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Mango Cucumber Salad with Blueberries and Avocado

Mango cucumber salad with blueberries and avocado tossed in a lime-honey dressing for a crisp, juicy bite. Fresh mango, cucumber, blueberries, and creamy avocado come together with mint garnish for a vibrant no-cook summer side.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Mango Cucumber Salad
  • 2 ripe mangoes dice into bite-sized pieces
  • 1 cucumber dice into bite-sized pieces
  • 1 avocado dice into bite-sized pieces; add last to prevent mashing
  • 1 cup fresh blueberries use fresh for best texture
  • 2 tbsp lime juice for the citrus dressing
  • 1 tbsp honey sweetens the dressing
  • 1 fresh mint, chopped garnish before serving

Method
 

Prep the salad
  1. Dice the ripe mangoes, cucumber, and avocado into bite-sized pieces.
  2. Add the mango and cucumber to a bowl, then fold in the fresh blueberries.
Dress and finish
  1. Whisk the lime juice and honey together until smooth.
  2. Drizzle the dressing over the salad and toss gently until evenly coated.
  3. Add the avocado last and toss gently to keep it from mashing, then garnish with fresh mint before serving.

Notes

To keep avocado intact, add it at the end and toss lightly. For best texture, eat the salad the same day; leftovers will soften after storage. Refrigerate covered up to 1 day—avoid freezing as the fruit and avocado will break down. If you want it lower sugar, replace honey with an equal amount of sugar-free honey substitute or omit for a more tart lime flavor.