Description
This Mango Cucumber Salad with Blueberries and Avocado is a fresh, colorful, no-cook dish tossed in a zesty cilantro-lime vinaigrette. Sweet mango, crisp cucumber, juicy blueberries, creamy avocado, and peppery arugula come together for the perfect summer side or light meal in just minutes.
Ingredients
Scale
For the Salad:
- 1 ripe champagne mango, diced (or Kent/red mango)
- 1 Persian cucumber, sliced (or ½ English cucumber)
- ¼ small red onion, thinly sliced
- 2 cups fresh arugula (or mixed greens)
- 1 ripe avocado, diced
- ½ cup fresh blueberries
- ¼ cup walnuts, toasted
- 1–2 tablespoons chopped fresh cilantro
For the Cilantro Lime Vinaigrette:
- 2 tablespoons fresh lime juice
- 1 tablespoon maple syrup
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh cilantro
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- In a small jar or bowl, whisk together lime juice, maple syrup, olive oil, cilantro, garlic powder, salt, and black pepper until well combined.
- In a large bowl, add diced mango, sliced cucumber, red onion, arugula, avocado, blueberries, walnuts, and chopped cilantro.
- Drizzle the cilantro-lime vinaigrette over the salad.
- Gently toss until evenly coated.
- Serve immediately and enjoy.
Notes
- Let sliced red onion sit for 10–15 minutes before adding to mellow its sharpness.
- Toast walnuts in a dry skillet for 3–4 minutes for deeper flavor.
- Add avocado just before serving to keep it fresh and vibrant.
- For a heartier meal, top with grilled chicken or shrimp.
- Store leftovers in an airtight container for up to 24 hours (best enjoyed fresh).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 13 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg