Name: Mango Cucumber Salad with Blueberries and Avocado
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 large mango, peeled and diced; 1 medium cucumber, diced; 1 cup fresh blueberries; 1 large avocado, diced; 2 tbsp lime juice; 1 tbsp olive oil; 1 tsp honey or maple syrup (optional); Salt, to taste; Black pepper, to taste; Fresh mint or cilantro, chopped (optional, for garnish)

This mango cucumber salad with blueberries and avocado is a fresh, vibrant dish that’s bursting with color and flavor. Sweet mango, crisp cucumber, creamy avocado, and juicy blueberries come together in a light dressing for a salad that feels both refreshing and satisfying. I love making it as a side dish for summer meals or enjoying it on its own for a light lunch.

Mango Cucumber Salad with Blueberries and Avocado

Why You’ll Love This Recipe

I love how this salad combines a variety of textures and flavors—sweet, tangy, creamy, and crisp all in one bowl. It’s quick to prepare, naturally healthy, and looks beautiful on the table. The mix of fruit and vegetables makes it unique, and the fresh ingredients really shine without needing heavy dressings.

Ingredients

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

Mango, peeled and diced
Cucumber, diced
Blueberries
Avocado, diced
Lime juice
Olive oil
Honey or maple syrup (optional, for sweetness)
Salt
Pepper
Fresh mint or cilantro (optional, for garnish)

Directions

I start by dicing the mango, cucumber, and avocado into bite-sized pieces.
In a large bowl, I combine the mango, cucumber, blueberries, and avocado.
In a small bowl, I whisk together lime juice, olive oil, honey (if using), salt, and pepper to make the dressing.
I pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
I garnish with fresh mint or cilantro before serving.

Servings and timing

This recipe makes about 4 servings. It usually takes me 10–15 minutes to prepare from start to finish.

Variations

I sometimes add sliced strawberries or pomegranate seeds for extra color and sweetness. For a spicy kick, I mix in a little chopped jalapeño. If I want more protein, I add grilled shrimp or chicken.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 1 day, but I prefer eating it fresh since avocado can brown and the cucumber can release water over time. I don’t reheat this salad—it’s meant to be served chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I prep the mango, cucumber, and blueberries in advance, but I add the avocado and dressing just before serving to keep it fresh.

What kind of mango works best?

I like using ripe but firm mangoes so they hold their shape without getting mushy.

Can I use frozen blueberries?

Yes, but I thaw and drain them first to avoid extra liquid in the salad.

Can I swap lime juice for lemon juice?

Absolutely, lemon juice works well and gives a slightly different brightness.

What can I serve this with?

I love pairing it with grilled fish, chicken, or as a refreshing side to tacos.

Conclusion

This mango cucumber salad with blueberries and avocado is one of my favorite fresh dishes because it’s colorful, flavorful, and easy to make. I love how it celebrates the best of summer produce in a single bowl, making it perfect for picnics, barbecues, or light, healthy meals at home.