Description
This Mango Cucumber Salad with Blueberries and Avocado is a vibrant and refreshing dish perfect for any occasion. It’s quick to prepare and packed with flavor.
Ingredients
- 1 medium mango, peeled and diced
- 1 medium cucumber, peeled, seeded, and diced
- ½ cup blueberries
- 1 ripe avocado, peeled and diced
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Peel and dice the mango.
- Peel, halve lengthwise, scoop out seeds from the cucumber, then dice.
- Rinse blueberries and remove excess water.
- Halve the avocado, remove the pit, scoop out the flesh, and dice.
- In a large bowl, combine mango, cucumber, blueberries, and avocado.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
- Pour dressing over the mixed ingredients, and gently toss—take care not to mash the avocado.
- Sprinkle chopped cilantro over the salad and give it a final gentle toss.
- Serve immediately, or refrigerate for up to 1 hour.
Notes
- For best results, prepare the avocado just before serving to prevent browning.
- Adjust honey to your sweetness preference.
- This salad is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American