Mango Cucumber Salad with Blueberries and Avocado

Mango Cucumber Salad with Blueberries and Avocado is the ultimate refreshing summer salad that’s basically sunshine in a bowl! This vibrant, colorful dish combines sweet juicy mango, crisp refreshing cucumber, plump blueberries, and creamy avocado all tossed in a zesty lime dressing that brings everything together perfectly. Perfect for hot summer days when you want something light and cooling, potluck gatherings where you need a dish that impresses, healthy lunches that actually taste indulgent

Why You’ll Love This Recipe

• Ready in just 15 minutes with no cooking required
• Gorgeous rainbow of colors makes stunning presentation
• Naturally vegan, gluten-free, and paleo-friendly
• Sweet, savory, and tangy flavors in every bite
• Packed with vitamins, antioxidants, and healthy fats

Equipment Needed

• Large mixing or serving bowl
• Sharp knife for cutting fruit and vegetables
• Cutting board
• Small bowl or jar for dressing
• Whisk or fork

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Ingredients You’ll Need

• 2 large ripe mangoes, peeled and diced
• 1 large English cucumber, diced (or 2 regular cucumbers, seeded)
• 1 cup fresh blueberries
• 2 ripe avocados, diced
• ½ small red onion, thinly sliced
• ¼ cup fresh cilantro, chopped (or mint for different flavor)
• Juice of 2 limes (about ¼ cup)
• 2 tbsp extra virgin olive oil
• 1 tbsp honey or agave nectar
• ½ tsp salt
• ¼ tsp black pepper
• Optional: crumbled feta cheese, chopped jalapeño for heat

Ingredient Notes

Mangoes: Choose mangoes that give slightly when gently squeezed and have a sweet fragrance at the stem end. Too-hard mangoes won’t be sweet enough, while overripe ones get mushy. If you’re not confident peeling mangoes, buy pre-cut fresh mango chunks to save time and hassle.

English Cucumber: These long, thin-skinned cucumbers have fewer seeds and don’t need peeling, plus they’re less watery than regular cucumbers. If using regular cucumbers, peel them and scoop out the seeds with a spoon before dicing to prevent a watery salad.

Avocados: Use ripe but still-firm avocados that yield to gentle pressure but aren’t mushy. Dice them just before serving to prevent browning. The lime juice in the dressing helps keep them from oxidizing and turning brown.

Fresh Lime Juice: Always use fresh-squeezed lime juice, not bottled—the bright, fresh citrus flavor makes all the difference! You’ll need about 2 medium limes to get ¼ cup of juice.

Step-by-Step Instructions

Step 1: Prep the Mango

Stand your mango upright on your cutting board. Using a sharp knife, slice down along one side of the flat pit, then repeat on the other side. Alternatively, peel the mango with a vegetable peeler and carefully slice the flesh away from the pit, then dice into bite-sized cubes.

Step 2: Dice the Cucumber

If using English cucumber, simply dice it into bite-sized pieces without peeling—the thin skin adds nice texture and color. If using regular cucumbers, peel them first, then cut them in half lengthwise and use a spoon to scrape out the seedy center before dicing. This prevents excess water from making your salad soggy.

Step 3: Combine Base Ingredients

In your large serving bowl, gently combine the diced mango, cucumber, blueberries, thinly sliced red onion, and chopped cilantro. Toss everything together gently with clean hands or a large spoon to distribute ingredients evenly without breaking up the delicate fruit pieces.

Step 4: Make the Lime Dressing

In a small bowl or mason jar, whisk together the fresh lime juice, extra virgin olive oil, honey or agave, salt, and black pepper until the honey is completely dissolved and the dressing is emulsified. Taste and adjust seasonings—add more lime for tanginess, more honey for sweetness, or more salt to bring out all the flavors.

