Mango Cucumber Salad with Blueberries and Avocado
Mango Cucumber Salad with Blueberries and Avocado is a vibrant and refreshing dish that perfectly captures the essence of summer. Combining juicy mangoes, crunchy cucumbers, tart blueberries, and creamy avocado, this salad offers a delightful contrast of flavors and textures. It’s not only a feast for the eyes but also a nutritious choice packed with vitamins and antioxidants. Ideal for picnics, barbecues, or as a light appetizer, this salad is easy to prepare and sure to impress your guests. Enjoy it chilled on hot days or as a healthy snack any time of year.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 medium mango, peeled and diced
- 1 medium cucumber, peeled and diced
- 1/2 cup blueberries
- 1 ripe avocado, peeled and diced
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Prepare the mango by peeling and dicing it into small pieces.
- Peel the cucumber, slice it in half lengthwise to remove seeds, then dice it.
- Rinse the blueberries under cold water.
- Cut the avocado in half, remove the pit, scoop out the flesh with a spoon, and dice it.
- In a large mixing bowl, combine the diced mango, cucumber, blueberries, and avocado.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and black pepper until well combined.
- Pour the dressing over the salad ingredients and toss gently to coat without mashing the avocado.
- Sprinkle chopped cilantro over the top for garnish.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 180
- Sugar: 9g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg