Description
Mango Cucumber Salad with Blueberries and Avocado is a refreshing, vibrant dish that perfectly captures the essence of summer. This delightful salad features juicy mangoes, crunchy cucumbers, creamy avocado, and sweet blueberries, all beautifully arranged on a bed of peppery arugula. Drizzled with a zesty Cilantro Lime Vinaigrette, this salad not only tantalizes your taste buds but also presents a feast for the eyes. Ideal for picnics, light lunches, or as an impressive side dish at gatherings, it’s bursting with flavor and nutrition. Vegan-friendly and quick to prepare, it’s a go-to recipe for health-conscious eaters looking for something delicious yet simple.
Ingredients
Scale
- 1 champagne mango peeled, seeded, and diced
- 1 Persian cucumber diced
- ¼ red onion minced and let sit for 15 minutes
- 3 cups arugula
- 1 avocado chopped
- ½ cup blueberries
- ¼ cup walnuts toasted
- ¼ cup cilantro
- 2 tablespoons lime juice
- 1 teaspoon maple syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh cilantro chopped
- 1 teaspoon garlic powder
- A pinch sea salt
- A dash freshly cracked black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the Cilantro Lime Vinaigrette by whisking together lime juice, maple syrup, olive oil, chopped cilantro, garlic powder, sea salt, and black pepper in a small bowl. Set aside.
- In a large mixing bowl, combine diced mango, cucumber, minced red onion (let sit for 15 minutes), arugula, avocado, blueberries, walnuts, and cilantro.
- Drizzle the vinaigrette over the salad and toss gently to combine all ingredients evenly. Serve immediately for freshness.
- Prep Time: 10 minutes
- Cook Time: N/A
- Category: Sides
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 12g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg