What ingredients are in mango cucumber salad with blueberries and avocado?

This salad includes ripe mango, crisp cucumber, fresh blueberries, creamy avocado, and often a light dressing made from lime juice, olive oil, honey, and seasonings. Optional add-ins like nuts, herbs, or greens can boost both nutrition and flavor.

Can I make this fruit and veggie salad ahead of time?

Yes, you can prep Mango Cucumber Salad with Blueberries and Avocado ahead by chopping mango, cucumber, and blueberries up to a day before. Add avocado and dressing just before serving to keep everything fresh.

What dressing goes best with mango and avocado salads?

A honey-lime vinaigrette is a popular choice for Mango Cucumber Salad with Blueberries and Avocado. The citrus balances the sweetness of the mango and blueberries, while olive oil and honey bring the flavors together. Balsamic or citrus-based dressings also work well.

How do you keep avocado fresh in salad?

To keep avocado fresh in Mango Cucumber Salad with Blueberries and Avocado, toss the diced avocado in lime or lemon juice and add it just before serving. Storing the pit with the salad and keeping the container airtight also helps prevent browning.

Mango Cucumber Salad with Blueberries and Avocado: 5 Fresh Secrets

Mango Cucumber Salad with Blueberries and Avocado: A Fresh Summer Favorite from Paula’s Kitchen

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Mango Cucumber Salad with Blueberries and Avocado is a bright, refreshing salad packed with sweet mango, crisp cucumber, juicy blueberries, and creamy avocado. A light honey-lime vinaigrette brings it all together for a healthy dish that’s perfect for summer gatherings or a quick, nutritious lunch. Inspired by Paula’s Kitchen, this salad is simple, beautiful, and sure to become a new favorite.

Author: Paula
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ripe mango, peeled and diced
1 large cucumber, sliced (English or Persian work best)
1 cup fresh blueberries
1 ripe avocado, diced
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
Pinch of salt and pepper
(Optional) 2 tablespoons chopped fresh mint or cilantro
(Optional) 2 tablespoons toasted almonds or pumpkin seeds for crunch

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Instructions

Peel and dice the mango. Slice the cucumber and halve the avocado.
Rinse the blueberries and pat them dry.
In a large bowl, combine mango, cucumber, blueberries, and avocado.
In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
Pour the dressing over the salad and toss gently to coat.
Add fresh mint, cilantro, or seeds if desired. Serve immediately and enjoy!

Notes

Add avocado just before serving to keep it fresh and creamy.
Store leftovers in an airtight container for up to 1 day; add extra lime juice to keep avocado vibrant.
For more color, add pineapple or kiwi.
Make it a meal: serve over greens, quinoa, or with grilled chicken.
This salad is naturally gluten-free, vegetarian, and easy to adapt for vegan diets.

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