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