Fresh Mango Cucumber Salad with Blueberries and Avocado
This fresh Mango Cucumber Salad with Blueberries and Avocado is the ultimate summer side dish. After making it dozens of times, I’ve discovered the secret to keeping it crispy and refreshing. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Smashed Potatoes with Olive Tapenade and Easy Street Corn Chicken Bowl.
Why This Fresh Mango Cucumber Salad with Blueberries and Avocado Is Pure Comfort
- Bursting with tropical flavors
- Easy to make ahead
- Perfect for summer cookouts
- Crispy and refreshing
What You'll Need for Fresh Mango Cucumber Salad with Blueberries and Avocado
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 ripe mango
- 1 large cucumber
- 1 ripe avocado
- 1 cup fresh blueberries
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- Optional: Crumbled feta cheese
- Optional: Chopped red onion
- Optional: Toasted coconut flakes
📝 Ingredient Notes
- mango: Choose a ripe, sweet mango for best flavor.
🛒 Tools & Equipment I Recommend
- Mango splitter — Makes peeling and slicing mango a breeze. → See on Amazon
- Mandoline slicer — Ensures even, thin slices for perfect salad texture. → See on Amazon
How to Make Fresh Mango Cucumber Salad with Blueberries and Avocado
- Prepare the mango: Peel and slice the mango, then cut the slices into bite-sized pieces.
- Slice the cucumber: Using a mandoline slicer or sharp knife, thinly slice the cucumber into half-moons.
- Dice the avocado: Peel and dice the avocado into small cubes.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
- Assemble the salad: In a large bowl, combine mango, cucumber, avocado, blueberries, and cilantro. Pour dressing over the top and gently toss to combine.
Cook's Tips for Perfect Fresh Mango Cucumber Salad with Blueberries and Avocado
- Common mistake and fix: Don't over-dress the salad. Start with less dressing and add more to taste. You can always add more, but you can't take it away.
- Pro tip: For a sweeter salad, use ripe, sweet mango. For a tangier salad, use less ripe mango.
- Pro tip: Make ahead: Prepare the salad without dressing up to 1 hour ahead. Store in the refrigerator until ready to serve. Add dressing just before serving to keep the salad crispy.
Storing & Reheating Fresh Mango Cucumber Salad with Blueberries and Avocado
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 1 day. Make-ahead tip: Prepare the salad without dressing up to 1 hour ahead.
Freezing Fresh Mango Cucumber Salad with Blueberries and Avocado
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a spicy kick, add diced jalapeño to the salad.
- Best substitution: Substitute peaches or pineapple for the mango.
- Make-ahead: Prepare the salad without dressing up to 1 hour ahead.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too watery, drain some of the liquid before serving.
Want to level up this recipe?
Salad spinner — Ensures crispy salad greens every time. → Check price on Amazon
Fresh Mango Cucumber Salad with Blueberries and Avocado
Ingredients
Main Ingredients
- 1 ripe mango
- 1 large cucumber
- 1 ripe avocado
- 1 cup fresh blueberries
Seasonings
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Crumbled feta cheese
- Chopped red onion
- Toasted coconut flakes
Instructions
- Prepare the mango: Peel and slice the mango, then cut the slices into bite-sized pieces.
- Slice the cucumber: Using a mandoline slicer or sharp knife, thinly slice the cucumber into half-moons.
- Dice the avocado: Peel and dice the avocado into small cubes.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
- Assemble the salad: In a large bowl, combine mango, cucumber, avocado, blueberries, and cilantro. Pour dressing over the top and gently toss to combine.
Notes
- Chef tip: For a spicy kick, add diced jalapeño to the salad.
- Best substitution: Substitute peaches or pineapple for the mango.
- Make-ahead: Prepare the salad without dressing up to 1 hour ahead.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too watery, drain some of the liquid before serving.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 1 day.
- Freezer: Not recommended for this recipe.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Prepare the salad without dressing up to 1 hour ahead.
Nutrition Per Serving
- Calories: 210
- Protein: 3g
- Fat: 12g
- Carbs: 30g
- Fiber: 6g
- Sugar: 22g
- Sodium: 280mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Mango Cucumber Salad with Blueberries and Avocado FAQs
Yes, prepare the salad without dressing up to 1 hour ahead. Store in the refrigerator until ready to serve. Add dressing just before serving to keep the salad crispy.
If the salad is too watery, drain some of the liquid before serving. This is usually due to the cucumber releasing water.
No, freezing will cause the mango and avocado to become mushy and lose their texture.
No, this is a raw salad recipe and does not require cooking.
Substitute peaches or pineapple for the mango.
A Warm Final Note
I can’t wait for you to try Fresh Mango Cucumber Salad with Blueberries and Avocado and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
