If you’re craving a bright, flavor-packed side or light meal, you have to try this Mango Cucumber Salad with Blueberry and Avocado! It’s a gorgeous, sunshine-inspired bowl loaded with juicy mango, crisp cucumber, creamy avocado, sweet blueberries, nutty walnuts, and a zingy cilantro lime vinaigrette. Every forkful bursts with fresh flavors and texture, and it comes together in minutes. Trust me: once you try it, you’ll be hooked!
Why You’ll Love This Recipe
- A Riot of Color and Flavor: Every ingredient brings something vibrant and fresh, making this Mango Cucumber Salad with Blueberry and Avocado a feast for both eyes and tastebuds.
- Ultra-Fast and Fuss-Free: This salad comes together in less than 15 minutes, so you can enjoy a nutritious meal even on your busiest days.
- Wholesome and Nourishing: Packed with healthy fats, antioxidants, and fiber, it’s the perfect way to treat yourself (and your body) with something truly good.
- Perfect for Any Occasion: Whether it’s a lunch, a picnic, or a colorful side for dinner guests, this salad steals the show and is easily customized to any crowd.
Ingredients You’ll Need
One of my favorite things about the Mango Cucumber Salad with Blueberry and Avocado is how every single ingredient has a starring role—you get crunch, creaminess, sweetness, and a hit of fresh herbs in every bite. Each component complements the others, both in flavor and texture, making this salad absolutely irresistible!
- Champagne Mango: These golden mangoes are ultra-sweet and less fibrous—perfect for juicy, tender bites and gorgeous color.
- Persian Cucumber: Crunchy and mild, Persian cucumbers hold up beautifully in salads and don’t require peeling.
- Red Onion: Mince and let sit to mellow; it brings gentle sharpness and a pop of color.
- Arugula: Peppery, leafy greens add freshness and a light, peppery kick that balances the fruitiness.
- Avocado: For the dreamiest creamy pockets; make sure it’s ripe but not mushy!
- Blueberries: Sweet-tart and juicy, these little berries bring both burst and antioxidant power.
- Walnuts: Toasting them unlocks an earthy crunch that ties all the fresh flavors together.
- Cilantro: This herb adds a citrusy zing that brightens every bite—leave it chunky for extra flavor pops.
- Lime Juice: Fresh is best! It makes the vinaigrette tangy and lifts the whole salad.
- Maple Syrup: Just a kiss of sweetness enhances the fruit and mellow the vinaigrette’s acidity.
- Extra Virgin Olive Oil: For richness and to bring the vinaigrette together.
- Garlic Powder: Mellow savory flavor without overpowering the delicate fruits.
- Sea Salt & Black Pepper: The essentials for balancing and brightening the overall dish.
Variations
The beauty of this Mango Cucumber Salad with Blueberry and Avocado is how easy it is to customize! Whether you’re working with what’s in your fridge, following dietary needs, or feeling a little extra creative, you can make this salad truly your own.
- Add Protein: Fold in grilled chicken, pan-seared shrimp, or chickpeas to make it a more substantial meal.
- Swap the Greens: Try baby spinach, mixed baby greens, or even butter lettuce if arugula isn’t your style.
- Nut Free: Replace walnuts with toasted pumpkin seeds (pepitas) for crunch, or leave out entirely for allergies.
- Fruit Swap: Out of mango? Use ripe peaches or pineapple for a different but equally delicious twist.
- Extra Herbs: Add fresh mint or basil for another layer of flavor that pairs well with the fruits.
How to Make Mango Cucumber Salad with Blueberry and Avocado
Step 1: Whisk Up the Cilantro Lime Vinaigrette
Start by making your dressing: in a small bowl or jar, whisk together the lime juice, maple syrup, extra virgin olive oil, fresh chopped cilantro, garlic powder, a nice pinch of sea salt, and a generous dash of freshly cracked black pepper. Let it sit while you prep your produce so the flavors can meld together—this vinaigrette is what really ties the salad together!
Step 2: Prep the Fresh Ingredients
Peel and dice your champagne mango, chop the Persian cucumber and avocado, and mince the red onion—remember to let the onion rest for 15 minutes after chopping to tame its bite. Toss the greens (arugula), blueberries, toasted walnuts, and cilantro together in a large salad bowl for maximum color and variety.
Step 3: Drizzle, Toss, and Serve
Pour the cilantro lime vinaigrette evenly over your beautiful bowl of ingredients. Gently toss everything together just until combined, being careful not to mash the avocado. Taste and tweak salt, pepper, or lime as needed. Serve immediately and enjoy every refreshing forkful of your Mango Cucumber Salad with Blueberry and Avocado!
Pro Tips for Making Mango Cucumber Salad with Blueberry and Avocado
- Mango Magic: For easier dicing and less mess, peel your mango with a vegetable peeler and cut off the cheeks first before dicing.
- Onion Flavor, Mellowed: Letting minced red onion sit for 15 minutes takes the sharp edge off so it doesn’t overpower the delicate fruits.
- Avocado at Its Best: Add the avocado just before tossing and serving to keep it creamy and perfectly green.
- Walnut Toasting: A quick toast in a dry pan or oven brings out the walnuts’ deep, toasty flavor—don’t skip this step if you have time!
How to Serve Mango Cucumber Salad with Blueberry and Avocado
Garnishes
Top your salad with a final sprinkle of fresh chopped cilantro, extra toasted walnuts, and maybe a crack of black pepper—these garnishes add beautiful texture and little pops of flavor. If you’re feeling fancy, a bit of lime zest or microgreens makes your Mango Cucumber Salad with Blueberry and Avocado irresistibly restaurant-worthy!
Side Dishes
This salad is incredible alongside grilled fish, lemony roast chicken, or even a hearty sandwich. It’s the perfect starter for a brunch spread and brings a pop of color to picnics and potlucks. Even simple warm flatbread or a slice of seedy sourdough makes it sing.
Creative Ways to Present
For a fun twist, serve the Mango Cucumber Salad with Blueberry and Avocado layered in clear mason jars or small glasses for a portable snack or party appetizer. You can also fan out the salad on a big platter and let people scoop their own—gorgeous and interactive for gatherings!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (rare, but it happens!), store the Mango Cucumber Salad with Blueberry and Avocado in an airtight container in the fridge. For best texture, keep the avocado out until serving, and add fresh just before eating. It stays tasty for about 24 hours, although the greens may wilt a bit.
Freezing
This salad is all about fresh, vibrant textures—so it’s not ideal for freezing. The delicate greens, mango, and avocado won’t hold up well to freezing and thawing, so I recommend enjoying it fresh or storing just the dressing separately for future salads.
Reheating
This one’s best served cold or at room temperature. If it’s been in the fridge, just let your salad rest on the counter for 10–15 minutes before serving. There’s no need to reheat—just freshen it with a little extra lime if needed and enjoy!
FAQs
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Can I make Mango Cucumber Salad with Blueberry and Avocado ahead of time?
You can prep most of the ingredients (including dressing and produce) up to several hours ahead, but for the freshest flavor and prettiest presentation, slice the avocado and add the dressing just before serving. This helps prevent the avocado from browning and keeps the greens at their crispest.
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What if I can’t find champagne mangoes?
Any ripe, sweet mango (like Ataulfo or even a well-chosen Tommy Atkins) will work—just be sure it’s juicy and flavorful. Peaches or pineapple also make delicious substitutes in this Mango Cucumber Salad with Blueberry and Avocado!
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Should I peel the cucumber?
Persian cucumbers have very thin, tender skin and don’t need peeling. If using regular or English cucumbers, feel free to peel if you prefer a milder, more tender bite.
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Is this salad vegan and gluten-free?
Yes! Mango Cucumber Salad with Blueberry and Avocado is naturally vegan and gluten-free, making it a fantastic choice for mixed crowds and all sorts of dietary needs.
Final Thoughts
If you’re looking to brighten up your table (and your day), give this Mango Cucumber Salad with Blueberry and Avocado a try. It’s a celebration of color, texture, and refreshingly unique flavors—and it couldn’t be easier to pull together. Can’t wait for you to take your first bite!
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 vibrant and refreshing Mango Cucumber Salad with Blueberry and Avocado is a delightful combination of sweet and savory flavors, perfect for a light and healthy meal.
Ingredients
For the 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
For the 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 vinaigrette ingredients.
- Salad: In a large bowl, combine mango, cucumber, onion, arugula, avocado, blueberries, walnuts, and cilantro. Drizzle the vinaigrette over the salad and toss gently to combine.
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 kcal
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