Juicy and refreshing, Mango Cucumber Salad with Blueberry and Avocado is the perfect dish for any occasion. This vibrant salad combines sweet mangoes, crunchy cucumbers, and creamy avocado, all nestled on a bed of peppery arugula. Tossed in a delightful Cilantro Lime Vinaigrette, it promises to be a hit at summer picnics, barbecues, or as a light meal on warm days. The unique blend of flavors and textures makes this salad not only delicious but also visually stunning.
Jump to:
- Why You’ll Love This Recipe
- Tools and Preparation
- Essential Tools and Equipment
- Importance of Each Tool
- Ingredients
- For the Salad
- For the Cilantro Lime Vinaigrette
- How to Make Mango Cucumber Salad with Blueberry and Avocado
- Step 1: Prepare the Vinaigrette
- Step 2: Assemble the Salad
- Step 3: Serve
- How to Serve Mango Cucumber Salad with Blueberry and Avocado
- As a Standalone Meal
- With Grilled Proteins
- On a Bed of Greens
- As an Appetizer
- At Summer Gatherings
- How to Perfect Mango Cucumber Salad with Blueberry and Avocado
- Best Side Dishes for Mango Cucumber Salad with Blueberry and Avocado
- Common Mistakes to Avoid
- Refrigerator Storage
- Freezing Mango Cucumber Salad with Blueberry and Avocado
- Reheating Mango Cucumber Salad with Blueberry and Avocado
- Frequently Asked Questions
- What makes this Mango Cucumber Salad with Blueberry and Avocado refreshing?
- Can I customize the Mango Cucumber Salad with Blueberry and Avocado?
- Is this Mango Cucumber Salad suitable for meal prep?
- How many calories are in a serving of this salad?
- Final Thoughts
- 📖 Recipe Card
Why You’ll Love This Recipe
- Quick Preparation: This salad takes just 10 minutes to prepare, making it perfect for busy weeknights or last-minute gatherings.
- Bursting with Flavor: The combination of sweet mango, tart blueberries, and zesty lime creates a refreshing taste that excites the palate.
- Nutritious and Healthy: Packed with vitamins and healthy fats from avocados and walnuts, this salad is as nutritious as it is tasty.
- Versatile Dish: Enjoy it as a standalone meal or serve it as a side dish for grilled meats or fish.
- Vegan-Friendly: This recipe contains no animal products, making it suitable for vegan diets.
Tools and Preparation
To make your salad-making process easier, having the right tools on hand is essential. Here’s what you will need.
Essential Tools and Equipment
- Mixing bowl
- Small jar or bowl (for vinaigrette)
- Whisk or fork
- Knife
- Cutting board
Importance of Each Tool
- Mixing bowl: A large bowl allows you to combine all ingredients without spilling.
- Small jar or bowl: Perfect for whisking together the vinaigrette; using a jar makes it easy to store any leftovers.
- Knife: A sharp knife helps you dice mangoes and other ingredients with ease.
Ingredients
For the 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
For the 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
How to Make Mango Cucumber Salad with Blueberry and Avocado
Step 1: Prepare the Vinaigrette
In a small jar or bowl:
1. Whisk together lime juice, maple syrup, extra virgin olive oil, fresh cilantro, garlic powder, sea salt, and black pepper until well combined.
Step 2: Assemble the Salad
In a large mixing bowl:
1. Add diced mango, cucumber, minced red onion (that has been sitting for 15 minutes), arugula, chopped avocado, blueberries, toasted walnuts, and cilantro.
2. Drizzle the prepared vinaigrette over the salad.
3. Toss gently to combine all ingredients without mashing the avocado.
Step 3: Serve
Enjoy your delicious Mango Cucumber Salad with Blueberry and Avocado immediately for the best flavor!
This simple yet flavorful dish is sure to impress friends and family alike while keeping your meals healthy!
How to Serve Mango Cucumber Salad with Blueberry and Avocado
This vibrant Mango Cucumber Salad with Blueberry and Avocado is incredibly versatile. Whether you’re serving it as a light lunch or as a side dish at dinner, there are plenty of creative ways to enjoy it.
As a Standalone Meal
- Perfect for a light lunch on its own.
- Add some grilled chicken or shrimp for extra protein.
With Grilled Proteins
- Serve alongside grilled chicken or fish for a refreshing contrast.
- The salad enhances the flavors of smoky meats beautifully.
On a Bed of Greens
- Place it on a bed of mixed greens for added texture.
- Mix in other veggies for more color and nutrients.
As an Appetizer
- Serve small portions as a starter in shot glasses.
- A delightful way to whet the appetite before the main course.
At Summer Gatherings
- Ideal for barbecues and picnics due to its fresh flavors.
- Pair with other summer dishes to create a colorful spread.
How to Perfect Mango Cucumber Salad with Blueberry and Avocado
To elevate your Mango Cucumber Salad with Blueberry and Avocado, consider these simple tips. Each suggestion can enhance flavors and presentation.
- Choose ripe mangoes – Ensure your mango is sweet and juicy for optimal flavor.
- Use fresh ingredients – Fresh cucumbers, avocados, and blueberries will provide the best taste and texture.
