Mango Cucumber Salad with Blueberry and Avocado
A vibrant, no-cook salad combining sweet champagne mango, crisp Persian cucumber, creamy avocado, and tart blueberries. Tossed with fresh herbs, toasted walnuts, and a zesty lime-maple vinaigrette for a bright, refreshing meal that balances sweet, tangy, and crunchy textures. Perfect for light lunches, picnics, or side dishes.
Servings: 4 servings
Calories: 320kcal
Ingredients
- 1 champagne mango, peeled, seeded, and diced
- 1 Persian cucumber, diced
- ¼ cup red onion, minced
- 3 cups arugula
- 1 avocado, chopped
- ½ cup blueberries
- ¼ cup walnuts, toasted
- ¼ cup cilantro, roughly chopped
- 2 tablespoons lime juice
- 1 teaspoon maple syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh cilantro, chopped (for garnish)
- 1 teaspoon garlic powder
- A pinch of sea salt
- A dash of freshly cracked black pepper
Instructions
- Peel, seed, and dice the champagne mango into bite-sized pieces.
- Dice the Persian cucumber, chop the avocado, and mince the red onion.
- Let the minced red onion sit for 15 minutes to mellow its flavor.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant; let cool.
- Combine lime juice, maple syrup, olive oil, garlic powder, sea salt, and black pepper in a jar or bowl to make the vinaigrette; whisk or shake until emulsified.
- In a large bowl, mix together mango, cucumber, arugula, avocado, blueberries, onions, and walnuts.
- Drizzle the vinaigrette over the salad and toss gently.
- Sprinkle with fresh cilantro for garnish.
Notes
For best texture, serve the salad immediately or refrigerate for up to 24 hours. Add pomegranate seeds for extra sweetness and crunch. Substitute mint leaves for cilantro if desired.