Mango and Cucumber Salad Tossed with Blueberries and Avocado
A fresh and vibrant salad made with juicy mango, crisp cucumber, creamy avocado, and sweet blueberries, tossed in a zesty cilantro lime vinaigrette—perfect for summer meals or light lunches.
Ingredients
- 1 champagne mango, peeled, seeded, and diced
- 1 Persian cucumber, diced
- ¼ red onion, minced and rested for 15 minutes
- 3 cups arugula
- 1 avocado, chopped
- ½ cup blueberries
- ¼ cup walnuts, toasted
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon maple syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon garlic powder
- red onionA pinch of sea salt
- A dash of freshly cracked black pepper
Instructions
- 1- In a small bowl, whisk together the lime juice, maple syrup, olive oil, chopped cilantro, garlic powder, sea salt, and black pepper to make the Cilantro Lime Vinaigrette. Set it aside.2- In a large mixing bowl, add the diced mango, cucumber, minced red onion (after letting it rest for 15 minutes), arugula, avocado, blueberries, toasted walnuts, and fresh cilantro.3- Pour the vinaigrette over the salad and toss gently to ensure everything is evenly coated. Serve right away to enjoy maximum freshness.