- Chill before serving – Refrigerating the salad allows the flavors to meld together beautifully.
- Adjust seasoning – Taste the dressing before adding it; you might want more lime juice or salt.
- Add texture – Consider including seeds or crunchy toppings like pumpkin seeds for added crunch.
- Serve immediately – For best taste, enjoy soon after assembling to prevent wilting.
Best Side Dishes for Mango Cucumber Salad with Blueberry and Avocado
Complement your Mango Cucumber Salad with Blueberry and Avocado by pairing it with suitable side dishes. Here are some tasty ideas that work well together.
- Grilled Chicken Skewers – Marinated in citrus spices, they add protein without overpowering the salad’s freshness.
- Quinoa Pilaf – A light, nutty option that adds heartiness while keeping things healthy.
- Roasted Sweet Potatoes – Their sweetness contrasts nicely with the tangy salad, making each bite delightful.
- Garlic Bread – Crunchy and buttery, this classic pairs well with any salad, offering comforting flavors.
- Stuffed Peppers – Colorful and filled with grains or beans, they make an excellent accompaniment for a balanced meal.
- Vegetable Spring Rolls – Light and fresh, they enhance the overall vibrant theme of your meal.
Common Mistakes to Avoid
When making Mango Cucumber Salad with Blueberry and Avocado, avoiding common mistakes can enhance your dish’s flavor and presentation.
- Using Overripe Ingredients: Ensure your mango and avocado are ripe but not mushy. Overripe fruits can lead to a less appealing texture.
- Skipping the Vinaigrette: Don’t forget to prepare the Cilantro Lime Vinaigrette. It adds essential flavor and ties all the ingredients together.
- Not Letting Onion Sit: Allowing minced onion to sit for 15 minutes is crucial. This step mellows its flavor, making it milder and more enjoyable in the salad.
- Ignoring Seasoning: A pinch of sea salt and freshly cracked black pepper can elevate the dish. Always season your salad for a balanced taste.
- Neglecting Texture: Mixing soft and crunchy elements is key. Ensure you include both avocados and walnuts for varied textures in each bite.
Refrigerator Storage
- Store in an airtight container.
- Best consumed within 2 days for optimal freshness.
Freezing Mango Cucumber Salad with Blueberry and Avocado
- Freezing is not recommended as it affects the texture of fresh ingredients.
- If necessary, consider freezing only the vinaigrette separately.
Reheating Mango Cucumber Salad with Blueberry and Avocado
- Oven: Not suitable for reheating fresh salads; best enjoyed cold.
- Microwave: Avoid microwaving, as it will wilt fresh ingredients.
- Stovetop: Not applicable; serve salad chilled for best results.
Frequently Asked Questions
What makes this Mango Cucumber Salad with Blueberry and Avocado refreshing?
This salad combines juicy mango, crunchy cucumber, and creamy avocado, creating a delightful contrast. The Cilantro Lime Vinaigrette adds a zesty kick that enhances freshness.
Can I customize the Mango Cucumber Salad with Blueberry and Avocado?
Absolutely! Feel free to add other fruits like strawberries or nuts of your choice. You can also swap arugula for spinach or kale based on preference.
Is this Mango Cucumber Salad suitable for meal prep?
Yes! This salad can be prepped ahead of time. Just keep the dressing separate until you’re ready to serve to maintain freshness.
How many calories are in a serving of this salad?
Each serving contains approximately 281 kcal, making it a healthy addition to any meal plan.
Final Thoughts
Mango Cucumber Salad with Blueberry and Avocado is a colorful, refreshing dish perfect for summer gatherings or light meals. Its versatility allows you to customize it to your liking while still enjoying its vibrant flavors. Give this recipe a try today!
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Mango Cucumber Salad with Blueberry and Avocado
- Total Time: 0 hours
- Yield: Serves 4
Description
Mango Cucumber Salad with Blueberry and Avocado is a vibrant and refreshing dish perfect for warm days. This salad combines the luscious sweetness of ripe mangoes, the crunch of Persian cucumbers, and the creaminess of avocado, all beautifully complemented by tart blueberries. Nestled atop a bed of peppery arugula and dressed in a zesty Cilantro Lime Vinaigrette, this salad not only pleases the palate but is also visually stunning. It’s ideal for summer picnics, barbecues, or as a light meal that’s both nutritious and satisfying.
Ingredients
- 1 champagne mango, peeled and diced
- 1 Persian cucumber, diced
- ¼ red onion, minced
- 3 cups arugula
- 1 avocado, chopped
- ½ cup blueberries
- ¼ cup walnuts, toasted
- ¼ cup cilantro
Instructions
- Prepare the vinaigrette by whisking together lime juice, maple syrup, olive oil, cilantro, garlic powder, salt, and pepper in a small jar or bowl.
- In a large mixing bowl, combine diced mango, cucumber, minced red onion (let sit for 15 minutes), arugula, avocado, blueberries, walnuts, and cilantro.
- Drizzle the vinaigrette over the salad and gently toss to combine without mashing the avocado.
- Serve immediately for the best flavor.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: Tossing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 281
- Sugar: 8g
- Sodium: 115mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 9g
- Protein: 6g
- Cholesterol: 0mg
