If you’re craving a vibrant salad that’s as summery as it is refreshing, Mango Cucumber Salad with Blueberry and Avocado should absolutely be your next kitchen adventure! Every bite is a sweet-tangy, creamy-crunchy explosion, made from juicy mangoes, crisp cucumbers, buttery avocado, tart blueberries, and finished with a zippy cilantro lime vinaigrette. It’s as beautiful as it is delicious, perfect for impressing guests or simply treating yourself.
Why You’ll Love This Recipe
- Packed with Freshness: Every ingredient bursts with vibrant, natural flavor and brings both color and nutrition to your bowl.
- Perfect Contrast of Textures: There’s something so satisfying about the creamy avocado, juicy mango, and crunchy walnuts coming together in one forkful.
- Naturally Vegan & Gluten Free: The Mango Cucumber Salad with Blueberry and Avocado is full of whole foods and allergy-friendly, so everyone can dig in.
- Seriously Easy to Make: You can toss this beauty together in under 15 minutes—even less if you prep your ingredients ahead!
Ingredients You’ll Need
The ingredient list for Mango Cucumber Salad with Blueberry and Avocado is short, sweet, and oh-so-powerful. Every one of these plays a unique role—bringing color, crunch, flavor, and balanced nutrition to each and every bite.
- Champagne Mango: Its creamy, sweet flesh is less fibrous than other varieties, giving the salad gorgeous color and tropical flavor.
- Persian Cucumber: Thin-skinned and seedless, these cucumbers stay crisp and refreshing without becoming watery.
- Red Onion: Mincing and allowing to sit (macerate) tames the bite and infuses the salad with a gentle savoy edge.
- Arugula: Peppery greens provide a zesty backbone and fresh bite, making the salad hearty enough to serve on its own.
- Avocado: Adds richness, velvety texture, and healthy fats—it’s the creamy contrast to the fruit.
- Blueberries: Little bursts of tartness and sweetness that brighten every forkful and add stunning color.
- Walnuts (toasted): Provides satisfying crunch and toasty, nutty undertones—toast them lightly for maximum flavor.
- Cilantro: Fresh and herbal, this brings high notes and sunshine to the salad and the dressing both.
- Lime Juice: The citrusy tang of lime wakes up all the other flavors in the dressing.
- Maple Syrup: Just enough to round out the vinaigrette with a delicate sweetness.
- Extra Virgin Olive Oil: The silky body that brings it all together—use your favorite for a nuanced finish.
- Garlic Powder, Sea Salt, Black Pepper: Basic but essential, these add backbone and depth to the vinaigrette.
Variations
Don’t be afraid to get creative with your Mango Cucumber Salad with Blueberry and Avocado. This is a recipe that shines with flexibility—feel free to swap ingredients, eliminate allergens, or add your own spin depending on what’s in your fridge and what flavors you love most.
- Swap the Greens: Substitute arugula with baby spinach, kale, or a spring mix to suit your favorite greens or what you have on hand.
- Nuts or Seeds: Try toasted pecans, sliced almonds, or even pumpkin seeds to change up the crunch or make it nut free.
- More Fruit: Add pomegranate arils, halved strawberries, or orange segments for extra color and fruity brightness.
- Dairy Boost: Crumbled feta or goat cheese pairs fabulously against the sweet mango and tart blueberries if dairy isn’t an issue.
How to Make Mango Cucumber Salad with Blueberry and Avocado
Step 1: Make the Cilantro Lime Vinaigrette
Start by combining lime juice, maple syrup, extra virgin olive oil, fresh cilantro, garlic powder, sea salt, and cracked black pepper in a small bowl or jar. Whisk thoroughly (or shake if using a jar) until the dressing is emulsified and fragrant—the aroma alone will have your mouth watering!
Step 2: Prep the Salad Ingredients
Dice the champagne mango and Persian cucumber into bite-sized pieces. Mince the red onion finely, then let it sit for about 15 minutes to mellow its bite. Chop the avocado just before assembling to keep it creamy and green. If your walnuts aren’t toasted yet, pop them in a dry skillet for a few minutes until fragrant.
Step 3: Assemble the Salad
In a large salad bowl, add the arugula, diced mango, cucumber, minced red onion, avocado, blueberries, toasted walnuts, and fresh cilantro. Drizzle the cilantro lime vinaigrette evenly over the top, then gently toss to combine and coat every delicious morsel. Serve immediately—or let it chill for a few minutes to meld the flavors together.
