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–+ servings
Mango Cucumber Salad with Blueberries and Avocado

Mango Cucumber Salad with Blueberries and Avocado Bliss

Enjoy a refreshing Mango Cucumber Salad with Blueberries and Avocado, a perfect vegan dish for summer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Mango Diced, ripe
  • 1 cup Cucumber Peeled and diced
  • 1 cup Blueberries Rinsed
  • 1 whole Avocado Diced, ripe
  • 1/4 cup Fresh Cilantro Chopped
For the Dressing
  • 3 tablespoons Olive Oil Or avocado oil
  • 2 tablespoons Fresh Lime Juice Preferably freshly squeezed
  • 1 tablespoon Honey Maple syrup for vegan option
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper Freshly cracked

Equipment

  • Mixing Bowl
  • whisk
  • knife
  • cutting board

Method
 

Preparation
  1. Peel the ripe mango, slice around the pit, and dice into small cubes.
  2. Peel cucumber, halve it, scoop out seeds, and dice into chunks.
  3. Rinse blueberries under cool water and pat dry.
  4. Slice avocado in half, remove the pit, and dice the flesh.
  5. In a mixing bowl, combine mango, cucumber, blueberries, and avocado.
  6. In a separate bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
  7. Drizzle the dressing over the salad and toss gently to coat.
  8. Finely chop cilantro, add to the salad, and toss delicately.
  9. Serve immediately or cover and refrigerate for up to an hour, adding avocado just before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 200mgPotassium: 400mgFiber: 6gSugar: 10gVitamin A: 1000IUVitamin C: 30mgCalcium: 30mgIron: 1mg

Notes

For best taste, use fresh ingredients and dress just before serving to maintain flavor and texture.

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