Fresh Mango Cucumber Salad with Blueberries and Avocado – Better Than Takeout
This Fresh Mango Cucumber Salad with Blueberries and Avocado is the perfect summer side dish. After making it dozens of times, I discovered the trick to keeping it crispy is to dress it just before serving. The combination of juicy mango, crisp cucumber, and creamy avocado is irresistible. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Quick Lemon Vinaigrette and Easy Cheesy Baked Halibut.
Why This Fresh Mango Cucumber Salad with Blueberries and Avocado – Better Than Takeout Is Pure Comfort
- Bursting with tropical flavors
- Crispy cucumber and creamy avocado
- Easy to make and perfect for summer cookouts
- Better than takeout
What You'll Need for Fresh Mango Cucumber Salad with Blueberries and Avocado – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 ripe mango
- 1 large cucumber
- 1 ripe avocado
- 1 cup fresh blueberries
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: Fresh cilantro, chopped
- Optional: Red onion, thinly sliced
- Optional: Jalapeño, seeded and thinly sliced
đź“ť Ingredient Notes
- mango: Choose ripe mangoes for the best flavor.
- cucumber: A large cucumber should be enough, but adjust as needed.
đź›’ Tools & Equipment I Recommend
- Mango Cutter — Makes slicing mangoes easy and safe. → See on Amazon
- Avocado Saver — Keeps avocados fresh for longer. → See on Amazon
How to Make Fresh Mango Cucumber Salad with Blueberries and Avocado – Better Than Takeout
- Prepare the mango: Cut the mango into thin slices, then dice.
- Prepare the cucumber: Peel the cucumber if desired, then slice into half-moons.
- Prepare the avocado: Cut the avocado in half, remove the pit, and dice.
- Make the dressing: Whisk together lime juice, olive oil, honey, salt, and pepper.
- Assemble the salad: Combine mango, cucumber, avocado, and blueberries in a bowl. Pour dressing over top and toss gently to combine.
Cook's Tips for Perfect Fresh Mango Cucumber Salad with Blueberries and Avocado – Better Than Takeout
- : To prevent the avocado from browning, add it to the salad just before serving.
- Common mistake and fix: If your salad is too dry, add a bit more lime juice or olive oil.
- : For a spicy kick, add sliced jalapeño to the salad.
Storing & Reheating Fresh Mango Cucumber Salad with Blueberries and Avocado – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 2 days. Make-ahead tip: Prepare the mango, cucumber, and avocado up to a day ahead. Combine and dress just before serving.
Freezing Fresh Mango Cucumber Salad with Blueberries and Avocado – Better Than Takeout
Not recommended for this salad.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a quick vinaigrette, try my Easy Quick Lemon Vinaigrette for Fresh Salads.
- Best substitution: Substitute peaches for the mango for a different flavor profile.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe is easily scalable. Just adjust the quantities accordingly.
- Troubleshooting: If your salad is too watery, drain some of the liquid before serving.
Want to level up this recipe?
Salad Spinner — Keeps your salad crispy and dry. → Check price on Amazon
Fresh Mango Cucumber Salad with Blueberries and Avocado – Better Than Takeout
Ingredients
Main Ingredients
- 1 ripe mango
- 1 large cucumber
- 1 ripe avocado
- 1 cup fresh blueberries
Seasonings
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp salt
- 1/2 tsp black pepper
Optional Toppings
- Fresh cilantro, chopped
- Red onion, thinly sliced
- Jalapeño, seeded and thinly sliced
Instructions
- Prepare the mango: Cut the mango into thin slices, then dice.
- Prepare the cucumber: Peel the cucumber if desired, then slice into half-moons.
- Prepare the avocado: Cut the avocado in half, remove the pit, and dice.
- Make the dressing: Whisk together lime juice, olive oil, honey, salt, and pepper.
- Assemble the salad: Combine mango, cucumber, avocado, and blueberries in a bowl. Pour dressing over top and toss gently to combine.
Notes
- Chef tip: For a quick vinaigrette, try my Easy Quick Lemon Vinaigrette for Fresh Salads.
- Best substitution: Substitute peaches for the mango for a different flavor profile.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe is easily scalable. Just adjust the quantities accordingly.
- Troubleshooting: If your salad is too watery, drain some of the liquid before serving.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezer: Not recommended for this salad.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Prepare the mango, cucumber, and avocado up to a day ahead. Combine and dress just before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 12g
- Carbs: 30g
- Fiber: 7g
- Sugar: 18g
- Sodium: 400mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Mango Cucumber Salad with Blueberries and Avocado – Better Than Takeout FAQs
Prepare the ingredients ahead of time, but dress the salad just before serving to keep it crispy.
This can happen if the cucumber releases too much liquid. Try draining some of the liquid before serving.
No, freezing will ruin the texture of the salad.
No, this is a no-cook salad.
Peaches work well as a substitute for mango.
A Warm Final Note
I can’t wait for you to try Fresh Mango Cucumber Salad with Blueberries and Avocado – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
