This Mango Cucumber Salad with Blueberries and Avocado is a colorful, refreshing dish that’s bursting with juicy fruit, crisp veggies, and creamy textures. I love tossing this together when I want something light, healthy, and a little unexpected. It’s perfect as a side dish, a summer lunch, or even a light dinner when paired with grilled protein.
Why You’ll Love This Recipe
I love how vibrant and fresh this salad is—it’s naturally sweet from the mango and blueberries, with a cool crunch from cucumber and a buttery smoothness from the avocado. The flavors balance beautifully, and the simple citrus dressing ties it all together. It’s quick to make, looks gorgeous on the plate, and always feels refreshing and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ripe mango, peeled and diced
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Cucumber, diced (I like using English cucumber for less bitterness)
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Fresh blueberries
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Avocado, diced
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Fresh cilantro or mint (optional, for garnish)
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Lime juice
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Olive oil
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Salt and pepper
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Honey or maple syrup (optional, for a touch of sweetness)
Directions
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Prep the Ingredients:
I dice the mango, cucumber, and avocado into bite-sized pieces. I give the blueberries a quick rinse and gently pat them dry. -
Make the Dressing:
In a small bowl, I whisk together lime juice, olive oil, a pinch of salt and pepper, and a drizzle of honey if the mango isn’t super sweet. -
Toss the Salad:
In a large bowl, I gently combine the mango, cucumber, blueberries, and avocado. I pour the dressing over and toss lightly to coat everything without mashing the avocado. -
Garnish and Serve:
I top it with chopped fresh herbs like cilantro or mint for an extra layer of brightness and serve immediately.
Servings and timing
This recipe serves about 4 as a side dish. It takes me around 15 minutes to prep everything, and there’s no cooking involved. It’s a super quick and easy dish to throw together on a warm day.
Variations
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Add protein: I sometimes top it with grilled shrimp, chicken, or chickpeas to make it a full meal.
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Use different fruit: Strawberries, pineapple, or pomegranate seeds also work well if I don’t have blueberries.
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Spice it up: A pinch of chili flakes or diced jalapeño adds a nice kick that contrasts well with the sweetness.
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Add greens: Tossing it over a bed of arugula or spinach makes it more of a salad-style meal.
Storage/Reheating
This salad is best enjoyed fresh, especially because of the avocado. If I have leftovers, I store them in an airtight container in the fridge for up to 1 day. I usually squeeze a little extra lime juice on top before refrigerating to help prevent browning. I don’t reheat this salad—it’s meant to be served cold.
FAQs
Can I make this salad ahead of time?
Yes, but I keep the avocado out until just before serving. The rest can be prepped a few hours ahead and stored in the fridge.
What kind of mango works best?
I like using Ataulfo or Kent mangoes—they’re sweet, juicy, and less fibrous than other varieties.
Can I use frozen fruit?
I’ve used frozen blueberries before, but I make sure they’re fully thawed and drained. Frozen mango can be tricky since it’s often too soft.
What’s the best cucumber to use?
English cucumbers or Persian cucumbers work best because they’re seedless and have a thinner skin. If I use a regular cucumber, I usually peel and seed it.
How do I keep the avocado from browning?
I toss it in lime juice right after cutting and add it to the salad at the last minute to keep it looking and tasting fresh.
Conclusion
Mango Cucumber Salad with Blueberries and Avocado is one of my favorite warm-weather dishes—it’s light, refreshing, and full of beautiful colors and textures. Whether I’m serving it at a picnic, enjoying it as a quick lunch, or pairing it with something grilled, it always adds a fresh and flavorful touch to the table.
