Mango Cucumber Salad With Blueberries And Avocado Recipe

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.

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Total Time 15

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

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.
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.
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.