Mango Cucumber Salad with Blueberries and Avocado
Mango Cucumber Salad with Blueberries and Avocado is a refreshing and vibrant dish perfect for summer gatherings. This delightful salad combines the sweet juiciness of ripe mango, the crispness of cucumber, and the creaminess of avocado, all elevated by bursts of tart blueberries. It’s not just a treat for the palate but also a feast for the eyes with its colorful presentation. Ideal as an appetizer or side dish, this nutrient-packed salad is quick to prepare, making it a go-to recipe for busy days. Enjoy it during barbecues, picnics, or any occasion that calls for something fresh and lively.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 1 medium mango, peeled and diced
- 1 medium cucumber, peeled and diced
- 1/2 cup blueberries
- 1 ripe avocado, peeled and diced
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the mango by peeling, slicing away from the pit, and dicing.
- Cut the cucumber in half lengthwise, scoop out seeds, then dice.
- Rinse blueberries under cold water.
- Halve the avocado, remove the pit, scoop out flesh, and dice.
- In a large bowl, combine mango, cucumber, blueberries, and avocado.
- For dressing, whisk together olive oil, lime juice, honey, salt, and pepper in a small bowl.
- Pour dressing over salad ingredients; toss gently to coat evenly.
- Sprinkle chopped cilantro on top before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 195
- Sugar: 12g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg