Mango Cucumber Salad with Blueberries and Avocado
This Mango Cucumber Salad with Blueberries and Avocado delivers a delightful medley of sweet, crisp, and creamy textures. Ripe mangoes offer tropical sweetness, while cool cucumbers provide refreshing crunch. Juicy blueberries burst with tangy notes, and creamy avocado adds a luxurious finish, elevating any meal with an invigorating and wholesome experience.
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.
Notes
Choose ripe produce. Dice uniformly for texture. Prepare dressing separately if making ahead. Salad is best served fresh.