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Mango Cucumber Salad with Blueberries and Avocado Recipe

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4.4 from 8 reviews

This refreshing Mango Cucumber Salad with Blueberry and Avocado combines sweet, tangy, and crunchy flavors, enhanced by a zesty cilantro lime vinaigrette. Perfect for a light lunch or a vibrant side dish, this salad boasts a colorful mix of fresh fruits, greens, and toasted walnuts.

Ingredients

Scale

Salad

  • 1 champagne mango peeled, seeded, and diced
  • 1 Persian cucumber diced
  • ¼ red onion minced and let sit for 15 minutes
  • 3 cups arugula
  • 1 avocado chopped
  • ½ cup blueberries
  • ¼ cup walnuts toasted
  • ¼ cup cilantro chopped

Cilantro Lime Vinaigrette

  • 2 tablespoons lime juice
  • 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

Instructions

  1. Prepare the vinaigrette: In a small jar or bowl, whisk together lime juice, maple syrup, extra virgin olive oil, chopped fresh cilantro, garlic powder, sea salt, and freshly cracked black pepper until well combined.
  2. Prepare the salad ingredients: Dice the peeled and seeded champagne mango and Persian cucumber; mince the red onion and let it sit for 15 minutes to mellow its flavor; chop the avocado and cilantro; toast the walnuts lightly if not already toasted.
  3. Assemble the salad: In a large bowl, combine mango, cucumber, red onion, arugula, avocado, blueberries, toasted walnuts, and chopped cilantro.
  4. Toss and serve: Drizzle the cilantro lime vinaigrette over the salad and toss gently to coat all the ingredients evenly. Serve immediately and enjoy this fresh, flavorful salad.

Notes

  • Letting the red onion sit after mincing helps reduce its sharpness for a milder flavor.
  • Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance their flavor.
  • You can substitute arugula with baby spinach or mixed greens if preferred.
  • For added crunch, sprinkle some pepitas or sunflower seeds on top.
  • If you want a sweeter vinaigrette, increase the maple syrup to 1½ teaspoons.
  • To make this salad vegan and gluten-free, ensure the maple syrup and other ingredients are compliant.

Find it online: https://yummelle.com/mango-cucumber-salad-with-blueberries-and-avocado-recipe/