Step 5: Dice and Add Avocado

Cut your avocados in half, remove the pit, and score the flesh in a crosshatch pattern right in the skin. Use a spoon to scoop out the cubed flesh directly into the salad bowl. Do this step just before serving to keep the avocado from browning—the lime juice helps, but fresh is always best!

Step 6: Dress and Toss

Drizzle the lime dressing over the salad and toss everything together very gently with a large spoon or clean hands, being careful not to mash the avocado pieces. You want every ingredient coated in dressing while keeping all the pieces intact and beautiful for presentation.

Step 7: Serve Immediately

Transfer to a pretty serving bowl or platter if desired, or serve straight from your mixing bowl. This salad is best enjoyed immediately while everything is fresh and the avocado is bright green. Garnish with extra cilantro leaves or a lime wedge for beautiful presentation.

Pro Tips & Cooking Hacks

• Prep all ingredients except avocado up to 4 hours ahead and refrigerate separately from dressing
• Buy pre-cut mango chunks from produce section to save 10 minutes of prep time
• Add diced avocado and dressing just before serving to prevent browning and sogginess
• Use a citrus juicer or reamer to get maximum juice from your limes with less effort
• For a spicy kick, add finely diced jalapeño or a dash of cayenne to the dressing

Tips & Variations

Storage: This salad is best eaten fresh the day it’s made because avocado browns and the ingredients release water over time. If you must store leftovers, press plastic wrap directly onto the surface to prevent air contact and refrigerate for up to 1 day, though texture and color will decline.

Add Protein: Make this a complete meal by topping with grilled shrimp, grilled chicken breast, seared salmon, or cubed tofu. You can also add cooked quinoa or chickpeas directly into the salad for plant-based protein.

Fruit Swaps: Try diced pineapple instead of mango for tropical flavor, fresh strawberries in place of blueberries, or add watermelon cubes for extra refreshment. Peaches or nectarines work beautifully in summer too!

Serving Suggestions

Serve this stunning salad as a light lunch on its own, or as a refreshing side dish alongside grilled chicken, fish tacos, jerk shrimp, or any grilled meats.

It’s perfect for summer barbecues, potluck dinners where you want to bring something healthy and beautiful, or as part of a larger salad bar spread. For a complete meal, pair with crusty bread or serve over a bed of mixed greens or baby spinach.

Common Mistakes

• Using unripe mangoes—they’re too tart and fibrous instead of sweet and tender
• Not removing cucumber seeds—regular cucumbers have watery seeds that make salad soggy
• Adding avocado too early—it browns quickly once cut and exposed to air
• Over-mixing—breaks up delicate fruit and makes salad mushy instead of fresh

What to Serve With Mango Cucumber Salad

This tropical salad pairs beautifully with Caribbean jerk chicken, grilled fish like mahi-mahi or tilapia, coconut shrimp, fish tacos with crispy beer-battered fish, or spicy grilled shrimp skewers.

For vegetarian meals, serve alongside black bean burgers, grilled portobello mushrooms, or a hearty grain bowl with rice and beans. The fresh, cooling flavors complement spicy foods perfectly.

Frequently Asked Questions

Can I make this salad ahead of time?

Prep all ingredients except avocado up to 4 hours ahead and store separately from dressing in the refrigerator. Add avocado and dressing just before serving for best results.

How do I keep the avocado from browning?

Dice avocado at the very last minute before serving. The lime juice in the dressing helps slow oxidation. If storing, press plastic wrap directly onto the salad surface.

Can I use frozen mango?

Thawed frozen mango works in a pinch but will be softer and release more liquid. Pat it dry with paper towels before adding to minimize extra moisture in the salad.

What if I don’t like cilantro?

Substitute fresh mint for a completely different but equally delicious flavor profile, or use fresh basil. You can also simply omit the herbs entirely—the salad is still great!

How do I know if my mango is ripe?

Ripe mangoes give slightly when gently squeezed and smell sweet at the stem end. Color isn’t always a good indicator—some varieties stay green even when ripe.

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