Mango Cucumber Salad with Blueberries and Avocado
Mango Cucumber Salad with Blueberries and Avocado is a deliciously vibrant dish that combines the sweetness of mango and blueberries with the refreshing crunch of cucumber and creaminess of avocado. This salad is perfect for warm weather gatherings, picnics, or as a light appetizer. Not only does it look stunning with its colorful ingredients, but it also offers a wealth of nutrients, making it an ideal choice for health-conscious eaters. In just 15 minutes, you can whip up this easy recipe that’s both satisfying and visually appealing.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Salad
- Method: No Cooking
- Cuisine: Fusion
Ingredients
Scale
- 1 medium mango, peeled and diced
- 1 medium cucumber, peeled and diced
- 1/2 cup blueberries
- 1 ripe avocado, peeled and diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the mango by peeling it and dicing into small pieces.
- Peel the cucumber; slice it lengthwise to scoop out seeds before dicing.
- Rinse the blueberries under cold water.
- Cut the avocado in half, remove the pit, and dice into cubes.
- In a mixing bowl, combine all diced ingredients.
- In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper for the dressing.
- Pour dressing over salad mixture and toss gently to coat evenly.
- Top with chopped cilantro before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 10g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg