Description

Juicy mango, crunchy cucumber, peppery arugula, and creamy avocado tossed with sweet blueberries and a tangy cilantro lime vinaigrette.

Ingredients

Salad:

1 champagne mango, peeled, seeded, and diced

1 Persian cucumber, diced

¼ red onion, minced (let sit 15 minutes for milder flavor)

3 cups arugula

1 avocado, chopped

½ cup blueberries

¼ cup walnuts, toasted

¼ cup fresh cilantro

Cilantro Lime Vinaigrette:

2 Tbsp lime juice

1 tsp maple syrup

3 Tbsp extra virgin olive oil

1 Tbsp fresh cilantro, chopped

1 tsp garlic powder

Pinch of sea salt

Dash of freshly cracked black pepper

Cook Mode Prevent your screen from going dark

Instructions

Make the vinaigrette: In a small jar or bowl, whisk together lime juice, maple syrup, olive oil, cilantro, garlic powder, salt, and pepper.

Assemble the salad: In a large bowl, combine mango, cucumber, red onion, arugula, avocado, blueberries, walnuts, and cilantro.

Dress & serve: Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately for best flavor and texture.

Notes

To toast walnuts: Place in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant.

Make-ahead tip: You can prep the vinaigrette up to 3 days in advance and store it in the fridge. Chop the fruits and vegetables just before serving to maintain freshness.

Mango tip: Champagne mangoes are naturally sweeter and less fibrous than other varieties, but any ripe mango will work.

Avocado browning: If you’re making the salad ahead of time, add avocado just before serving to prevent browning.

Extra crunch: Swap walnuts for toasted almonds, pecans, or pumpkin seeds.

Make it a meal: Top with grilled chicken, shrimp, or chickpeas for extra protein.

Prep Time: 10 minutes
Cook Time: Servings: 4
Category: Salad, Side Dish
Method: Stovetop
Cuisine: American, Fusion