Description
A vibrant and refreshing salad featuring sweet mango, crisp cucumber, and creamy avocado, perfect for summer gatherings.
Ingredients
- 2 ripe mangoes, peeled and cut into 1/2-inch cubes (about 2 cups)
- 1 large English cucumber, halved lengthwise and thinly sliced (or 2 small cucumbers)
- 1 cup fresh blueberries, rinsed and patted dry
- 1 ripe avocado, diced
- 1/4 small red onion, very thinly sliced
- 1/4 cup fresh cilantro leaves, coarsely chopped (optional)
- Zest and juice of 1 lime (about 2 tablespoons juice)
- 2 teaspoons honey or agave syrup (adjust for sweetness)
- 1–2 tablespoons extra-virgin olive oil
- 1/4 teaspoon fine sea salt (plus more to taste)
- Freshly ground black pepper, a pinch
- Optional: 1 small jalapeño, seeded and minced; 2 tablespoons toasted pepitas
Instructions
- Prep the fruit and vegetables: peel and cube mango, slice cucumber, halve and dice avocado, thinly slice red onion, and rinse blueberries. Keep avocado and mango in a single layer until ready to toss to avoid browning.
- Make the dressing: whisk lime juice, lime zest, honey (or agave), olive oil, salt, and pepper in a small bowl until combined. Taste and adjust sweetness or acidity.
- Combine base ingredients: in a large bowl, gently fold together mango, cucumber, blueberries, and red onion. Add cilantro or mint if using.
- Add avocado last: carefully fold in diced avocado to retain its shape. Drizzle dressing over the salad and toss gently — two or three folds are usually enough.
- Chill briefly: let the salad rest in the fridge for 10–15 minutes to let flavors marry, but serve within an hour for optimal avocado texture.
- Finish and serve: give a final gentle toss, check seasoning, and sprinkle toasted pepitas if using.
Notes
This salad can be made vegan by choosing an appropriate dressing. To prevent browning, toss diced avocado in lime juice immediately after cutting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan