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Mango Cucumber Salad with Blueberries and Avocado

A refreshing and vibrant summer salad featuring sweet mango, creamy avocado, crunchy cucumber, and juicy blueberries tossed in a zesty lime poppy seed dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Tropical
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 mangoes ripe, peeled and cubed
  • 1 English cucumber sliced or chopped
  • 2 avocados ripe, cubed
  • 1 cup blueberries fresh
  • 0.25 cup fresh mint chopped (or cilantro)
Dressing
  • 3 tbsp lime juice freshly squeezed
  • 2 tbsp olive oil extra virgin
  • 1 tbsp honey or agave syrup
  • 1 tsp poppy seeds
  • 1 pinch salt and pepper to taste

Equipment

  • Large mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife

Method
 

  1. In a small bowl or jar, whisk together lime juice, olive oil, honey, poppy seeds, salt, and pepper.
  2. Peel and cube the mangoes. Chop the cucumber into similar-sized chunks.
  3. Wash and dry the blueberries. Roughly chop the mint or cilantro.
  4. Just before serving, peel and cube the avocados (to prevent browning).
  5. Combine mango, cucumber, blueberries, and avocado in a large salad bowl.
  6. Pour the dressing over the salad and toss gently to coat without mashing the avocado.
  7. Garnish with fresh herbs and serve immediately.

Notes

Add chili powder to the dressing for a spicy kick.