Name: Mango Cucumber Salad 15-Min Easy Fresh Summer Dish
Prep time: 15 min
Total time: 15 min
Cuisine: American
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

Description

A fresh, colorful, and nutrient-packed mango cucumber salad made with juicy mango, crisp cucumber, sweet blueberries, creamy avocado, and a tangy honey-lime dressing. Perfect for summer lunches, light sides, and refreshing gatherings.

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 and dice the mango, cucumber, and avocado into bite-sized cubes.
In a large mixing bowl, gently combine the mango, cucumber, avocado, and blueberries.
In a small bowl, whisk together the olive oil, fresh lime juice, honey, salt, and black pepper until smooth.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Sprinkle the chopped fresh cilantro on top and serve immediately.

Notes

Best enjoyed within 1–2 days for maximum freshness.
Store in an airtight container in the refrigerator.
For the best texture, add the avocado just before serving if making ahead.
Serve chilled for the freshest and most refreshing flavor.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Vegetarian recipes
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 16g
Sodium: 160mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg