Mango Cucumber Blueberry Avocado

This Mango Cucumber Salad with Blueberries and Avocado is a burst of summer in every bite and one of my favorite quick salads to bring to barbecues or eat for lunch on a hot day. The juicy mango and crisp cucumber balance perfectly with creamy avocado and tart blueberries for a dish that is light, colorful, and totally satisfying. It is so easy to make but always feels like something special when it hits the table.

The first time I made this salad was for a summer picnic and it disappeared in minutes. Now I make it on repeat any time I want a refreshing bowl of goodness.

Ingredients

• Mango: Fresh ripe mango gives juice and tropical sweetness Pick one that yields slightly when squeezed without being mushy
• Cucumber: Adds crunch and a cool bite Pick firm cucumbers with unblemished skin for the best texture
• Blueberries: Give tangy pops and gorgeous color Choose plump berries that are deep blue and avoid any with wrinkles
• Avocado: Brings creamy richness and healthy fat Use an avocado that is just yielding to the touch so it dices neatly
• Olive oil: Helps blend all the flavors and gives a silky finish Use a fresh cold-pressed olive oil for best taste
• Fresh lime juice: Lifts every bite with a citrus zing Squeeze from a fresh lime for the most vibrant flavor
• Honey: Balances the tart and sweet flavors Use real honey that is light and floral for gentler sweetness
• Salt: Brings out the flavors of all the ingredients Opt for flaky sea salt if you can for the finishing sprinkle
• Black pepper: Adds a subtle warmth and rounds out the salad Freshly cracked makes a big difference in taste
• Fresh cilantro: Gives a fragrant lively note to every spoonful Look for cilantro with deep green leaves not wilted

Step-by-Step Instructions

Prep the Mango:

Cut off both sides of the mango by slicing along the flat seed Scoop the flesh from each cheek with a large spoon then dice it into small neat pieces for even mixing

Prepare the Cucumber:

Peel the cucumber and slice off the ends Cut it in half lengthwise and use a spoon to scoop out the soft seeds Dice the cucumber halves into small cubes for a crunchy base

Rinse the Blueberries:

Pour the blueberries into a small colander and rinse under cold running water Swirl them gently with your fingers and remove any stray stems Let them drain well to avoid watering down the salad

Dice the Avocado:

Cut the avocado in half lengthwise and remove the pit Use a spoon to carefully scoop out the flesh onto a board Dice the flesh into cubes being careful to keep them chunky not mashed

Mix the Base:

Place the diced mango cucumber blueberries and avocado in a large salad bowl Toss them together with a soft spoon so everything is evenly distributed but the avocado stays in pieces

Make the Dressing:

In a separate small bowl add the olive oil fresh lime juice honey salt and black pepper Whisk until the mixture turns glossy and smooth so every bit will coat the fruit and vegetables

Dress the Salad:

Slowly pour the dressing over the bowl of fruit and veggies Gently toss with a large spoon to make sure every bite gets a hint of the sweet-tart dressing

Add Cilantro:

Finely chop a small handful of fresh cilantro Sprinkle it over the salad for a fresh burst of herbal flavor This step adds a lot of depth do not skip it

Final Toss:

Give the salad one last gentle toss just enough to mix the cilantro throughout and not break up the avocado

Chill or Serve:

You can serve the salad immediately or cover and refrigerate it for up to one hour if you want it extra cool and crisp

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The avocado in this salad is always my favorite part I love the creamy contrast it brings and remember how my little niece would always search out every avocado chunk first at our family lunches

Storage Tips

For best taste and texture enjoy this salad the same day you make it

If you must store leftovers keep them in an airtight container in the fridge and eat within one day to avoid soggy avocado

If making ahead leave out the avocado and add right before serving to keep its texture and color perfect

Ingredient Substitutions

If mango is not available try peaches or pineapple for a different sweet note

Feel free to swap blueberries for blackberries or even strawberries if needed

Fresh parsley or mint can stand in for cilantro to change up the flavor profile

Serving Suggestions

Serve this bright salad as a side with grilled chicken salmon or shrimp

Pile it onto buttery toast for a light breakfast or brunch

Spoon it over baby spinach for an instant main-course salad that is extra filling

Cultural and Seasonal Inspiration

This dish is inspired by the fruit salads common in tropical countries where ripe mangoes are a staple Combining fruit and cucumber is a trick I learned from summer street vendors back home Every year when mangoes show up at the market I feel like summer has officially started and this salad is my favorite way to celebrate

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Recipe FAQs

→ What type of mango works best for this dish?

Choose a ripe but firm mango—such as Kent or Ataulfo—for sweet flavor and easy dicing without excess mushiness.

→ Can I prepare this salad ahead of time?

You can prepare most of the ingredients ahead, but add the avocado and dressing just before serving to maintain freshness and prevent browning.

→ What alternatives can I use for cilantro?

If you prefer a different herb, fresh mint or parsley provides a similar refreshing lift.

→ How can I make the salad more filling?

Pair with grilled chicken, fish, or chickpeas for extra protein, or serve alongside quinoa for a heartier meal.

→ What other fruit pairs well in this combination?

Try adding sliced strawberries, diced pineapple, or pomegranate seeds for a different twist on the classic flavor medley.

→ Is there a vegan version of the dressing?

Swap honey for agave syrup or maple syrup for a plant-based dressing option.