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Fresh Mango Cucumber Salad With Blueberries And Avocado

A vibrant and refreshing salad featuring ripe mango, crispy cucumber, tart blueberries, and creamy avocado, tossed in a tangy lime-honey dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Healthy, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups diced ripe mango Choose ripe mangoes that are slightly soft but still firm.
  • 1 large cucumber, sliced Should be about 2 cups when sliced.
  • 1 cup fresh blueberries Look for plump and deep blue blueberries.
  • 1 ripe avocado, diced About 1 cup when diced; cut right before serving to prevent browning.
  • 1/4 cup lime juice Freshly squeezed for best flavor.
  • 2 tablespoons honey Can be substituted with agave syrup for a vegan option.
  • 1/4 cup fresh mint leaves, chopped For added freshness.
  • Salt to taste

Method
 

Preparation
  1. Start by dicing the ripe mango.
  2. Slice the cucumber into rounds about 1/4 inch thick.
  3. Rinse the blueberries gently in cold water.
  4. Dice the avocado just before serving.
Mixing the Salad
  1. In a large bowl, combine the mango, cucumber, blueberries, and avocado.
  2. Gently toss to combine, being careful not to mash the ingredients.
Preparing the Dressing
  1. In a small bowl, whisk together lime juice, honey, and fresh mint leaves until fully blended.
Final Touch
  1. Pour the dressing over the salad mixture, stirring gently until everything is coated.
  2. Taste and adjust with salt if needed before serving.

Notes

For the best texture, enjoy the salad fresh. If preparing ahead, keep the avocado and dressing separate until serving.