Ingredients
Scale
- 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