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Fresh mango cucumber salad with avocado, blueberries, red onion, and cilantro lime dressing in a ceramic bowl
Olivia

Mango Cucumber Salad

Mango Cucumber Salad combines juicy mango, crisp cucumber, and creamy avocado. Make this easy summer salad now.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American Fusion, Tropical Inspired
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 ripe mangoes diced
  • 1 English cucumber diced
  • 1 ripe Hass avocado diced
  • ½ cup fresh blueberries
  • ¼ small red onion finely minced
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon fresh mint chopped
  • 2 cups baby spinach or arugula optional
Emulsified Cilantro Lime Dressing
  • 3 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

Method
 

Step 1: Prep the Cucumber
  1. Place diced cucumber in a colander and sprinkle lightly with salt. Let it rest for 15 minutes to release extra moisture. Pat dry thoroughly with paper towels.
Step 2: Soften the Onion
  1. Place minced red onion in cold water for 10 minutes. Drain well before adding to the salad.
Step 3: Build the Dressing
  1. In a medium bowl, whisk together lime juice, lime zest, honey, garlic, salt, and black pepper.
  2. Slowly pour in the olive oil while whisking continuously until the dressing becomes smooth and lightly thickened.
  3. Stir in fresh cilantro.
Step 4: Assemble the Salad
  1. In a large bowl, combine mango, cucumber, avocado, blueberries, and red onion.
  2. Pour the dressing over the salad.
  3. Using a rubber spatula, gently fold everything together until evenly coated.
Step 5: Serve
    Serve immediately for the freshest texture. Garnish with extra herbs, lime wedges, or toasted nuts if desired.

      Notes

      Nutrition Facts Per Serving
      Nutrient
      		 Amount
      Calories
      		 180 kcal
      Carbohydrates
      		 18g
      Protein
      		 2g
      Total Fat
      		 11g
      Saturated Fat
      		 1.5g
      Fiber
      		 5g
      Sugar
      		 11g
      Sodium
      		 220mg
      Potassium
      		 480mg
      Vitamin C
      		 45% DV
      Vitamin A
      		 18% DV
      Calcium
      		 3% DV
      Iron
      		 4% DV
      Recipe Notes
      • Add avocado just before serving for the best texture.
      • Use English or Persian cucumbers for extra crunch.
      • Fresh mango gives the best flavor and texture.
      • Store leftovers in an airtight container for up to 2 days.
      • This salad pairs beautifully with grilled shrimp, salmon, or fish tacos.