Description
Refreshing tropical salad with mango, cucumber, blueberries, and avocado in zesty lime dressing. Perfect summer side dish.
Ingredients
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- 2 large ripe mangoes, peeled and diced
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- 1 large English cucumber, diced (or 2 regular cucumbers, seeded)
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- 1 cup fresh blueberries
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- 2 ripe avocados, diced
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- ½ small red onion, thinly sliced
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- ¼ cup fresh cilantro, chopped (or mint for different flavor)
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- Juice of 2 limes (about ¼ cup)
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- 2 tbsp extra virgin olive oil
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- 1 tbsp honey or agave nectar
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- ½ tsp salt
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- ¼ tsp black pepper
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- Optional: crumbled feta cheese, chopped jalapeño for heat
Instructions
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.
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.
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.
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.
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!
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.
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.
Notes
Add avocado just before serving to prevent browning. Can prep other ingredients 4 hours ahead. Use ripe but firm avocados.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup
- Calories: 195
- Sugar: 16g
- Sodium: 205mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg