Description
A refreshing and vibrant Mango Cucumber Salad with Blueberries and Avocado, perfect for a tropical twist.
Ingredients
- 1 medium mango, peeled and diced
- 1 medium cucumber, peeled and diced
- 1/2 cup blueberries
- 1 ripe avocado, peeled and diced
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Peel the mango and carefully slice it away from the pit, then dice it into small pieces.
- Peel the cucumber, cut off both ends, and slice it in half lengthwise. Use a spoon to scoop out the seeds, then dice the cucumber into small pieces.
- Rinse the blueberries under cold water, ensuring there are no stems or debris.
- Cut the avocado in half, remove the pit, and carefully scoop the flesh out with a spoon. Dice the avocado into small cubes.
- In a large mixing bowl, combine the diced mango, cucumber, blueberries, and avocado.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper until well combined.
- Pour the dressing over the fruit and vegetable mixture, ensuring everything is evenly coated.
- Gently toss the salad with a spoon, being careful not to mash the avocado.
- Chop the fresh cilantro finely and sprinkle it over the salad.
- Give the salad one final gentle toss to distribute the cilantro.
- Serve immediately or refrigerate for up to an hour before serving.
Notes
- For added flavor, consider using lime zest in the dressing.
- This salad is best served fresh but can be refrigerated for a short time.
- Adjust the sweetness by adding more or less honey according to your taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg