Mango Cucumber Salad with Blueberries & Avocado
A vibrant summer salad blending sweet mango, crisp cucumber, creamy avocado, and juicy blueberries with a tangy lime-maple dressing. Toasted walnuts and fresh herbs add crunch and depth—perfect for potlucks or light meals.
Ingredients
- Champagne mango, peeled, seeded, and diced – 1
- Persian cucumber, diced – 1
- Red onion, minced – 1/4
- Arugula – 3 cups
- Ripe avocado, chopped – 1
- Fresh blueberries – 1/2 cup
- Walnuts, toasted – 1/4 cup
- Fresh cilantro, chopped – 1/4 cup + 1 tbsp
- Fresh lime juice – 2 tbsp
- Maple syrup – 1 tbsp
Instructions
- Dice mango, cucumber, and avocado.
- Mince red onion and let sit 15 minutes to mellow.
- Chop cilantro and blueberries.
- To make dressing: whisk lime juice, 1 tbsp maple syrup.
- Combine arugula, mango, cucumber, avocado, blueberries, and red onion in a bowl.
- Pour dressing over the salad and toss gently.
- Top with toasted walnuts and remaining cilantro.
Notes
Substitute Ataulfo mango or English cucumber if needed.
Use shallot instead of red onion for milder flavor.
Lemon juice can replace lime juice.
Store in a sealed container for up to 2 days.
Use shallot instead of red onion for milder flavor.
Lemon juice can replace lime juice.
Store in a sealed container for up to 2 days.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 15gSaturated Fat: 2gSodium: 250mgFiber: 5gSugar: 12g
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