Description
A refreshing and colorful Mango Cucumber Salad with Blueberries and Avocado, dressed with a zesty lime-honey vinaigrette and garnished with fresh cilantro. This no-cook salad is perfect as a light side dish or healthy snack, combining sweet mango, crisp cucumber, juicy blueberries, and creamy avocado for a delightful balance of flavors and textures.
Ingredients
Scale
Fruits & Vegetables
- 1 medium mango, peeled and diced
- 1 medium cucumber, peeled and diced
- 1/2 cup blueberries
- 1 ripe avocado, peeled and diced
- 2 tablespoons fresh cilantro, chopped
Dressing
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare Mango: Peel the mango and carefully slice it away from the pit, then dice it into small pieces.
- Prepare Cucumber: Peel the cucumber, cut off both ends, and slice it in half lengthwise. Use a spoon to scoop out the seeds, then dice the cucumber into small pieces.
- Rinse Blueberries: Rinse the blueberries under cold water, ensuring there are no stems or debris.
- Prepare Avocado: Cut the avocado in half, remove the pit, and carefully scoop the flesh out with a spoon. Dice the avocado into small cubes.
- Combine Main Ingredients: In a large mixing bowl, combine the diced mango, cucumber, blueberries, and avocado.
- Make Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until well combined.
- Add Dressing: Pour the dressing over the fruit and vegetable mixture, ensuring everything is evenly coated.
- Toss Salad: Gently toss the salad with a spoon, being careful not to mash the avocado.
- Add Cilantro: Chop the fresh cilantro finely and sprinkle it over the salad.
- Final Toss: Give the salad one final gentle toss to distribute the cilantro evenly.
- Serve: Serve immediately or refrigerate for up to an hour before serving to enjoy a chilled, refreshing salad.
Notes
- Use ripe but firm mango and avocado for best texture.
- Feel free to substitute fresh lime juice with lemon juice if preferred.
- This salad is best eaten fresh but can be refrigerated for up to one hour without losing texture.
- For a vegan option, ensure the honey is replaced with agave syrup or maple syrup.
- Gently tossing is important to prevent the avocado from becoming mushy.
