Ready for a refreshing, zippy summer dish that’s every bit as beautiful as it is delicious? This Mango Cucumber Salad with Blueberry and Avocado is a stunning medley of creamy, crisp, tangy, sweet, and nutty flavors, all tied together with an irresistibly bright cilantro lime vinaigrette. It’s my go-to when I want something quick, nourishing, and bursting with color!
Why You’ll Love This Recipe
- A Rainbow on Your Plate: Each ingredient brings vibrant color and life, making every serving a visual (and edible!) celebration.
- Crunch Meets Creamy: Juicy mango, crisp cucumber, crunchy walnuts, silky avocado—all your favorite textures, mingling in every bite.
- Naturally Nutritious: Packed with vitamins, healthy fats, and antioxidants, this salad is as good for you as it tastes.
- Ready in Minutes: With minimal chopping and zero cooking, you can whip up this Mango Cucumber Salad with Blueberry and Avocado in under 15 minutes!
Ingredients You’ll Need
The beauty of this Mango Cucumber Salad with Blueberry and Avocado lies in its simplicity—every ingredient adds a layer of flavor, freshness, or crunch that takes it to new heights. Here’s what you’ll need, plus a few tricks to make each component shine!
- 1 Champagne Mango, peeled, seeded, and diced: Champagne (Ataulfo) mangoes are super sweet and not stringy, perfect for a luscious, juicy bite.
- 1 Persian Cucumber, diced: Crunchy, refreshing, and mild—leave the peel on for extra color and nutrients.
- ¼ Red Onion, minced and let sit 15 minutes: Resting tames the bite, mellowing the onion while keeping a bit of zing—don’t skip this step!
- 3 Cups Arugula: Peppery arugula balances the sweetness and adds a soft, leafy texture.
- 1 Avocado, chopped: Creamy, dreamy avocado binds all the other flavors together.
- ½ Cup Blueberries: Sweet-tart bursts of flavor liven up every bite (and make the salad pop visually).
- ¼ Cup Walnuts, toasted: Lightly toasting brings out a nuttier aroma and extra crunch—totally worth it!
- ¼ Cup Cilantro: Adds bright, fresh, herbal notes throughout the salad.
- For the Cilantro Lime Vinaigrette: A lively blend of lime juice, maple syrup, extra virgin olive oil, more fresh cilantro, garlic powder, sea salt, and cracked black pepper. This zingy dressing ties everything together with a citrusy punch!
Variations
One of the joys of this Mango Cucumber Salad with Blueberry and Avocado is how effortlessly it can flex to suit your preferences or pantry. Whether you want to swap out greens, fruit, or nuts, it’s easy to make it your own.
- Swap the Greens: Mix in spinach or baby kale for a milder flavor, or toss with romaine if you need a sturdier salad.
- Change Up the Nuts: Try pecans, sliced almonds, or pepitas if walnuts aren’t your favorite or if you want a different texture.
- Use What’s Sweetest: Add strawberries, raspberries, or even pomegranate seeds in place of blueberries for fresh, seasonal bursts.
- Dairy Boost: Crumble in a touch of feta or goat cheese for a tangy, creamy flourish (completely optional, but highly recommended for cheese lovers!).
How to Make Mango Cucumber Salad with Blueberry and Avocado
Step 1: Make the Cilantro Lime Vinaigrette
In a small jar or bowl, whisk together the lime juice, maple syrup, extra virgin olive oil, freshly chopped cilantro, garlic powder, sea salt, and cracked black pepper. Shake vigorously or whisk until emulsified. This bright, tangy dressing brings your salad to life with each drizzle!
Step 2: Prep the Fresh Ingredients
Dice your mango and cucumber into bite-sized pieces, and don’t worry about absolute perfection—rustic chunks work beautifully here. Mince the red onion and let it sit for 15 minutes to mellow out, then chop the avocado, toast the walnuts, and roughly tear the cilantro. Set everything within reach for easy assembly!
Step 3: Assemble the Salad
Add the mango, cucumber, red onion, arugula, avocado, blueberries, toasted walnuts, and cilantro to a large bowl. Drizzle the cilantro lime vinaigrette over the top and gently toss—just enough to coat everything lightly without bruising the delicate avocado and berries. Serve immediately and watch it disappear!
Pro Tips for Making Mango Cucumber Salad with Blueberry and Avocado
- Choose Ripe, but Firm Mango: Soft or overripe mango can get mushy—look for a mango with just a bit of give for juicy chunks that hold together beautifully.
- Chill Ingredients Beforehand: For an ultra-refreshing salad, cool your berries, cucumber, and mango in the fridge before assembling.
- Dress Just Before Serving: Toss the salad with vinaigrette right before eating to keep the arugula crisp and the avocado vibrant.
- Toasted Nuts Are Key: Take two minutes to toast the walnuts in a dry skillet—the extra aroma and crunch are worth the tiny step!
How to Serve Mango Cucumber Salad with Blueberry and Avocado
Garnishes
Give your Mango Cucumber Salad with Blueberry and Avocado a little extra pizzazz by garnishing with additional fresh cilantro leaves, a final sprinkle of toasted walnuts, or a light zesting of lime right before serving. A few edible flowers or microgreens make it even more festive for special occasions!
Side Dishes
This salad shines as a stand-alone lunch, but it also makes a vivid sidekick to grilled chicken, seared fish, shrimp skewers, or even alongside tacos. Its fresh, zesty flavors balance out anything rich and savory!
Creative Ways to Present
For parties, serve this salad layered in clear glass bowls or cups to show off all those stunning colors. It’s equally gorgeous arranged family-style on a large platter, or spooned into avocado halves for an elegant and edible serving vessel.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of Mango Cucumber Salad with Blueberry and Avocado, store them in an airtight container in the fridge for up to a day. The avocado may soften, but all the other flavors will meld deliciously. For best results, keep the dressing separate until you’re ready to enjoy.
Freezing
Because of the fresh ingredients (especially avocado and greens), this salad isn’t well suited to freezing—the vibrant textures and flavors just don’t hold up! Eat fresh for the ultimate experience.
Reheating
This is a salad meant to be enjoyed cold or at room temperature—no reheating needed! Just toss gently to redistribute the dressing before serving again.
FAQs
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Can I make Mango Cucumber Salad with Blueberry and Avocado ahead of time?
You can prep most components a few hours ahead—just keep the avocado and the vinaigrette aside until just before serving. This keeps the avocado from browning and preserves the bite of the greens.
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What can I use instead of walnuts for nut allergies?
Pepitas (pumpkin seeds) or sunflower seeds are wonderful nut-free alternatives that bring both crunch and flavor without any nuts.
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How do I keep the avocado from turning brown?
Cut and add avocado right before serving, and toss gently with the lime vinaigrette—an extra hit of acidity helps prevent browning for a bit longer.
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Can I double the recipe for a crowd?
Absolutely! Just scale up each ingredient proportionally, but toss delicately in a larger bowl to keep the fruit and avocado intact.
Final Thoughts
This Mango Cucumber Salad with Blueberry and Avocado is truly a burst of sunshine on your plate. Whether you’re making it for a quick weekday meal, a potluck, or a backyard dinner party, it’s guaranteed to delight. I hope you adore it as much as I do—let me know how yours turns out!
Print
Mango Cucumber Salad with Blueberry and Avocado Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Diet: Vegetarian
Description
This refreshing Mango Cucumber Salad with Blueberry and Avocado is a delightful mix of sweet and savory flavors, perfect for a light and healthy meal.
Ingredients
Salad:
- 1 champagne mango, peeled, seeded, and diced
- 1 Persian cucumber, diced
- 1/4 red onion, minced and let sit for 15 minutes
- 3 cups arugula
- 1 avocado, chopped
- 1/2 cup blueberries
- 1/4 cup walnuts, toasted
- 1/4 cup cilantro
Cilantro Lime Vinaigrette:
- 2 tablespoons lime juice
- 1 teaspoon maple syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon garlic powder
- A pinch of sea salt
- A dash of freshly cracked black pepper
Instructions
- Cilantro Lime Vinaigrette: In a small jar or bowl, whisk together all the ingredients of the vinaigrette.
- Salad: In a bowl, combine mango, cucumber, onion, arugula, avocado, blueberries, walnuts, and cilantro. Drizzle the dressing over the salad and toss to mix well. Enjoy!
Notes
- Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
