Description

Mango Cucumber Salad with Blueberries and Avocado is a vibrant, refreshing dish that blends sweet and savory flavors perfectly. This colorful salad features juicy mangoes, crisp cucumbers, creamy avocado, and tart blueberries, making it an ideal side for summer picnics or light lunches. Easy to prepare and packed with nutrients, this salad is not only a feast for the eyes but also a healthy choice that will leave your taste buds dancing.

Ingredients

Scale

1 ripe mango, diced
1 medium cucumber, sliced
1 cup fresh blueberries
1 ripe avocado, chopped
2 tablespoons freshly squeezed lime juice
¼ cup fresh mint leaves, chopped

Instructions

Wash all fruits and vegetables thoroughly. Dice the mango and slice the cucumber.
Cut the avocado in half, remove the pit, scoop out the flesh, and chop into bite-sized pieces. Drizzle lime juice over the avocado to prevent browning.
In a large bowl, combine diced mango, cucumber slices, blueberries, and chopped avocado. Gently toss to mix.
Add chopped mint leaves and additional lime juice; toss gently again to incorporate.
Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving Size: 1 cup (150g)
Calories: 180
Sugar: 12g
Sodium: 5mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 3g
Cholesterol: 0mg

Keywords: Use seasonal produce for optimal flavor. Feel free to customize by adding bell peppers or nuts for extra crunch. Store any leftovers in an airtight container in the fridge for up to two days.