Pro Tips for Making Mango Cucumber Salad with Blueberry and Avocado
- Mellow the Onion: Letting the minced onion sit for 10-15 minutes before adding it to the salad really softens its punch and blends it into the medley.
- Mango Mastery: Use a ripe but still slightly firm champagne mango so it dices cleanly and doesn’t turn mushy when tossed.
- Perfect Avocado: Wait to chop your avocado until the last moment—this keeps it beautifully green and creamy right up to serving time.
- Walnut Toasting: Don’t skip toasting the walnuts! Just a few minutes in a dry pan intensifies their nutty flavor and adds irresistible crunch.
How to Serve Mango Cucumber Salad with Blueberry and Avocado
Garnishes
A finishing shower of extra fresh cilantro leaves, a sprinkle of flaky sea salt, and a twist of cracked black pepper take this Mango Cucumber Salad with Blueberry and Avocado from beautiful to breathtaking. For a pop of color and flavor, try a few extra blueberry or mango cubes right on top.
Side Dishes
This salad pairs wonderfully with grilled chicken, fish, or shrimp for a simple, summery meal. It’s also fantastic as part of a brunch spread, scooped onto crostini, or served alongside your favorite grain bowls for a vegetarian lunch that’s anything but boring!
Creative Ways to Present
Try serving Mango Cucumber Salad with Blueberry and Avocado in individual mason jars for picnics, or pile it onto a platter bedded in arugula with edible flowers for a show-stopping centerpiece. For appetizers, spoon the salad atop endive leaves or cucumber rounds for a colorful, finger-friendly snack.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Mango Cucumber Salad with Blueberry and Avocado in an airtight container in the fridge for up to one day. For the best texture, keep the dressing separate and add the avocado just before enjoying again, to keep things vibrant and fresh.
Freezing
This salad isn’t a good candidate for freezing—the fresh textures of the mango, avocado, arugula, and blueberries will all be compromised after thawing. For best results, enjoy this salad fresh and crunchy!
Reheating
No reheating needed! Mango Cucumber Salad with Blueberry and Avocado is meant to be enjoyed chilled or at room temperature. Just give a gentle toss and it’s ready to serve again.
FAQs
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Can I use a different type of mango for this salad?
Absolutely! While champagne (Ataulfo) mango adds wonderful creaminess, you can use Kent or Tommy Atkins mangoes—just be sure they’re ripe but still a little firm for the best texture.
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How can I make this salad nut free?
Simply swap toasted walnuts for pepitas (pumpkin seeds) or sunflower seeds. Both add crunch and make the salad safe for folks with nut allergies.
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Can I prep Mango Cucumber Salad with Blueberry and Avocado in advance?
You can prep all fruit and veggie components and the vinaigrette a day ahead—just keep the avocado and dressing separate until ready to serve for maximum freshness.
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Is this salad suitable for meal prep or work lunches?
It’s perfect for meal prep if you store the vinaigrette and avocado separately and combine just before eating. Layering the firmer ingredients at the bottom of your container also helps keep things crisp.
Final Thoughts
If you’re looking for a salad that’s a celebration of flavor, color, and texture, you’ll love every forkful of Mango Cucumber Salad with Blueberry and Avocado. It’s a dish you’ll find yourself making again and again, whether you’re sharing with friends or savoring all to yourself. Give it a try—you just might discover your new favorite!
Print
Mango Cucumber Salad with Blueberry and Avocado Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Diet: Vegetarian
Description
This refreshing Mango Cucumber Salad with Blueberry and Avocado is a delightful mix of sweet and savory flavors, perfect for a light and healthy meal.
Ingredients
Mango Cucumber Salad:
- 1 champagne mango, peeled, seeded, and diced
- 1 Persian cucumber, diced
- 1/4 red onion, minced and let sit for 15 minutes
- 3 cups arugula
- 1 avocado, chopped
- 1/2 cup blueberries
- 1/4 cup walnuts, toasted
- 1/4 cup cilantro
Cilantro Lime Vinaigrette:
- 2 tablespoons lime juice
- 1 teaspoon maple syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon garlic powder
- A pinch of sea salt
- A dash of freshly cracked black pepper
Instructions
- Cilantro Lime Vinaigrette: In a small jar or bowl, whisk together all the ingredients of the vinaigrette.
- Mango Cucumber Salad: In a bowl, combine mango, cucumber, onion, arugula, avocado, blueberries, walnuts, and cilantro. Drizzle the vinaigrette over the salad and toss to combine.
Notes
- Please note that the nutritional information provided is just an estimate and accuracy is not guaranteed.
