Mango Cucumber Salad with Blueberries and Avocado
A vibrant and refreshing salad combining sweet mango, crunchy cucumber, creamy avocado, and tart blueberries, perfect for warm summer days and gatherings.
Ingredients
Main Ingredients
- 2 pieces ripe mangos, diced Choose those that give slightly when pressed for the best taste.
- 1 piece cucumber, diced English cucumber is preferred for its crisp texture.
- 1 piece avocado, diced Make sure it’s ripe but not mushy.
- 1 cup blueberries Adds a tart-sweet explosion and splash of color.
- 1 juice lime Fresh lime juice is a must; bottled is not the same.
- to taste N/A salt Enhances all the natural flavors.
- optional N/A fresh mint leaves Adds a refreshing kick.
Instructions
Preparation
- Gather all your ingredients and have everything in front of you.
- Dice the mangos by slicing down the sides of the pit and then cutting into squares.
- Chop the cucumber into small chunks.
- Slice the avocado in half, scoop out the flesh, and dice it.
- In a large bowl, gently combine the diced mango, cucumber, avocado, and blueberries.
- Squeeze fresh lime juice over the salad.
- Season with salt to taste.
- Toss gently to combine without mashing the avocado.
- Optional: Garnish with fresh mint leaves.
- Serve immediately.
Notes
Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to three days. Avoid reheating, as this salad is meant to be served cold.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 100mgFiber: 5gSugar: 10g
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