Mango Cucumber Salad with Blueberry and Avocado
A vibrant and refreshing salad featuring champagne mangoes, crunchy cucumbers, creamy avocados, and juicy blueberries, all tossed in a zesty lime vinaigrette—perfect for summer days!
Ingredients
For the salad
- 1 champagne mango (peeled, seeded, and diced)
- 1 Persian cucumber (diced)
- ¼ cup red onion (minced and let sit for 15 min)
- 3 cups arugula Swap for spinach or mixed greens if preferred
- 1 avocado (chopped)
- ½ cup blueberries
- ¼ cup walnuts (toasted) Substitutes: almonds or pecans
- ¼ cup cilantro
For the dressing
- 2 tablespoons lime juice
- 1 teaspoon maple syrup Switch to agave for vegan option
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh cilantro (chopped)
- 1 teaspoon garlic powder
- 1 pinch sea salt
- 1 dash freshly cracked black pepper
Instructions
Preparation
- In a small jar or bowl, whisk together the lime juice, maple syrup, olive oil, garlic powder, sea salt, and black pepper to make the vinaigrette. Taste and adjust seasoning as necessary.
- In a large bowl, add the diced mango, cucumber, minced onion, arugula, chopped avocado, blueberries, toasted walnuts, and cilantro.
Serving
- Drizzle the vinaigrette over the salad ingredients and toss gently to combine without smashing the avocado.
- Plate the salad and enjoy immediately!
Notes
If you have leftovers, store them in an airtight container in the fridge for up to a day. To keep the avocado from browning, enjoy this salad fresh. Consider serving it as a side with grilled meats or on its own as a light meal.