Name: Mango Cucumber Salad: A Refreshing Summer Delight
Prep time: 15 min
Total time: 30 min
Ingredients: 1 piece Champagne Mango (or Kent or red mangoes); 1 piece Persian Cucumber; 1/4 cup Red Onion (minced); 4 cups Arugula (or mixed greens); 1 piece Avocado; 1 cup Blueberries (or raspberries or blackberries); 1/2 cup Walnuts (toasted); 1/4 cup Cilantro (chopped); 2 tablespoons Lime Juice (freshly squeezed); 1 tablespoon Maple Syrup; 3 tablespoons Extra Virgin Olive Oil; 1/4 cup Fresh Cilantro (chopped); 1 teaspoon Garlic Powder (season to taste); 1/2 teaspoon Sea Salt (season to taste); 1/4 teaspoon Freshly Cracked Black Pepper (season to taste)

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As the sun blazes down and the days stretch longer, I find myself reaching for vibrant, refreshing dishes that scream summer. This Mango Cucumber Salad with Blueberries and Avocado is my go-to way to keep cool while indulging in a medley of sweet and savory flavors. The crunchy cucumbers combine beautifully with the creamy avocado, while the burst of blueberries adds a delightful sweetness that feels like a warm hug on a hot day. This gluten-free salad is not only a feast for the eyes, but it’s also a quick and healthy option for busy weeknights or casual gatherings. Tossed in a zesty Cilantro Lime Vinaigrette, it’s the perfect complement to grilled meats or simply enjoyed on its own. Ready to discover how easy it is to whip up your own summer escape?

Why is this salad a summer favorite?

Vibrant Colors: The Mango Cucumber Salad is a feast for the eyes, featuring bright, fresh ingredients that capture the essence of summer.

Easy to Make: This recipe requires minimal prep time, making it ideal for busy weeknights or last-minute gatherings with friends.

Flexible Ingredients: Feel free to swap fruits or veggies; try adding seasonal berries or even substitute arugula for greens from your garden.

Perfect Pairing: Serve it alongside grilled meats or fish, and elevate your BBQ game. This salad can also serve as a light lunch on its own!

Nutritious Delight: With each serving packed with healthy fats from avocado and antioxidants from blueberries, you’re not just eating well—you’re thriving!

Whether you’re enjoying a peaceful evening on the patio or hosting a summer picnic, this refreshing dish offers a burst of flavor that your taste buds will love.

Mango Cucumber Salad Ingredients

Discover the vibrant ingredients that make this Mango Cucumber Salad a must-try summer dish!

For the Salad

Champagne Mango – Offers sweetness and a tropical flavor; if unavailable, Kent or red mangoes work great.
Persian Cucumber – Adds a crunchy texture and refreshing hydration.
Red Onion – Provides a sharp bite; mince and let sit to mellow the flavor.
Arugula – Serves as a peppery base; mixed greens can be substituted for variety.
Avocado – Contributes creaminess and richness, enhancing the salad’s texture.
Blueberries – Deliver a sweet, antioxidant-rich burst; feel free to replace with raspberries or blackberries.
Walnuts – Add a nutty crunch; toasting them enhances their flavor.
Cilantro – Provides a fresh herbal note throughout the salad.

For the Cilantro Lime Vinaigrette

Lime Juice – A tangy base that brightens up the dressing.
Maple Syrup – Adds a touch of sweetness to balance the acidity perfectly.
Extra Virgin Olive Oil – Helps emulsify the vinaigrette while adding depth.
Fresh Cilantro – Enhances the dressing’s herbal profile, tying it back to the salad.
Garlic Powder, Sea Salt, Freshly Cracked Black Pepper – Season to taste for an added flavor kick.

Step‑by‑Step Instructions for Mango Cucumber Salad

Step 1: Prepare the Vinaigrette
In a small jar or bowl, combine freshly squeezed lime juice, maple syrup, and extra virgin olive oil. Add finely chopped cilantro, garlic powder, sea salt, and freshly cracked black pepper. Whisk or shake vigorously until the mixture is well emulsified and creamy, about 30 seconds. This tangy Cilantro Lime Vinaigrette will serve as a zesty foundation for your Mango Cucumber Salad.

Step 2: Dice the Ingredients
Begin by dicing the champagne mango into small cubes, ensuring they are ripe and juicy. Next, thinly slice the Persian cucumber and finely mince the red onion. Allow the minced onion to rest for 15 minutes to mellow its sharp flavor. Prepare the avocado by cutting it in half, removing the pit, and scooping the flesh into bite-sized sections. Each piece will enhance the salad’s creaminess and texture.

Step 3: Assemble the Salad
In a large mixing bowl, gently combine the diced mango, sliced cucumber, minced red onion, and arugula. Add the chopped avocado and a generous handful of blueberries for digestive support and sweetness. Finish by adding the toasted walnuts and a sprinkle of fresh cilantro. This vibrant medley will form the base of your Mango Cucumber Salad, brimming with colors and nutrients.

Step 4: Dress and Toss
Drizzle the prepared Cilantro Lime Vinaigrette over the salad ingredients. Using a spatula, carefully toss the salad to coat everything evenly, ensuring each bite captures the delightful flavors. Avoid mashing the avocado while mixing; you want it to hold its shape. The result should be a beautifully mixed Mango Cucumber Salad, ready to serve.

Step 5: Serve and Enjoy
Transfer the tossed salad to a large serving bowl or individual plates. This refreshing Mango Cucumber Salad is best enjoyed immediately to retain the salad’s crispness and vibrant colors. Whether it’s a side to your summer BBQ or a light lunch, the combination of sweet mango, creamy avocado, and tangy vinaigrette will transport you to a tropical paradise.

