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Mango Cucumber Salad with Blueberries and Avocado Recipe

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4.4 from 11 reviews

A vibrant and refreshing Mango Cucumber Salad combining sweet mango, crisp cucumber, creamy avocado, juicy blueberries, peppery arugula, and toasted walnuts, all tossed in a bright lime maple dressing for a perfect balance of flavors and textures.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Salad Ingredients

  • 1 Champagne mango, peeled, seeded, and diced
  • 1 Persian cucumber, diced
  • 0.25 red onion, minced
  • 3 cups arugula
  • 1 ripe avocado, chopped
  • 0.5 cup fresh blueberries
  • 0.25 cup walnuts, toasted
  • 0.25 cup fresh cilantro, chopped

Dressing Ingredients

  • 2 tbsp fresh lime juice
  • 1 tsp maple syrup
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh cilantro, finely chopped
  • 1 tsp garlic powder
  • Sea salt, to taste
  • Black pepper, to taste

Instructions

  1. Soften Onion: Place the minced red onion in a small bowl and let it sit for 15 minutes to mellow and soften its flavor.
  2. Prepare Dressing: In a small bowl or jar, whisk together the lime juice and maple syrup. Slowly add the olive oil while whisking continuously until the dressing is smooth. Stir in finely chopped cilantro, garlic powder, sea salt, and black pepper to taste.
  3. Combine Base Ingredients: In a large mixing bowl, add the arugula, diced cucumber, and chopped avocado to serve as the salad base.
  4. Add Fruit and Nuts: Incorporate the diced mango, fresh blueberries, and toasted walnuts into the salad bowl.
  5. Toss with Dressing: Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly without bruising the delicate fruit and greens.
  6. Finish Salad: Add the softened red onion and extra chopped cilantro to the salad, then toss lightly once more to distribute.
  7. Serve: Serve the salad immediately to enjoy the freshest textures and flavors.

Notes

  • Use English or Persian cucumber for less water content and firmer texture.
  • Add avocado just before serving to maintain its creamy texture and prevent browning.
  • You can prepare the mango, cucumber, onion, and dressing up to 24 hours in advance for convenience.
  • Store any leftovers in the refrigerator and consume within 1 day for best freshness.

Find it online: https://cheftinaskitchen.com/mango-cucumber-salad-with-blueberries-and-avocado-recipe/