What is the best way to choose a ripe mango?

Look for a mango that gives slightly when gently squeezed and has a sweet, fruity aroma near the stem. Avoid fruit that feels overly soft or has large bruised areas. A perfectly ripe mango provides the best sweetness and texture for this salad.

How should I store leftover Mango Cucumber Salad with Blueberries and Avocado?

Store leftovers in an airtight container in the refrigerator for up to one day. The avocado may brown slightly, and the greens will soften over time. For the best results, store any extra dressing separately and add freshly cut avocado when serving leftovers.

What can I serve with Mango Cucumber Salad with Blueberries and Avocado?

This salad pairs wonderfully with grilled chicken, shrimp, salmon, tofu, veggie burgers, or quinoa bowls. It also makes a refreshing side dish for picnics, cookouts, summer dinners, and holiday gatherings. For a heartier meal, add chickpeas, grilled chicken, or crumbled feta cheese.

Mango Cucumber Salad with Blueberries and Avocado

Name: Mango Cucumber Salad with Blueberries and Avocado
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 ripe champagne mango, peeled, seeded, and diced; 1 Persian cucumber, diced; 1/4 medium red onion, finely minced; 3 cups fresh arugula; 1 ripe avocado, diced; 1/2 cup fresh blueberries; 1/4 cup walnuts, toasted; 1/4 cup fresh cilantro, chopped; 2 tablespoons fresh lime juice; 1 teaspoon maple syrup; 3 tablespoons extra virgin olive oil; 1 tablespoon fresh cilantro, finely chopped (for vinaigrette); 1 teaspoon garlic powder; 1 pinch sea salt; 1 dash freshly ground black pepper

Description

Mango Cucumber Salad with Blueberries and Avocado is a fresh, colorful summer salad made with juicy mango, crisp cucumber, creamy avocado, sweet blueberries, peppery arugula, toasted walnuts, and a bright cilantro lime vinaigrette. It’s a quick and healthy side dish that’s perfect for picnics, barbecues, and light lunches.

Ingredients

Scale

1 ripe champagne mango, peeled, seeded, and diced
1 Persian cucumber, diced
1/4 medium red onion, finely minced
3 cups fresh arugula
1 ripe avocado, diced
1/2 cup fresh blueberries
1/4 cup walnuts, toasted
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
1 teaspoon maple syrup
3 tablespoons extra virgin olive oil
1 tablespoon fresh cilantro, finely chopped (for vinaigrette)
1 teaspoon garlic powder
1 pinch sea salt
1 dash freshly ground black pepper

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Instructions

In a small bowl or jar, whisk together the lime juice, maple syrup, olive oil, cilantro, garlic powder, sea salt, and black pepper until well combined.
Allow the minced red onion to rest for about 15 minutes to mellow its sharp flavor.
Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then let them cool.
In a large serving bowl, combine the diced mango, cucumber, red onion, arugula, avocado, blueberries, toasted walnuts, and chopped cilantro.
Pour the cilantro lime vinaigrette over the salad.
Gently toss until all ingredients are lightly coated, taking care not to mash the avocado.
Serve immediately for the freshest flavor and texture.

Notes

Use ripe but firm mangoes for the best texture.
Freshly squeezed lime juice provides the brightest flavor.
Cut the avocado just before serving to minimize browning.
Store the dressing separately if making the salad ahead of time.
English cucumber can be substituted for Persian cucumber.
Strawberries, raspberries, or blackberries can replace the blueberries.
Baby spinach or mixed greens can be used instead of arugula.
Leftovers can be refrigerated in an airtight container for up to 1 day.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 281 kcal
Sugar: 11 g
Sodium: 20 mg
Fat: 23 g
Saturated Fat: 3 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 6 g
Protein: 3 g
Cholesterol: 0 mg