Name: Mango Cucumber Salad with Blueberry and Avocado Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: International
Ingredients: 1 champagne mango, peeled, seeded, and diced; 1 Persian cucumber, diced; 1/4 red onion, minced and let sit for 15 minutes; 3 cups arugula; 1 avocado, chopped; 1/2 cup blueberries; 1/4 cup walnuts, toasted; 1/4 cup cilantro; 2 Tablespoons lime juice; 1 teaspoon maple syrup; 3 Tablespoons extra virgin olive oil; 1 Tablespoon fresh cilantro, chopped; 1 teaspoon garlic powder; A pinch of sea salt; A dash of freshly cracked black pepper

Jump to Recipe

If you’re craving a salad that sings with fresh flavors and bursts of vibrant color, Mango Cucumber Salad with Blueberry and Avocado is about to become your new obsession. This refreshing medley is packed with juicy mango, crisp cucumber, creamy avocado, sweet blueberries, and zesty lime vinaigrette—all nestled over tender arugula. Perfect for picnics, potlucks, or just a sunny lunch at home, this salad strikes a beautiful balance of sweet, tangy, and savory. Whether you’re serving it alongside grilled favorites or savoring it solo, get ready to fall in love with every bite.

Mango Cucumber Salad with Blueberry and Avocado Recipe - Recipe Image

Ingredients You’ll Need

What makes this Mango Cucumber Salad with Blueberry and Avocado so magical is how simple, yet thoughtfully chosen, each ingredient is. Every component brings its own personality—sweetness, crunch, creaminess, or a pop of freshness—that makes this salad a feast for both the eyes and the palate.

Champagne mango: Opt for this variety because its sweetness and velvety texture are unmatched—dice it for golden perfection in every forkful.
Persian cucumber: These cucumbers are crisp, seedless, and their mild flavor lets the fruit and greens shine.
Red onion: Mincing and letting them rest ensures a gentle bite without overpowering the other flavors.
Arugula: Peppery arugula leaves serve as the perfect fresh base that wakes up all the other ingredients.
Avocado: A creamy avocado adds richness, healthy fats, and a mellow green color that ties it all together.
Blueberries: A handful of blueberries turns the salad into a jewel box of sweetness and color.
Walnuts (toasted): Toasting the walnuts draws out their earthy flavor and adds a satisfying crunch.
Cilantro: Fresh cilantro brightens up the bowl and brings a garden-fresh aroma in every forkful.
Lime juice: The zing of lime brings out the fruits’ natural sweetness and keeps the avocado vibrant.
Maple syrup: Just a touch for that gentle, rounded sweetness in the vinaigrette.
Extra virgin olive oil: It creates a lush consistency for the dressing, bringing everything together.
Fresh cilantro (for the vinaigrette): Extra cilantro in the dressing doubles the herbal flavor.
Garlic powder: A secret weapon for savory depth in the vinaigrette.
Sea salt: Just a pinch to amplify the salad’s natural tastes.
Freshly cracked black pepper: Adds a finishing touch of subtle spice.

How to Make Mango Cucumber Salad with Blueberry and Avocado

Step 1: Prepare the Vinaigrette

Start by giving your dressing some love! In a small jar or bowl, whisk together lime juice, maple syrup, extra virgin olive oil, freshly chopped cilantro, garlic powder, sea salt, and black pepper. This quick homemade vinaigrette packs citrusy zing and a hint of sweetness, making it the backbone of your Mango Cucumber Salad with Blueberry and Avocado. Whisk until everything is smoothly blended and set it aside while you prepare the rest.

Step 2: Mince and Rest the Red Onion

Mince a quarter of a red onion and let it sit for about 15 minutes. This extra step is totally worth it—it mellows out the onion, softens the spice, and ensures it blends beautifully with the salad’s gentle, fruity flavors. You get all the bright notes, without any harshness.

Step 3: Prep the Fresh Ingredients

Dice the champagne mango and Persian cucumber into bite-sized cubes. Chop the avocado and coarsely chop the toasted walnuts. Gather your arugula and fresh cilantro. Having everything prepped and ready makes assembling the salad a total breeze, and it keeps the colors crisp and appealing in your Mango Cucumber Salad with Blueberry and Avocado.

Step 4: Combine Everything

In a large salad bowl, gently add the diced mango, cucumber, rested red onion, arugula, chopped avocado, blueberries, toasted walnuts, and cilantro. The colors are already dazzling! Pour the vinaigrette over the top and, using two large spoonfuls or salad tongs, toss everything together with care. The goal is a gentle mix—enough to coat each piece in dressing without mashing your beautiful fruit and avocado.

