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A vibrant Mango Cucumber Salad with Blueberries and Avocado served in a bowl.

Mango Cucumber Salad with Blueberry and Avocado

A refreshing salad combining the sweetness of mango, crunchiness of cucumber, and creaminess of avocado, perfect as a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 piece champagne mango (peeled, seeded, and diced) Choose ripe mango for the best flavor.
  • 1 piece Persian cucumber (diced)
  • ¼ cup red onion (minced and let sit for 15 minutes) Allow to sit to reduce sharpness.
  • 3 cups arugula
  • 1 piece avocado (chopped)
  • ½ cup blueberries Fresh or thawed frozen blueberries can be used.
  • ¼ cup walnuts (toasted) Toast lightly to enhance flavor.
  • ¼ cup cilantro
Vinaigrette Ingredients
  • 2 Tablespoons lime juice Adjust according to taste preference.
  • 1 teaspoon maple 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
 

Preparation
  1. In a small jar or bowl, whisk together all the ingredients for the vinaigrette.
  2. In a large bowl, combine the diced mango, cucumber, minced red onion, arugula, chopped avocado, blueberries, toasted walnuts, and cilantro.
  3. Drizzle the vinaigrette over the salad and toss gently to combine.
Serving
  1. Serve the salad in a large bowl or on individual plates, optionally garnishing with extra walnuts.

Notes

Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator, and consume within a day or two for optimal freshness. Keep the vinaigrette separate until ready to eat.