Table of contents
Embrace peak seasonal freshness with our vibrant Mango Cucumber Salad with Blueberries and Avocado. This dish delivers a delightful medley of sweet, crisp, and creamy textures. Ripe mangoes offer tropical sweetness, while cool cucumbers provide a refreshing crunch.
Juicy blueberries burst with tangy notes, and creamy avocado adds a luxurious finish. This Mango Cucumber Salad with Blueberries and Avocado elevates any meal, promising an invigorating and wholesome experience.
Why You’ll Love This Vibrant Mango Salad
- Effortlessly delicious: Simple prep, maximum flavor payoff.
- Bursting with freshness: Every bite celebrates peak seasonal produce.
- Nutrient-packed: Loaded with vitamins, antioxidants, and healthy fats.
- Versatile & vibrant: Perfect as a light meal or a stunning side dish.
Ingredients You’ll Need
When crafting your Mango Cucumber Salad with Blueberries and Avocado, the quality of your ingredients truly shines through. Opt for produce that feels firm, smells fresh, and exhibits vibrant colors.
- For the Salad:
- 2 ripe mangoes, peeled, pitted, and diced (choose Ataulfo or Honey mangoes for extra sweetness)
- 2 English cucumbers, unpeeled, deseeded (if preferred), and diced (English cucumbers have thinner skin and fewer seeds)
- 1 cup fresh blueberries, rinsed and gently patted dry (look for plump, firm berries)
- 1 large ripe avocado, diced (choose one that yields slightly to gentle pressure)
- ¼ cup fresh cilantro, finely chopped (or flat-leaf parsley for a milder flavor)
- For the Lime-Ginger Dressing:
- 3 tablespoons fresh lime juice (from 1-2 limes)
- 1 tablespoon extra virgin olive oil (a good quality, fruity olive oil makes a difference)
- 1 teaspoon fresh ginger, grated (use a microplane for fine texture)
- 1 teaspoon honey or maple syrup (adjust to taste for sweetness)
- ¼ teaspoon sea salt (or to taste)
- Pinch of black pepper (freshly ground is always best)
Substitutions & Variations
"Video provided via YouTube for demonstration purposes; all credit and rights belong to the original creator."
Customize your Salad effortlessly. Replace mango with peaches or nectarines for a different seasonal sweetness. Swap blueberries for raspberries or blackberries.
Use fresh mint or basil instead of cilantro for an herbal twist. Add grilled chicken, shrimp, or chickpeas for a protein boost. Try different citrus juices, like orange or lemon, in the dressing.
A dash of red pepper flakes adds gentle heat. Always opt for healthy, seasonal alternatives to maintain the fresh vibes. This Mango Cucumber Salad with Blueberries and Avocado is incredibly versatile.
Don’t hesitate to customize your Mango Cucumber Salad with Blueberries and Avocado. For a delightful twist, consider adding grilled chicken or shrimp for extra protein, and check out this Ultimate Peanut Clusters Recipe: Easy & Delicious for a sweet treat.
Equipment You’ll Need
Creating this refreshing Mango Cucumber Salad with Blueberries and Avocado requires minimal tools, emphasizing the simplicity of seasonal cooking.
- Large mixing bowl
- Small bowl or jar with lid (for dressing)
- Sharp knife
- Cutting board
- Measuring spoons and cups
- Whisk or fork (for dressing)
- Microplane or fine grater (for ginger)
Step-by-Step Instructions
Making this Mango Cucumber Salad with Blueberries and Avocado is straightforward, letting the natural flavors shine.
- First, whisk the lime juice, olive oil, ginger, sweetener, salt, and pepper in a small bowl until emulsified. Adjust seasoning to taste and set aside.
- Next, peel and dice the mangoes and English cucumbers into ½-inch cubes, then transfer them to a large mixing bowl.
- Subsequently, fold in the rinsed blueberries and diced avocado, ensuring the avocado remains intact.
- Then, incorporate the finely chopped cilantro to enhance the aromatic profile.
- Finally, drizzle the dressing over the mixture and gently toss with a spatula to coat. Serve immediately for peak texture and flavor.
To keep the natural flavors of your Mango Cucumber Salad with Blueberries and Avocado shining through, preparing the dressing is key. Once you have mastered the salad, you might enjoy trying a different dish like the Ultimate Chrrsy Taco Bowl Recipe: Easy & Customizable for a full meal experience.
Pro Tips for Success
- Choose Ripe Produce: The success of your Mango Cucumber Salad with Blueberries and Avocado hinges on ripe ingredients. Mangoes should be slightly soft to the touch and fragrant. Avocados should yield gently when pressed.
- Dice Uniformly: Aim for uniform dice sizes for mangoes, cucumbers, and avocado. This ensures a consistent texture in every bite and makes the salad visually appealing.
- Deseed Cucumbers (Optional): For a less watery salad, slice cucumbers lengthwise and scoop out the seeds with a spoon before dicing. English cucumbers generally have smaller, less watery seeds.
- Add Avocado Last: Avocado can brown quickly. Dice it right before adding it to the salad and toss immediately with the lime dressing to slow oxidation.
- Chill the Salad: While best served fresh, a short 15-20 minute chill in the refrigerator before serving can enhance the refreshing qualities of this Mango Cucumber Salad with Blueberries and Avocado.
- Don’t Over-Dress: Start with most of the dressing and add more if needed. You want the ingredients coated, not swimming.
Storage & Reheating Tips
This Mango Cucumber Salad with Blueberries and Avocado is truly best enjoyed fresh, immediately after preparation. The crispness of the cucumber and the vibrant colors are at their peak.
If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
Be aware that the cucumber might soften slightly, and the avocado may oxidize and brown a little, even with the lime juice. This salad does not reheat well and is intended as a fresh, chilled dish. For optimal freshness, consider preparing all components and dressing separately, then combining right before serving. This extends the quality of your Salad significantly.
It’s essential to savor your Mango Cucumber Salad with Blueberries and Avocado right after making it for the best flavor. If you’re interested in more fresh options, take a look at the Cebolla Ensalada Recipe – A Fresh & Flavorful Onion Salad for a perfect pair.
What to Serve With This Recipe
This vibrant Mango Cucumber Salad serves as an excellent light meal on its own, but it also pairs beautifully with a variety of complementary dishes. Its fresh, fruity, and savory notes make it incredibly versatile.
- Grilled Protein: Serve alongside grilled chicken breasts, flaky white fish (like cod or halibut), or shrimp for a complete and healthy meal.
- Plant-Based Mains: Pair it with black bean burgers, grilled tofu, or a hearty lentil salad for a delicious vegetarian spread.
- Other Fresh Salads: Complement its vibrant profile with a simple mixed green salad dressed with a light vinaigrette or a quinoa salad for added substance.
- Roasted Vegetables: Enjoy it with a side of lightly roasted asparagus, broccoli, or bell peppers to add warmth and earthy flavors.
- Whole Grains: A small serving of fluffy couscous or brown rice can absorb some of the dressing and add a satisfying carb component.
This Mango Cucumber Salad with Blueberries and Avocado is a stellar accompaniment to nearly any summer meal.
Frequently Asked Questions (FAQ)
Can I make Mango Cucumber Salad with Blueberries and Avocado ahead of time?
IProfessional Assembly & Storage
Consequently, assembling the dish just before serving ensures the most vibrant texture and peak flavor profile.
Initially, prep the dressing and dice the mangoes and cucumbers to save time.
Meanwhile, store these components in separate airtight containers within the refrigerator for up to a few hours.
Subsequently, introduce the fresh blueberries, diced avocado, and cilantro to the mixture only when you are ready to eat.
Furthermore, drizzle the dressing over the bowl at the very last moment to prevent the cucumber from releasing excess water.
What if I don’t like cilantro?
If cilantro is not to your taste, you have several excellent alternatives for your Mango Cucumber Salad with Blueberries and Avocado. Fresh mint leaves, finely chopped, offer a wonderfully refreshing and complementary flavor profile. Basil, either sweet basil or Thai basil, also works beautifully, adding an aromatic, slightly peppery note. Flat-leaf parsley is another milder option that provides freshness without overpowering the other ingredients in the Mango Cucumber Salad with Blueberries and Avocado.
How do I choose a ripe mango for this salad?
Choosing a ripe mango is key for a delicious Mango Cucumber Salad with Blueberries and Avocado. Gently squeeze the mango; it should yield slightly to the pressure, similar to a ripe avocado. Avoid mangoes that are overly soft or have bruised spots.
Smell the stem end; a ripe mango will have a fragrant, sweet aroma. The color can vary by type, so don’t rely solely on visual cues; firmness and scent are better indicators of ripeness for your Mango Cucumber Salad with Blueberries and Avocado.
Mango Cucumber Salad with Blueberries and Avocado showcases how vibrant fruits and vegetables can create a delightful dish. The unique combination of sweet and savory elements allows this salad to be a nutritious addition to meals, inspired by fresh culinary practices found in fruit salad recipes.
Final Thoughts
This Salad with Blueberries and Avocado embodies seasonal joy. It connects you to nature’s vibrant rhythm, offering pure refreshment and profound satisfaction. Savor the simple, wholesome goodness it brings to your table.
Embrace sustainable cooking, enjoy fresh vibes, and nourish your body and soul. This salad truly shows that eating in harmony with nature is a delightful and balanced hack. Enjoy every bite.
Nutrition Information (per serving)
(Estimates based on 4 servings, may vary based on ingredient size and specific brands)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 160mg |
| Total Carbohydrates | 25g |
| Dietary Fiber | 6g |
| Total Sugars | 17g |
| Protein | 3g |
| Vitamin A | 10% DV |
| Vitamin C | 50% DV |
| Calcium | 3% DV |
| Iron | 4% DV |
| Potassium | 15% DV |
Mango Cucumber Salad with Blueberries and Avocado
Ingredients
- 2 ripe mangoes, peeled, pitted, and diced
- 2 English cucumbers, unpeeled, deseeded and diced
- 1 cup fresh blueberries, rinsed and gently patted dry
- 1 large ripe avocado, diced
- ¼ cup fresh cilantro, finely chopped
- 3 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh ginger, grated
- 1 teaspoon honey or maple syrup
- ¼ teaspoon sea salt
- Pinch of black pepper
Instructions
- Prepare the Dressing: In a small bowl or jar, combine lime juice, olive oil, ginger, honey or maple syrup, sea salt, and black pepper. Whisk or shake until thoroughly combined.
- Prepare the Mangoes: Peel the mangoes, slice away the pit, and dice the flesh into cubes. Transfer diced mango to a large mixing bowl.
- Prepare the Cucumbers: Wash cucumbers, lightly peel if desired, and dice into cubes. Add to the bowl with the mangoes.
- Add Blueberries and Avocado: Add rinsed blueberries to the mixing bowl. Halve the avocado, remove the pit, scoop out the flesh, and dice. Add diced avocado to the bowl.
- Incorporate Cilantro: Finely chop cilantro and add to the bowl with the other ingredients.
- Dress the Salad: Pour the lime-ginger dressing over the salad ingredients.
- Gently Toss and Serve: Toss gently to combine without mashing the avocado or blueberries.