Step 5: Taste and Enjoy

Give your Mango Cucumber Salad with Blueberry and Avocado a taste, and add a final pinch of salt or an extra squeeze of lime if you like a bit more punch. Serve immediately while the greens are crisp and the fruits are at their freshest.

How to Serve Mango Cucumber Salad with Blueberry and Avocado

Garnishes

When it comes to finishing touches, a sprinkle of extra toasted walnuts or a scattering of fresh cilantro leaves makes your Mango Cucumber Salad with Blueberry and Avocado look as dazzling as it tastes. For a hint of dramatic color, a few chunky slices of extra mango or avocado on top bring a restaurant-worthy flair.

Side Dishes

This salad plays beautifully with a variety of main dishes. Pair it with grilled chicken, salmon, or tofu for a light, wholesome meal. Homemade sourdough or a rustic multigrain bread on the side will soak up the vinaigrette, making every bite even more satisfying.

Creative Ways to Present

For a show-stopping starter at your next gathering, try serving individual portions of Mango Cucumber Salad with Blueberry and Avocado in cocktail glasses, lettuce cups, or small bowls with edible flowers on top. Layer it in jars for picnic-perfect portability, or offer “build-your-own” salad bowls with extra toppings for your guests to personalize.

Make Ahead and Storage

Storing Leftovers

If you find yourself with a bit of leftover Mango Cucumber Salad with Blueberry and Avocado (a rare feat!), store it in an airtight container in the fridge. It will stay delicious for up to 24 hours. The arugula and avocado are at their best fresh, so plan to enjoy leftovers soon after making.

Freezing

Freezing isn’t recommended for this salad. The fresh ingredients, especially the mango, blueberries, and avocado, simply don’t retain their lovely texture and vibrant flavors after thawing. Stick to making it fresh for maximum cheer.

Reheating

Salad lovers rejoice: no reheating needed! This Mango Cucumber Salad with Blueberry and Avocado is designed to be eaten cold, making it perfect for warm weather meals, quick lunches, or grab-and-go enjoyment straight from the fridge.

FAQs

Can I substitute a different type of mango?

Absolutely! While champagne mango has an extra creamy texture and delicate sweetness, feel free to use any ripe mango you have on hand. Just choose one that’s juicy and not stringy for best results in your Mango Cucumber Salad with Blueberry and Avocado.

What can I use instead of arugula?

If arugula isn’t your favorite, baby spinach or mixed spring greens are delicious alternatives. Their mild flavor won’t overpower the fruit, and they make the salad just as vibrant.

Can I prepare the salad ahead of time?

You can prep the ingredients and vinaigrette in advance—just keep them separate and wait to chop the avocado until right before serving. Toss everything together at the last minute for the freshest, prettiest Mango Cucumber Salad with Blueberry and Avocado.

How do I toast walnuts for the salad?

Toast walnuts by placing them in a dry skillet over medium heat for 2-4 minutes, stirring often until they’re fragrant and just golden—but watch closely, as nuts burn fast. Let them cool before adding to your salad for that irresistible crunch.

Is this salad suitable for vegans and gluten-free diets?

Yes! Every ingredient in the Mango Cucumber Salad with Blueberry and Avocado is naturally vegan and gluten free, making it a crowd-pleasing dish for almost any dietary preference. Just double-check your maple syrup and walnuts to ensure no cross-contamination if serving guests with allergies.

Final Thoughts

Whether you’re lightening up lunch or bringing a new star dish to your summer table, you really can’t go wrong with Mango Cucumber Salad with Blueberry and Avocado. Its combination of flavors and textures is irresistibly fresh and altogether unique—one taste, and you’ll want to make it again and again. Give it a whirl and add a dose of sunshine to your next meal!

Mango Cucumber Salad with Blueberry and Avocado Recipe

★★★★★

5 from 22 reviews

Author: lina
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A refreshing and colorful Mango Cucumber Salad with a delightful mix of flavors and textures from blueberries, avocado, and walnuts, all tossed in a zesty lime vinaigrette.

Instructions

Whisk: In a small jar or bowl, whisk together all the ingredients of the vinaigrette.
Toss: In a large bowl, combine mango, cucumber, onion, arugula, avocado, blueberries, walnuts, and cilantro. Drizzle the dressing over the salad and toss gently to coat.
Enjoy!

Prep Time: 15 minutes
Category: Salad
Method: Tossing
Cuisine: International