The Mango Cucumber Salad With Blueberries And Avocado Recipe That Brightens Any Table

I recently tried making this Mango Cucumber Salad With Blueberries And Avocado Recipe, and I can honestly say it blew me away. The combination of sweet mangoes, juicy blueberries, crunchy cucumbers, and creamy avocado is like a tropical vacation on a plate. I love how easy it is to prepare, yet it feels so fancy.

Every bite feels refreshing, especially on a warm day. You can also enjoy similar comfort with a Roasted Jalapeno Popper Grilled Cheese for a cheesy side. If you’re looking for a light, colorful, and flavorful salad, this one is a must-try.

Ingredients

Here’s everything you’ll need to bring this vibrant salad together. I’ve included tips to help you get the best flavor and texture.

For the Salad

• 1 champagne mango, peeled, seeded, and diced – ripe mangoes are essential for sweetness. Kent or red mangoes work too.
• 1 Persian cucumber, diced – small and tender cucumbers give a crisp texture; half an English cucumber can be a substitute.
• ¼ red onion, minced – letting it sit 15 minutes softens the sharp bite.
• 3 cups arugula – the peppery greens balance the sweetness. Mixed greens work if you prefer milder flavors.
• 1 avocado, chopped – adds creaminess and richness.
• ½ cup blueberries – for a juicy burst of flavor.
• ¼ cup walnuts, toasted – enhances the salad with a nutty crunch.
• ¼ cup fresh cilantro – for a refreshing herbaceous note.

For the Cilantro Lime Vinaigrette

• 2 tablespoons lime juice – freshly squeezed for bright, tangy flavor.
• 1 teaspoon maple syrup – natural sweetness to balance the lime.
• 3 tablespoons extra virgin olive oil – high-quality oil improves the dressing’s texture.
• 1 tablespoon fresh cilantro, chopped – adds a fresh, aromatic punch.
• 1 teaspoon garlic powder – for subtle depth.
• A pinch of sea salt – enhances all the flavors.
• A dash of freshly cracked black pepper – adds mild spice.

Note: several servings

Variations

You can adapt this salad to your taste or dietary preferences:

• Swap maple syrup with honey for a different sweetness profile.
• Use raspberries, strawberries, or blackberries instead of blueberries.
• Replace walnuts with pecans or almonds for a different crunch.
• Make it sugar-free by omitting the maple syrup.
• For a dairy-free, vegan version, simply skip any cheese additions (if you like adding cheese). You might even enjoy similar Mediterranean flavors in a Gyro Bowls Recipe for a filling meal option.

Cooking Time

This recipe comes together quickly:

• Prep Time: 10 minutes
• Cooking Time: 0 minutes (just toasting walnuts, optional)
• Total Time: 10–15 minutes

Equipment You Need

• Medium mixing bowl – to combine all salad ingredients.
• Small bowl or jar – for whisking or shaking the dressing.
• Chef’s knife – for chopping mango, cucumber, avocado, and onion.
• Cutting board – to safely prep all ingredients.
• Whisk or jar with lid – to mix the vinaigrette thoroughly.

How to Make Mango Cucumber Salad with Blueberries and Avocado

Making this salad is simple and satisfying. Here’s my step-by-step guide:

Prepare the Cilantro Lime Vinaigrette

In a small jar or bowl, combine lime juice, maple syrup, olive oil, chopped cilantro, garlic powder, salt, and pepper. Whisk until smooth, or shake the jar with the lid on. The fresh lime flavor makes the dressing vibrant and refreshing.

Chop and Prepare Salad Ingredients

Dice your mango, cucumber, and avocado, and mince the red onion. Let the onion sit for 15 minutes to mellow its sharpness. Toast the walnuts in a dry pan until golden brown to enhance their nutty aroma.

Assemble the Salad

Place arugula in a large mixing bowl, then add mango, cucumber, avocado, blueberries, walnuts, and cilantro. Drizzle with the vinaigrette and gently toss to coat everything evenly. Serve immediately for the freshest flavors.

Additional Tips for Making This Recipe Better

From my experience, a few small tweaks really elevate this salad:

• I like to toast the walnuts lightly to bring out their flavor.
• Using ripe, in-season mango makes a huge difference in sweetness.
• Chill the salad ingredients before assembling for an extra refreshing taste.
• I sometimes squeeze a little extra lime over the top just before serving.

