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Mango Cucumber Salad with Blueberries and Avocado

A vibrant, hydrating, and healthy summer salad combining sweet mango, crisp cucumber, tart blueberries, and creamy avocado, tossed in a zesty lime poppy seed dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Tropical
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 2 large mangoes peeled, pitted, and diced
  • 1 large English cucumber sliced into half-moons
  • 1.5 cups fresh blueberries washed
  • 1 large avocado pitted, peeled, and diced
  • 0.25 cup fresh cilantro finely chopped
  • 2 tbsp fresh mint leaves finely chopped
Dressing
  • 3 tbsp fresh lime juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey or maple syrup
  • 1 tsp poppy seeds or black sesame seeds
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly ground

Equipment

  • Cutting Board
  • Chef's Knife
  • Large Mixing Bowl
  • Small Jar or Whisk

Method
 

  1. In a small jar or bowl, whisk together the lime juice, olive oil, honey, poppy seeds, salt, and pepper to make the dressing.
  2. In a large serving bowl, combine the diced mango, sliced cucumber, blueberries, cilantro, and mint.
  3. Pour the dressing over the fruit and vegetable mixture and toss gently to coat evenly.
  4. Add the diced avocado to the bowl and gently fold it into the salad, being careful not to mash it.
  5. Serve immediately, or let chill in the refrigerator for 10-15 minutes to let flavors meld.

Notes

To ensure the avocado stays intact, make sure it is not overripe and always fold it in at the very end after tossing the rest of the ingredients with the dressing.