Fresh Mango Cucumber Salad with Blueberries and Avocado
This fresh Mango Cucumber Salad with Blueberries and Avocado is the perfect summer side dish. After making this many times, I’ve discovered the trick to keeping it crispy is to pat the cucumber dry before slicing. It’s lighter than a typical pasta salad and better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sausage Gravy Enchiladas for a Cozy Dinner and Creamy Vegan Sun Dried Tomato Pasta Ready in 25 Minutes.
Why This Fresh Mango Cucumber Salad with Blueberries and Avocado Is Pure Comfort
- Light and refreshing
- Easy to make ahead
- Packed with flavor and nutrients
What You'll Need for Fresh Mango Cucumber Salad with Blueberries and Avocado
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- ripe mango
- cucumber
- blueberries
- avocado
- red onion
- lime juice
- olive oil
- salt
- pepper
- honey
- red pepper flakes
- Optional: fresh cilantro
- Optional: crumbled feta or cotija cheese
đź“ť Ingredient Notes
- mango: Ripe but firm mango works best.
đź›’ Tools & Equipment I Recommend
- Mandoline Slicer — Ensures even cucumber slices for perfect texture. → See on Amazon
- Sharp Chef's Knife — Makes quick work of slicing mango and avocado. → See on Amazon
How to Make Fresh Mango Cucumber Salad with Blueberries and Avocado
- Prepare the salad: Slice mango, cucumber, and avocado. Toss with blueberries and red onion.
- Make the dressing: Whisk together lime juice, olive oil, salt, pepper, honey, and red pepper flakes.
- Combine and serve: Pour dressing over salad and toss gently. Serve immediately or refrigerate for up to 2 hours to let flavors meld.
Cook's Tips for Perfect Fresh Mango Cucumber Salad with Blueberries and Avocado
- Common mistake and fix: Avoid over-dressing the salad. Start with less dressing and add more if needed.
- Pro tip: For a spicy kick, add diced jalapeño or a pinch of cayenne pepper to the dressing.
- Pro tip: Make it a meal by adding grilled chicken or shrimp.
Storing & Reheating Fresh Mango Cucumber Salad with Blueberries and Avocado
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Can be made ahead and dressed just before serving.
Freezing Fresh Mango Cucumber Salad with Blueberries and Avocado
Not recommended for this salad.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: To prevent browning, toss avocado with a bit of lime juice before adding to the salad.
- Best substitution: Substitute peaches or pineapple for the mango.
- Make-ahead: Prepare the salad and dressing separately. Combine just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too tart, add a drizzle of honey or a pinch of sugar to the dressing.
Want to level up this recipe?
Salad Spinner — Ensures crispy salad greens every time. → Check price on Amazon
Fresh Mango Cucumber Salad with Blueberries and Avocado
Ingredients
Main Ingredients
- ripe mango
- cucumber
- blueberries
- avocado
- red onion
Seasonings
- lime juice
- olive oil
- salt
- pepper
- honey
- red pepper flakes
Optional Toppings
- fresh cilantro
- crumbled feta or cotija cheese
Instructions
- Prepare the salad: Slice mango, cucumber, and avocado. Toss with blueberries and red onion.
- Make the dressing: Whisk together lime juice, olive oil, salt, pepper, honey, and red pepper flakes.
- Combine and serve: Pour dressing over salad and toss gently. Serve immediately or refrigerate for up to 2 hours to let flavors meld.
Notes
- Chef tip: To prevent browning, toss avocado with a bit of lime juice before adding to the salad.
- Best substitution: Substitute peaches or pineapple for the mango.
- Make-ahead: Prepare the salad and dressing separately. Combine just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too tart, add a drizzle of honey or a pinch of sugar to the dressing.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made ahead and dressed just before serving.
Nutrition Per Serving
- Calories: 150
- Protein: 2g
- Fat: 10g
- Carbs: 18g
- Fiber: 4g
- Sugar: 12g
- Sodium: 250mg
- Cholesterol: 0mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Mango Cucumber Salad with Blueberries and Avocado FAQs
Yes, prepare the salad and dressing separately. Combine just before serving.
Over-dressing the salad can make it soggy. Start with less dressing and add more if needed.
No, freezing is not recommended for this salad as it can cause the ingredients to break down and become mushy.
No, this salad is best served cold and does not require cooking.
Peaches or pineapple can be used as a substitute for mango.
A Warm Final Note
I can’t wait for you to try Fresh Mango Cucumber Salad with Blueberries and Avocado and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
