Description
This Mango Cucumber Salad is a fresh, vibrant mix of juicy mango, crisp cucumber, creamy avocado, and sweet blueberries. It’s light, refreshing, and perfect for quick lunches, summer gatherings, or a healthy side dish that feels a little fancy without the effort.
Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 1 large cucumber, sliced
- 1 avocado, diced
- 1 cup fresh blueberries
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon olive oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Optional: pinch of chili flakes for a little heat
Instructions
- In a large bowl, combine the diced mango, sliced cucumber, avocado, and blueberries.
- Add the chopped cilantro for a fresh, herby boost.
- In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
- Pour the dressing over the salad and gently toss to combine.
- Taste and adjust seasoning if needed.
- Serve immediately or chill for 10–15 minutes for extra freshness.
Notes
Use slightly firm mangoes to keep the salad from getting mushy.
Add avocado right before serving to keep it from browning.
Want protein? Toss in grilled chicken or shrimp.
If your salad looks extra juicy, don’t panic—that’s flavor, not a problem!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg