When you think of summer on a plate, this Mango Cucumber Salad with Blueberries and Avocado is exactly what comes to mind. Bright, juicy mango, crisp cucumber, sweet blueberries, and creamy avocado come together in a colorful medley that’s as beautiful as it is delicious. Tossed in a simple yet zesty honey-lime dressing, this salad delivers freshness with every bite.
Perfect for warm-weather gatherings, barbecues, or as a healthy lunch, this salad is not just a feast for the taste buds but also a boost for your health. It’s naturally gluten-free, packed with vitamins, and requires no cooking at all making it an ideal choice when you want something light, refreshing, and quick to prepare.
Why You’ll Love This Salad
- No cooking required – Fresh, raw ingredients mean you can whip this up in minutes.
- Nutrient-packed – Loaded with vitamins, minerals, and healthy fats.
- Versatile – Great as a side dish or a light main course.
- Customizable – Easily adapt with seasonal fruits or herbs.
- Eye-catching – A vibrant, colorful dish that looks as good as it tastes.
Ingredients Breakdown
Serves: 4
Fresh Fruits & Veggies
- 1 medium mango, peeled and diced – Adds tropical sweetness and juiciness.
- 1 medium cucumber, peeled and diced – Brings crisp, cooling crunch.
- ½ cup blueberries – Bursts of sweet-tart flavor that pair beautifully with mango.
- 1 ripe avocado, peeled and diced – Adds creamy texture and healthy fats.
Dressing
- 1 tablespoon olive oil – Smooth and rich base for the dressing.
- 1 tablespoon fresh lime juice – Brightens and balances the sweetness.
- 1 tablespoon honey – Enhances natural fruit sweetness without overpowering.
- ¼ teaspoon salt – Brings out flavors.
- ¼ teaspoon black pepper – Adds gentle spice.
Garnish
- 2 tablespoons fresh cilantro, chopped – Brings herbal freshness and a touch of earthiness.
Tools You’ll Need
- Cutting board and sharp knife
- Medium mixing bowl
- Small bowl for dressing
- Spoon or salad tongs for mixing
Step-by-Step Instructions
Step 1: Prepare the Fruits and Vegetables
- Peel and dice the mango into bite-sized cubes.
- Peel and dice the cucumber for a refreshing crunch.
- Dice the avocado just before combining to prevent browning.
- Measure out the blueberries and keep them whole.
Step 2: Make the Dressing
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
- Taste and adjust sweetness or acidity as needed.
Step 3: Combine the Salad
- In a medium mixing bowl, add the mango, cucumber, blueberries, and avocado.
- Drizzle the dressing over the top.
- Gently toss with a spoon or salad tongs to coat evenly without mashing the avocado.
Step 4: Garnish and Serve
- Sprinkle chopped cilantro over the top.
- Serve immediately for the freshest flavor.
Pro Tips for the Best Mango Cucumber Salad
- Choose ripe but firm mangoes – Overripe mangoes can get mushy in the salad.
- Use seedless cucumber – English cucumber or Persian cucumbers work best.
- Add avocado last – This prevents it from breaking down too much when mixing.
- Chill before serving – A 15–20 minute rest in the fridge allows flavors to meld.
- Fresh lime is key – Bottled lime juice lacks the same brightness.
Flavor Profile & Pairings
This salad offers a balance of sweet, tangy, and fresh herbal notes:
- Sweetness from mango and blueberries.
- Cool crispness from cucumber.
- Creaminess from avocado.
- Zesty brightness from lime.
- Herbal freshness from cilantro.
Pairing Ideas:
- Serve alongside grilled chicken, fish, or shrimp for a light, summery meal.
- Pair with tacos for a fresh contrast.
- Enjoy as a standalone lunch with toasted pita or crackers.
Nutritional Overview (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~180 kcal |
| Protein | 2 g |
| Carbohydrates | 20 g |
| Fat | 10 g |
| Fiber | 5 g |
| Sugar | 14 g |
Variations to Try
- Spicy Kick – Add a pinch of chili flakes or diced jalapeño for heat.
- Minty Fresh – Swap cilantro for fresh mint.
