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Mango Cucumber Salad

Mango Cucumber Salad: A Refreshing Summer Delight

This Mango Cucumber Salad features vibrant ingredients that are both nourishing and easily prepared, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium Mango Use fresh mango for best flavor; avoid frozen as it may become mushy.
  • 1 medium Cucumber Can use English or Persian cucumber; remove seeds for crisper texture.
  • 1 cup Blueberries Fresh blueberries are preferred; frozen may release excess water.
  • 1 medium Avocado Use ripe avocados to achieve a buttery consistency.
  • 1/4 cup Fresh Cilantro Can replace with parsley, mint, or basil according to personal preference.
For the Dressing
  • 3 tablespoons Olive Oil Extra virgin olive oil is recommended for flavor.
  • 2 tablespoons Fresh Lime Juice Freshly squeezed lime juice is ideal; bottled may lack freshness.
  • 1 tablespoon Honey For vegan option, replace with maple syrup or agave nectar.
  • 1/4 teaspoon Salt Use a pinch to enhance sweetness without overpowering.
  • 1/4 teaspoon Black Pepper Freshly cracked pepper is recommended for better flavor.

Equipment

  • Mixing Bowl
  • Vegetable peeler
  • knife
  • fine-mesh strainer
  • Spatula
  • Whisk

Method
 

Steps
  1. Prepare the Mango: Peel and slice the mango, then dice into bite-sized pieces and add to a mixing bowl.
  2. Dice the Cucumber: Peel, scoop out seeds, and chop the cucumber into similar-sized pieces as the mango.
  3. Rinse the Blueberries: Rinse blueberries under cold water, drain well, then add them to the bowl.
  4. Prepare the Avocado: Halve, remove the pit, dice the flesh and add it to the bowl.
  5. Combine the Vegetables and Fruits: Mix the diced mango, cucumber, blueberries, and avocado together.
  6. Make the Dressing: Whisk together olive oil, lime juice, honey, salt, and black pepper until combined.
  7. Dress the Salad: Pour the dressing over the salad and gently toss using a spatula.
  8. Add Fresh Cilantro: Chop cilantro and sprinkle over the salad, then toss lightly to integrate.
  9. Final Touch: Give the salad a last gentle toss to ensure all ingredients are well combined.
  10. Serve: Serve immediately or refrigerate for up to one hour before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 100mgPotassium: 400mgFiber: 4gSugar: 10gVitamin A: 900IUVitamin C: 30mgCalcium: 20mgIron: 0.5mg

Notes

For an extra refreshing experience, chill the salad in the refrigerator for about 30 minutes before serving.

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