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Mango Cucumber Salad with Blueberry and Avocado

A refreshing salad combining cool mango, creamy avocado, tart blueberries, and peppery arugula, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 mango (peeled, seeded, and diced) Use ripe but firm mangoes.
  • 1 each Persian cucumber (diced) You can substitute with an English cucumber if needed.
  • ¼ cup red onion (minced)
  • 3 cups arugula Can be swapped for baby spinach or mixed greens.
  • 1 each avocado (chopped) Best used at peak ripeness.
  • ½ cup blueberries
  • ¼ cup walnuts (toasted) Toast in a dry skillet for 3-4 minutes for extra flavor.
  • ¼ cup cilantro Add more fresh cilantro just before serving for extra aroma.
For the Cilantro Lime Vinaigrette
  • 2 tablespoons lime juice
  • 1 teaspoon maple syrup Can be substituted with honey or agave syrup.
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh cilantro (chopped)
  • 1 teaspoon garlic powder
  • A pinch sea salt
  • A dash freshly cracked black pepper

Method
 

Prepare the Cilantro Lime Vinaigrette
  1. In a small bowl, whisk together lime juice, maple syrup, olive oil, chopped cilantro, garlic powder, sea salt, and black pepper to create the vinaigrette.
Combine the Salad Ingredients
  1. In a large bowl, combine the diced mango, cucumber, minced onion, arugula, chopped avocado, blueberries, toasted walnuts, and cilantro.
  2. Drizzle the vinaigrette over the salad ingredients and gently toss until everything is evenly coated.

Notes

For leftovers, keep vinaigrette separate and store salad in an airtight container for up to a day. Aim to enjoy dressed salad within a few hours for best texture and color.