This refreshing Mango Cucumber Salad is a perfect balance of sweet and savory, featuring juicy mango, crisp cucumber, creamy avocado, and bursts of tart blueberries. Tossed in a light honey-lime dressing, this vibrant dish is fresh, flavorful, and ready in just 15 minutes.
1. Peel the mango, slice away from the pit, and dice into small pieces.
2. Peel the cucumber, trim the ends, slice lengthwise, scoop out the seeds, and dice into small pieces.
3. Rinse the blueberries under cold water and remove any stems or debris.
4. Cut the avocado in half, remove the pit, scoop out the flesh, and dice into small cubes.
5. In a large mixing bowl, combine the diced mango, cucumber, blueberries, and avocado.
6. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until fully combined.
7. Pour the dressing over the fruit and vegetable mixture.
8. Gently toss until everything is evenly coated, being careful not to mash the avocado.
9. Sprinkle the chopped fresh cilantro over the salad and toss lightly once more.
10. Serve immediately or refrigerate for up to 1 hour before serving.
For extra refreshment, chill the diced mango and cucumber before assembling the salad.
Add a pinch of chili powder or red pepper flakes to the dressing for a subtle kick.
Increase the honey or substitute with agave syrup if you prefer a sweeter flavor.
Use a ripe but firm avocado to prevent it from becoming mushy.
Serve alongside grilled chicken or shrimp to make it a complete meal.