Go Back

Mango Cucumber Salad with Blueberry and Avocado

A refreshing and simple salad featuring ripe mango, creamy avocado, crunchy cucumber, and blueberries, tossed in a bright cilantro lime vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 mango (peeled, seeded, and diced) Use a ripe but firm mango.
  • 1 piece Persian cucumber (diced)
  • ¼ cup red onion (minced) Substitute with scallions or omit for a milder flavor.
  • 3 cups arugula Can be replaced with baby spinach or mixed spring greens.
  • 1 piece avocado (chopped) Add last and toss gently to keep intact.
  • ½ cup blueberries
  • ¼ cup walnuts (toasted) Toast briefly for best flavor.
  • ¼ cup cilantro Finely chopped.
Cilantro Lime Vinaigrette
  • 2 Tablespoons lime juice
  • 1 teaspoon maple syrup Use honey or agave as substitutes.
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon fresh cilantro (chopped) For dressing.
  • 1 teaspoon garlic powder
  • A pinch sea salt
  • A dash freshly cracked black pepper

Method
 

Preparation
  1. Prepare the Cilantro Lime Vinaigrette by whisking together lime juice, maple syrup, olive oil, chopped cilantro, garlic powder, sea salt, and black pepper in a small bowl.
  2. In a large bowl, combine the diced mango, cucumber, minced onion, arugula, chopped avocado, blueberries, toasted walnuts, and cilantro.
  3. Drizzle the vinaigrette over the salad ingredients and gently toss until everything is evenly coated.

Notes

Serve chilled or at room temperature. Pairs well with grilled chicken, biscuits, or crusty bread. Store undressed in the fridge for up to 24 hours.