How to Serve Mango Cucumber Salad with Blueberries and Avocado

This salad shines when served beautifully:

• Arrange on a wide, shallow bowl to showcase the colorful ingredients.
• Garnish with extra cilantro or a few whole blueberries for a pop of color.
• Pair with grilled chicken, fish, or serve as a light standalone meal.

Nutritional Information

Here’s a rough idea of what you’ll get per serving:

• Calories: 281 kcal – light but satisfying.
• Protein: 3 g – from walnuts and avocado.
• Carbohydrates: 27 g – mostly from fruit.
• Fat: 18 g – healthy fats from avocado and olive oil.

Make Ahead and Storage

Storing

This salad is best eaten fresh, but you can store it in an airtight container in the fridge for up to 24 hours. Keep the dressing separate to avoid soggy greens.

Freezing

I don’t recommend freezing this salad, as avocado and cucumber lose their texture. It’s best enjoyed fresh.

Reheating

No reheating needed; this salad is designed to be served cold.

Why You’ll Love This Recipe

This Mango Cucumber Salad with Blueberries and Avocado is a winner for so many reasons:

• Quick and easy to prepare – I love how it comes together in just 10 minutes.
• Refreshing and light – perfect for summer or hot days.
• Highly customizable – swap fruits, nuts, or greens to your liking.
• Nutrient-rich – packed with vitamins, fiber, and healthy fats.
• Gorgeous presentation – colorful and inviting for any gathering.

Ben Carraoli

Mango Cucumber Salad With Blueberries And Avocado Recipe

I recently tried making this Mango Cucumber Salad with Blueberries and Avocado, and I can honestly say it blew me away. The combination of sweet mangoes, juicy blueberries, crunchy cucumbers, and creamy avocado is like a tropical vacation on a plate. I love how easy it is to prepare, yet it feels so fancy.

Print Recipe Pin Recipe

Total Time 15 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 champagne mango peeled, seeded, and diced – ripe mangoes are essential for sweetness. Kent or red mangoes work too.
• 1 Persian cucumber diced – small and tender cucumbers give a crisp texture; half an English cucumber can be a substitute.
• ¼ red onion minced – letting it sit 15 minutes softens the sharp bite.
• 3 cups arugula – the peppery greens balance the sweetness. Mixed greens work if you prefer milder flavors.
• 1 avocado chopped – adds creaminess and richness.
• ½ cup blueberries – for a juicy burst of flavor.
• ¼ cup walnuts toasted – enhances the salad with a nutty crunch.
• ¼ cup fresh cilantro – for a refreshing herbaceous note.
• 2 tablespoons lime juice – freshly squeezed for bright tangy flavor.
• 1 teaspoon maple syrup – natural sweetness to balance the lime.
• 3 tablespoons extra virgin olive oil – high-quality oil improves the dressing’s texture.
• 1 tablespoon fresh cilantro chopped – adds a fresh, aromatic punch.
• 1 teaspoon garlic powder – for subtle depth.
• A pinch of sea salt – enhances all the flavors.
• A dash of freshly cracked black pepper – adds mild spice.

Method

 

1. In a small jar or bowl, combine lime juice, maple syrup, olive oil, chopped cilantro, garlic powder, salt, and pepper. Whisk until smooth, or shake the jar with the lid on. The fresh lime flavor makes the dressing vibrant and refreshing.
2. Dice your mango, cucumber, and avocado, and mince the red onion. Let the onion sit for 15 minutes to mellow its sharpness. Toast the walnuts in a dry pan until golden brown to enhance their nutty aroma.
3. Place arugula in a large mixing bowl, then add mango, cucumber, avocado, blueberries, walnuts, and cilantro. Drizzle with the vinaigrette and gently toss to coat everything evenly. Serve immediately for the freshest flavors.

Notes

• I like to toast the walnuts lightly to bring out their flavor.
• Using ripe, in-season mango makes a huge difference in sweetness.
• Chill the salad ingredients before assembling for an extra refreshing taste.
• I sometimes squeeze a little extra lime over the top just before serving.