangoes, creamy avocados, and crisp cucumbers topped with blueberries and a zesty lime dressing, perfect for warm weather.
Ingredients
For the Base
- 2 cups mango, cubed Use fresh mangoes for best flavor.
- 1 cup English cucumber, diced Opt for English cucumbers for less bitterness.
- 1 cup blueberries Fresh or frozen blueberries work beautifully.
- 1 medium ripe avocado, diced Choose ripe avocados for velvety texture.
- 1/4 cup fresh cilantro, chopped Substitute with parsley, mint, or basil if desired.
For the Dressing
- 2 tablespoons olive oil Avocado oil can be a great alternative.
- 2 tablespoons fresh lime juice Freshly squeezed lime juice is always best.
- 1 tablespoon honey Substitute with agave syrup for a vegan option.
- 1/2 teaspoon salt Use it sparingly to allow the ingredients to shine.
- 1/4 teaspoon black pepper Freshly cracked for added warmth.
Instructions
Preparation
- Start by thoroughly washing all produce. Dice the mango, cucumber, and avocado into bite-sized pieces. Combine these ingredients in a large mixing bowl.
- Once the base ingredients are ready, gently add the blueberries and chopped cilantro. Stir them in carefully to avoid smashing the blueberries.
Dressing
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well blended.
Combine
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Chill
- Let the salad sit in the fridge for about 15-30 minutes before serving, allowing flavors to meld.
Notes
Store leftovers in an airtight container to prevent browning of avocado. Prepare the salad just a couple of hours ahead of serving for maximum freshness.