Ingredients
2 ripe mangoes, diced
1 large English cucumber, diced
1 cup fresh blueberries
1 large avocado, diced
1/4 red onion, thinly sliced or finely diced
1/4 cup fresh mint or cilantro, chopped (optional)
3 tablespoons fresh lime juice
1 tablespoon olive oil
1–2 teaspoons honey or maple syrup
1/4 teaspoon salt
Pinch of black pepper
Instructions
1. 1. Prepare Your Ingredients: Thoroughly wash all produce. Peel and dice mangoes into 1/2-inch cubes. Dice cucumber into similar-sized pieces. Halve any larger blueberries if desired. Dice avocado last to prevent browning. Thinly slice or finely dice red onion. Finely chop fresh mint or cilantro.
2. 2. Whisk the Dressing: In a small bowl, combine fresh lime juice, olive oil, honey (or maple syrup), salt, and black pepper. Whisk until well combined and honey dissolves. Taste and adjust sweetness or tartness as needed.
3. 3. Combine Salad Ingredients: In a large mixing bowl, gently add diced mango, cucumber, blueberries, and red onion.
4. 4. Dress the Salad: Pour the dressing over the mixture and toss gently to coat evenly.
5. 5. Add Avocado and Herbs: Add diced avocado and chopped herbs. Gently fold to incorporate without mashing avocado.
6. 6. Serve Immediately: Enjoy fresh for best texture and flavor.
Notes
This salad is best served fresh. For meal prep, chop mango, cucumber, blueberries, and onion separately and make dressing; add avocado just before serving. Use English cucumber for best texture. Adjust honey or lime juice to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian, Gluten-free, Dairy-free, Vegan (if using maple syrup)
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1.7g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg