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Mango Cucumber Salad with Blueberry and Avocado

A vibrant and refreshing salad combining mango, cucumber, avocado, and blueberries, perfect for summer gatherings or a light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 220
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 champagne mango (peeled, seeded, and diced) Brings a luscious sweetness.
  • 1 Persian cucumber (diced) Adds a refreshing crunch.
  • ¼ cup red onion (minced and let sit for 15 min) Adds depth to the flavor profile.
  • 3 cups arugula Contributes a peppery touch.
  • 1 avocado (chopped) Adds richness to the dish.
  • ½ cup blueberries Provides sweetness and color contrast.
  • ¼ cup walnuts (toasted) Offers a nutty crunch.
  • ¼ cup cilantro Brightens the dish with fresh flavor.
For the vinaigrette
  • 2 tablespoons lime juice Infuses a zesty tang.
  • 1 teaspoon maple syrup Balances the acidity of the lime.
  • 3 tablespoons extra virgin olive oil Acts as a dressing base.
  • 1 teaspoon garlic powder Lends a gentle flavor.
  • a pinch sea salt Enhances flavor.
  • a dash of freshly cracked black pepper Adds warmth.
For garnish (optional)
  • 1 tablespoon fresh cilantro (chopped) Reinforces the herby notes.

Method
 

Preparation
  1. In a small jar or bowl, combine the lime juice, maple syrup, extra virgin olive oil, garlic powder, sea salt, and freshly cracked black pepper. Whisk together until well blended and smooth.
  2. In a large mixing bowl, add the diced mango, cucumber, minced red onion, arugula, chopped avocado, blueberries, toasted walnuts, and cilantro.
Combine and Serve
  1. Drizzle the prepared vinaigrette over the salad ingredients. Toss gently to ensure everything is evenly coated in the dressing without mashing the avocado.
  2. Transfer the salad to a serving dish and garnish with extra chopped cilantro if desired. Enjoy immediately for the freshest taste!

Notes

Consider marinating the diced mango and cucumber in the vinaigrette for about 15-30 minutes before combining them with the other ingredients for added flavor. Toasting the walnuts in a dry pan enhances their nutty flavor—watch closely to prevent burning. If you dislike cilantro, use fresh parsley as an alternative.