Mango Cucumber Salad with Blueberries and Avocado
Mango Cucumber Salad with Blueberries and Avocado is a vibrant and refreshing dish that combines the sweetness of ripe mangoes, the crispness of cucumbers, the creaminess of avocado, and the tartness of blueberries. This delightful salad not only looks stunning but also packs a nutritional punch, making it perfect for summer gatherings or as a light lunch. With just 15 minutes of preparation time, you can whip up this colorful salad that will impress guests and satisfy your cravings. The bright flavors meld beautifully, creating a sweet-savory combination that will have everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: No cooking required
- Cuisine: Fusion
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
- Peel and dice the mango into small pieces.
- Peel the cucumber, slice in half lengthwise, scoop out seeds, then dice.
- Rinse blueberries under cold water.
- Halve and pit the avocado; scoop out flesh and dice.
- In a large bowl, combine mango, cucumber, blueberries, and avocado.
- In a separate bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
- Pour dressing over salad ingredients; toss gently to coat without mashing the avocado.
- Sprinkle chopped cilantro on top; give it one final gentle toss.
- Serve immediately or refrigerate for up to an hour before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 220
- Sugar: 12g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg