Name: Mango Cucumber Salad with Blueberries and Avocado
Prep time: 15 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 1 ripe mango, peeled and diced; 1 cucumber (English or Persian), thinly sliced or diced; 1/2 cup fresh blueberries; 1 ripe avocado, diced; 1–2 tbsp fresh lime juice; 1 tbsp olive oil; Salt and black pepper to taste; Optional: fresh mint or cilantro for garnish; Optional: pinch of chili flakes or Tajín

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Mango Cucumber Salad with Blueberries and Avocado is a refreshing, colorful mix of juicy fruit and crisp veggies that makes any meal feel brighter. I love how the sweet mango and blueberries balance the cool crunch of cucumber and the creamy richness of avocado. It’s light, hydrating, and perfect for warm weather—or anytime I need a fresh, vibrant side dish.

Why You’ll Love This Recipe

I love this salad because it’s not your average fruit or veggie mix—it blends both into something unique and exciting. The flavors are clean and simple, but they pop with every bite. It’s also super easy to make, and I can serve it with grilled meats, tacos, or just enjoy it on its own. Plus, the colors are so beautiful on the plate. Mango Cucumber Salad with Blueberries and Avocado

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe mango, peeled and diced
Cucumber, thinly sliced or diced
Fresh blueberries
Ripe avocado, diced
Fresh mint or cilantro (optional for garnish)
Fresh lime juice
Olive oil
Salt and black pepper
Optional: a pinch of chili flakes or Tajín for a spicy kick

Directions

I start by prepping the mango, cucumber, avocado, and blueberries and placing them in a large mixing bowl.
I gently toss them together, being careful not to mash the avocado.
I whisk together lime juice, olive oil, salt, and pepper in a small bowl to make the simple dressing.
I pour the dressing over the salad and toss lightly to coat.
I garnish with fresh mint or cilantro and serve immediately for the freshest flavor and texture.

Servings and timing

This recipe makes about 4 servings as a side dish. It takes only 10–15 minutes to prep, and there’s no cooking involved—just chop, mix, and serve.

Variations

Sometimes I add crumbled feta or goat cheese for a salty contrast. I’ve also tossed in arugula or baby spinach to turn it into more of a leafy salad. If I want extra crunch, I sprinkle chopped nuts or seeds over the top. And for a spicy-sweet version, I’ve used a honey-lime vinaigrette with a dash of chili flakes.

Storage/Reheating

I like to eat this salad fresh, since the avocado can brown and the fruits release juices over time. If I need to prep ahead, I keep the avocado out until just before serving. Leftovers can be stored in an airtight container in the fridge for up to 1 day, but the texture is best right after making. No reheating needed—it’s meant to be served cold. Mango Cucumber Salad with Blueberries and Avocado

FAQs

Can I use frozen mango or blueberries?

I don’t recommend frozen for this salad. The texture can get mushy as they thaw. Fresh fruit holds up better and keeps everything crisp.

What kind of cucumber works best?

I prefer English or Persian cucumbers since they’re seedless and have thin skins, which makes prep even easier.

How do I keep the avocado from browning?

I add it right before serving and toss it gently with lime juice to slow the browning process.

Is this salad good for meal prep?

Not really, since the fresh fruit and avocado are best eaten the same day. But I sometimes prep the other ingredients ahead and assemble when I’m ready.

What can I serve this with?

It goes great with grilled chicken, fish, shrimp, tacos, or as a bright side for summer BBQs and picnics.

Conclusion

Mango Cucumber Salad with Blueberries and Avocado is a simple, fresh way to enjoy bold flavors and beautiful textures in one bowl. It’s light but satisfying, sweet yet savory, and always a refreshing option on any table. Whether I’m serving it as a side or enjoying it as a stand-alone snack, this salad is a bright spot in any meal.