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 crisp and refreshing is to dress it just before serving. If you love recipes like this, you’ll also enjoy Classic White Bean and Kale Soup Recipe for Easy Dinner and Creamy Cajun Chicken Pasta Slow Cooker Recipe.
Why This Fresh Mango Cucumber Salad with Blueberries and Avocado Is Pure Comfort
- Crisp and refreshing
- Packed with sweet and tangy flavors
- Easy to make and perfect for cookouts
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.
- 2 ripe mangoes
- 1 large cucumber
- 1 pint blueberries
- 2 ripe avocados
- 1/4 cup olive oil
- 3 tbsp lime juice
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
- Optional: Red onion slices
- Optional: Crumbled feta cheese
- Optional: Chopped fresh mint
📝 Ingredient Notes
- mangoes: Choose ripe, fragrant mangoes for the best flavor.
🛒 Tools & Equipment I Recommend
- Mango splitter — Makes peeling and slicing mangoes easy. → See on Amazon
- Mandoline slicer — Ensures even, thin cucumber slices. → See on Amazon
How to Make Fresh Mango Cucumber Salad with Blueberries and Avocado
- Prepare the mangoes: Peel and slice the mangoes. Cut the slices into bite-sized pieces.
- Slice the cucumber: Using a mandoline slicer, thinly slice the cucumber lengthwise.
- Prepare the avocados: Peel and pit the avocados. Cut them into bite-sized pieces.
- Make the dressing: Whisk together olive oil, lime juice, honey, salt, and pepper.
- Assemble the salad: In a large bowl, combine mangoes, cucumber, blueberries, avocados, and cilantro. Pour the dressing over the salad and gently toss to combine.
Cook's Tips for Perfect Fresh Mango Cucumber Salad with Blueberries and Avocado
- Common mistake and fix: Don't dress the salad too far in advance to prevent it from getting soggy. Dress it just before serving.
- Tip: For a spicy kick, add some diced jalapeño to the salad.
- Tip: To make it a meal, add grilled chicken or shrimp to the salad.
Storing & Reheating Fresh Mango Cucumber Salad with Blueberries and Avocado
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the ingredients ahead of time, but dress the salad just before serving.
Freezing Fresh Mango Cucumber Salad with Blueberries and Avocado
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a shortcut, use a mango splitter to easily peel and slice the mangoes.
- Best substitution: If mangoes are not in season, you can substitute peaches or pineapple.
- Make-ahead: Prepare the ingredients ahead of time, but dress the salad just before serving.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the salad is too dry, add a little more lime juice or olive oil to the dressing.
Want to level up this recipe?
Salad spinner — Ensures crisp, dry salad greens every time. → Check price on Amazon
Fresh Mango Cucumber Salad with Blueberries and Avocado
Ingredients
Main Ingredients
- 2 ripe mangoes
- 1 large cucumber
- 1 pint blueberries
- 2 ripe avocados
Seasonings
- 1/4 cup olive oil
- 3 tbsp lime juice
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Red onion slices
- Crumbled feta cheese
- Chopped fresh mint
Instructions
- Prepare the mangoes: Peel and slice the mangoes. Cut the slices into bite-sized pieces.
- Slice the cucumber: Using a mandoline slicer, thinly slice the cucumber lengthwise.
- Prepare the avocados: Peel and pit the avocados. Cut them into bite-sized pieces.
- Make the dressing: Whisk together olive oil, lime juice, honey, salt, and pepper.
- Assemble the salad: In a large bowl, combine mangoes, cucumber, blueberries, avocados, and cilantro. Pour the dressing over the salad and gently toss to combine.
Notes
- Chef tip: For a shortcut, use a mango splitter to easily peel and slice the mangoes.
- Best substitution: If mangoes are not in season, you can substitute peaches or pineapple.
- Make-ahead: Prepare the ingredients ahead of time, but dress the salad just before serving.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If the salad is too dry, add a little more lime juice or olive oil to the dressing.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Prepare the ingredients ahead of time, but dress the salad just before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 4g
- Fat: 14g
- Carbs: 30g
- Fiber: 8g
- Sugar: 20g
- Sodium: 400mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Mango Cucumber Salad with Blueberries and Avocado FAQs
Yes, you can prepare the ingredients ahead of time, but dress the salad just before serving to prevent it from getting soggy.
Your salad may have turned out soggy if it was dressed too far in advance. Dress it just before serving to keep it crisp and refreshing.
No, this salad is not suitable for freezing.
This salad does not require cooking, so an air fryer is not necessary.
If mangoes are not in season, you can substitute peaches or pineapple.
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!
