Mango Cucumber Salad with Blueberry and Avocado

Why You’ll Love This Recipe

I love how this salad blends sweet, tangy, and fresh flavors into one colorful bowl. The mango brings tropical sweetness, the cucumber adds crunch, and the avocado gives a creamy, rich texture. The blueberries add little pops of tartness that keep things interesting. Plus, the cilantro lime vinaigrette ties everything together with a zesty kick. This is one of those recipes that feels gourmet but comes together in minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 champagne mango, peeled, seeded, and diced

• 1 Persian cucumber, diced

• ¼ red onion, minced and left to sit for 15 minutes

• 3 cups arugula

• 1 avocado, chopped

• ½ cup blueberries

• ¼ cup walnuts, toasted

• ¼ cup cilantro

For the cilantro lime vinaigrette:

• 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 sea salt

• A dash freshly cracked black pepper

directions

1. In a small jar or bowl, whisk together all the vinaigrette ingredients until well combined.

2. In a large bowl, add the mango, cucumber, onion, arugula, avocado, blueberries, walnuts, and cilantro.

3. Drizzle the vinaigrette over the salad and toss gently until everything is coated.

4. Serve immediately and enjoy.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes from start to finish, making it perfect for a quick lunch, side dish, or light dinner.

Variations

• I sometimes swap champagne mango with regular mango if that’s what I have.

• I use baby spinach instead of arugula when I want a milder green.

• For extra crunch, I replace walnuts with toasted almonds or pecans.

• I’ve tried adding feta cheese for a tangy twist, and it pairs wonderfully with the sweetness of the mango.

• If I want more protein, I add grilled shrimp or chicken on top.

storage/reheating

I store any leftover salad without the dressing in an airtight container in the fridge for up to 1 day. Once dressed, it’s best eaten right away since the arugula and avocado soften quickly. The vinaigrette can be made ahead and kept in the fridge for up to 4 days. I give it a quick shake before using.

FAQs

Can I make this salad ahead of time?

I prepare the ingredients ahead of time but keep them separate from the dressing until just before serving to keep everything fresh.

What can I use instead of champagne mango?

I use any ripe mango variety I can find, such as Ataulfo or Kent.

Is there a way to make this salad nut-free?

I replace walnuts with pumpkin seeds or sunflower seeds for a nut-free crunch.

Can I use frozen blueberries?

I prefer fresh blueberries for the best texture, but thawed frozen blueberries work if drained well.

How can I make the dressing creamier?

I sometimes blend the vinaigrette with a bit of avocado or Greek yogurt for a creamier dressing.

Conclusion

This mango cucumber salad with blueberry and avocado is my go-to when I want something quick, colorful, and full of flavor. It’s the perfect mix of sweet, tangy, and fresh, and it’s versatile enough to adapt to whatever I have in my kitchen. Every bite feels like summer on a plate.