- Tropical Twist – Add pineapple chunks or papaya for extra sweetness.
- Vegan Option – Use maple syrup instead of honey.
- Nut Crunch – Sprinkle toasted almonds, pecans, or pumpkin seeds for added texture.
Make-Ahead & Storage
- Make-Ahead: You can prepare the mango, cucumber, and blueberries ahead of time. Keep avocado and dressing separate until just before serving.
- Refrigerator: Best eaten fresh, but leftovers can be stored in an airtight container for up to 1 day. Avocado may brown slightly.
- Freezing: Not recommended, as the fresh ingredients will lose texture.
Ingredient Spotlight: Mango
Mangoes are often called the “king of fruits” for good reason. They’re packed with vitamin C, vitamin A, antioxidants, and dietary fiber. In this salad, their sweetness contrasts beautifully with the cool cucumber and creamy avocado, making every bite a refreshing explosion of flavor.
Serving Suggestions
- For Lunch: Serve with a side of quinoa or couscous for added protein and fiber.
- For Dinner: Pair with grilled salmon or roasted chicken for a balanced plate.
- For Parties: Serve in small cups or lettuce wraps as a colorful appetizer.
Cooking Timeline (Quick Glance)
| Step | Time |
|---|---|
| Prep mango & cucumber | 5 min |
| Dice avocado | 2 min |
| Mix dressing | 2 min |
| Toss salad | 1 min |
| Garnish & serve | 1 min |
| Total Time | ~10–12 min |
Frequently Asked Questions
Can I make this salad without cilantro?
Yes — substitute with parsley, mint, or basil.
How do I keep the avocado from browning?
The lime juice in the dressing helps slow browning, but add avocado just before serving for the freshest look.
Can I use frozen mango or blueberries?
Fresh is best, but thawed frozen mango and blueberries can work in a pinch — just drain excess liquid.
Is there a way to make this more filling?
Add grilled shrimp, chickpeas, or feta cheese for a protein boost.
Conclusion
This Mango Cucumber Salad with Blueberries and Avocado is the ultimate example of how simple ingredients can create a truly spectacular dish. With a burst of tropical sweetness, cooling crunch, creamy richness, and a zesty lime-honey dressing, it’s as delightful to eat as it is to look at. It’s perfect for hot days, picnics, or when you just need a quick, healthy meal that doesn’t compromise on flavor. Once you try it, this salad will quickly become a go-to recipe in your warm-weather repertoire.
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Mango Cucumber Salad with Blueberries and Avocado
This refreshing Mango Cucumber Salad is a perfect balance of sweet and savory, with juicy mangoes, crisp cucumbers, and creamy avocado. Blueberries add a burst of tartness, creating a vibrant, light dish that’s both satisfying and full of flavor!
- Total Time: 15 minutes
- Yield: 4 servings
Ingredients
- 1 medium mango, peeled and diced
- 1 medium cucumber, peeled and diced
- 1⁄2 cup blueberries
- 1 ripe avocado, peeled and diced
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Peel the mango and carefully slice it away from the pit, then dice it into small pieces.
- 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 the blueberries under cold water, ensuring there are no stems or debris.
- Cut the avocado in half, remove the pit, and carefully scoop the flesh out with a spoon. Dice the avocado into small cubes.
- In a large mixing bowl, combine the diced mango, cucumber, blueberries, and avocado.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until well combined.
- Pour the dressing over the fruit and vegetable mixture, ensuring everything is evenly coated.
- Gently toss the salad with a spoon, being careful not to mash the avocado.
- Chop the fresh cilantro finely and sprinkle it over the salad.
- Give the salad one final gentle toss to distribute the cilantro.
- Serve immediately or refrigerate for up to an hour before serving.
Notes
- To make the salad even more refreshing, you can chill the diced mango and cucumber in the fridge before mixing.
- For an extra flavor kick, consider adding a pinch of chili powder or red pepper flakes to the dressing.
- If you prefer a sweeter salad, you can increase the amount of honey or add agave syrup as a substitute.
- Be careful when cutting the avocado; make sure it is ripe but not too soft to avoid mashing.
- This salad can be served with grilled chicken or shrimp for a more substantial meal.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
