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–+ servings
Mango Cucumber Salad

Mango Cucumber Salad: A Refreshing Taste of Summer Bliss

Delight in this Mango Cucumber Salad, a vibrant and nutritious blend of fresh mango, cucumber, blueberries, and avocado, perfect for summer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 Mango Provides natural sweetness and juiciness; fresh mango is ideal for the best flavor.
  • 1 Cucumber Adds a crisp, refreshing crunch; opt for a firm cucumber for optimum texture.
  • 1 cup Blueberries Bring bursts of tangy sweetness; fresh blueberries are preferred to avoid excess moisture.
  • 1 Avocado Contributes creaminess and healthy fats; make sure it's ripe for the best texture.
  • 1/4 cup Fresh Cilantro Introduces a burst of herbal freshness; can be substituted with parsley or mint.
For the Dressing
  • 3 tablespoons Olive Oil Acts as a dressing base that provides richness; use extra virgin olive oil for a flavor boost.
  • 2 tablespoons Fresh Lime Juice Adds a zesty kick that balances the sweetness; fresh-squeezed is always best.
  • 1 tablespoon Honey Offers gentle sweetness; adjust the amount to taste or omit for sugar-free option.
  • 1/2 teaspoon Salt Enhances overall flavor by balancing both sweetness and acidity.
  • 1/4 teaspoon Black Pepper Adds a subtle warmth that rounds out the flavors beautifully.

Equipment

  • Mixing bowl
  • small bowl
  • Whisk
  • Knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Dice the ripe mango into small, bite-sized pieces, aiming for 1-inch cubes. Set aside.
  2. Peel, halve the cucumber lengthwise, scoop out seeds, and chop into 1-inch cubes. Transfer to a large mixing bowl.
  3. Rinse blueberries under cold water, shake off excess water, and add to the bowl.
  4. Halve the avocado, remove the pit, and dice into small cubes. Add to the bowl.
  5. Gently combine the diced mango, cucumber, blueberries, and avocado in the bowl.
  6. Whisk together olive oil, lime juice, honey, salt, and black pepper until well combined.
  7. Pour the dressing over the salad mixture and gently mix to coat everything evenly.
  8. Toss the salad gently to ensure all ingredients are mixed without mashing the avocado.
  9. Chop cilantro and sprinkle over the salad. Fold it in carefully.
  10. Serve immediately or refrigerate for up to an hour to let flavors meld.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 150mgPotassium: 250mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use fresh ingredients and dress the salad just before serving to maintain crispness.

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