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
Scale
- 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