Description

Mango Cucumber Salad with Blueberry and Avocado is a vibrant and refreshing dish that perfectly balances sweet and savory flavors. This colorful salad features juicy mango, crunchy cucumber, and creamy avocado, all nestled on a bed of peppery arugula. Tossed in a tangy Cilantro Lime Vinaigrette, it’s an ideal choice for summer barbecues, light lunches, or as a stunning side dish. With its nutrient-rich ingredients and quick preparation time, this salad is not only delicious but also a healthy addition to any meal.

Ingredients

Scale

1 mango (peeled, seeded, and diced)
1 Persian cucumber (diced)
¼ red onion (minced)
3 cups arugula
1 avocado (chopped)
½ cup blueberries
¼ cup cilantro
2 Tablespoons lime juice
1 teaspoon maple syrup
3 Tablespoons extra virgin olive oil
1 teaspoon garlic powder
A pinch sea salt
A dash freshly cracked black pepper

Instructions

In a small jar or bowl, whisk together lime juice, maple syrup, olive oil, garlic powder, salt, and pepper to make the vinaigrette. Set aside.
In a large mixing bowl, combine diced mango, cucumber, minced red onion (let sit for 15 minutes), arugula, chopped avocado, blueberries, and cilantro.
Drizzle the vinaigrette over the salad mixture and gently toss until everything is evenly coated.
Serve immediately as a refreshing side or main dish.

Nutrition

Serving Size: 1 bowl (250g)
Calories: 210
Sugar: 12g
Sodium: 120mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Keywords: For added crunch and nutrition, consider tossing in some toasted walnuts. Customize your salad by adding seasonal fruits like strawberries or nuts such as pecans.