What to Serve with Mango Cucumber Salad

As you prepare to enjoy this colorful salad, consider complementing it with delightful sides for a well-rounded meal experience.

Grilled Chicken Skewers: Juicy and smoky, these skewers provide a protein-packed contrast to the salad’s fresh flavors. Serve them hot for an irresistible pairing.
Quinoa Pilaf: Light and nutty, this grain dish brings texture and earthiness that balances the uplifting fruitiness of the salad. Together, they create a nutritious and satisfying plate.
Garlic Bread: Crispy on the outside and soft on the inside, garlic bread makes for a comforting addition. The buttery garlic notes wonderfully enhance the vibrant dressing of the salad.
Sparkling Lemonade: This refreshing drink brightens up the meal, with zesty citrus notes that echo the salad’s zingy vinaigrette. Serve it chilled for a real thirst quencher on warm days.
Caprese Skewers: These skewers provide a delightful mix of mozzarella, basil, and tomatoes that pair beautifully with the mango and avocado, creating a harmonious blend of flavors.
Tropical Fruit Platter: A medley of pineapple, kiwi, and more will beautifully echo the salad’s fruity profile, offering a well-rounded tropical experience that feels festive and light.
Chilled White Wine: A crisp Sauvignon Blanc complements the salad’s freshness, enhancing your dining experience. Its acidity pairs well with the creamy avocado and sweet mango.

Make Ahead Options

These delightful Mango Cucumber Salads are perfect for meal prep enthusiasts! You can prepare the Cilantro Lime Vinaigrette up to 3 days in advance; simply store it in an airtight container in the refrigerator. The salad ingredients, such as diced mango, cucumber, and red onion, can be cut up to 24 hours in advance and kept in separate airtight containers to maintain their freshness and crispness. However, it’s best to add the avocados, blueberries, and toasted walnuts just before serving to prevent browning and sogginess. When you’re ready to enjoy, simply mix everything together and drizzle the vinaigrette over the top for a refreshing and vibrant meal in no time!

How to Store and Freeze Mango Cucumber Salad

Fridge: Store any leftovers in an airtight container for up to 3 days. Keep the dressing separate to maintain freshness and prevent sogginess.

Freezer: It’s not recommended to freeze the Mango Cucumber Salad, as the texture of the fresh ingredients like cucumber and avocado can become mushy after thawing.

Reheating: If you have the vinaigrette stored separately, simply add it before serving to revitalize the salad’s flavors. Avoid reheating the salad; serve it cold for the best experience.

Expert Tips for Mango Cucumber Salad

Mellow Your Onion: Allow minced red onion to sit for 15 minutes before mixing. This step reduces sharpness and enhances overall flavor in your Mango Cucumber Salad.
Use Ripe Ingredients: Ensure your mangoes are perfectly ripe for optimal sweetness. A soft touch delivers the best flavor and texture in your salad.
Toast Walnuts: For a nutty crunch, always toast your walnuts before adding. This simple step heightens their flavor and adds an irresistible crunch to your salad.
Experiment with Greens: Feel free to swap out arugula for other leafy greens like spinach or kale. This flexibility can introduce new textures and flavors to your Mango Cucumber Salad.
Dress Just Before Serving: To prevent sogginess, dress the salad right before serving. This ensures that every component retains its fresh, crisp essence.

Mango Cucumber Salad Variations

Feel free to explore these delightful twists to personalize your Mango Cucumber Salad for a taste that’s uniquely yours!

Berry Burst: Swap blueberries for seasonal berries like strawberries or raspberries to add a new dimension of flavor. The sweet, tangy zing of fresh berries will brighten your salad!
Leafy Green Swap: Replace arugula with kale or baby spinach for a different texture. Kale’s heartiness provides a nice crunch, while spinach softens the overall profile of your salad.
Tropical Kick: Add diced pineapple or coconut flakes for an extra tropical flair. The combination of flavors will transport you straight to a sun-kissed beach!
Nutty Delight: Substitute walnuts with pecans or slivered almonds for a new nutty flavor. Each nut brings a different crunch, making your salad even more interesting.
Spicy Kick: Toss in a diced jalapeño for a light kick of heat. The spicy notes against the sweet mango create a delicious contrast that tantalizes the palate.
Protein Boost: Include grilled shrimp or chicken for a filling meal. This protein addition transforms your salad from a light side to a satisfying main dish.
Dressing Variations: Experiment with different dressings, like a spicy chipotle vinaigrette or a honey-lime dressing, for a flavorful twist that changes the salad’s profile.

For more refreshing recipes, try out this delicious Cucumber Shrimp Salad or this zesty Radish Salad Roasted. Happy dining!

Mango Cucumber Salad Recipe FAQs

How do I choose ripe mangoes for the salad?
Absolutely! Look for champagne mangoes that are slightly soft when you gently squeeze them. They should have a rich, sweet fragrance. If you can’t find champagne mangoes, Kent or red mangoes are great alternatives.

What’s the best way to store leftovers of the Mango Cucumber Salad?
Very! Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain freshness, keep the dressing separate until you’re ready to serve again, as this will prevent the salad from getting soggy.

Can I freeze the Mango Cucumber Salad?
Not recommended! Freezing the Mango Cucumber Salad will alter the textures of fresh ingredients like cucumber and avocado, making them mushy once thawed. It’s best enjoyed fresh.

What should I do if my red onion is too strong in flavor?
No worries! If your red onion is overly sharp, let it rest in a bowl of cold water for about 10 to 15 minutes. This soaking time helps mellow the flavor significantly, making it a pleasant addition to the salad.

Are there any dietary considerations for this recipe?
Yes! This salad is naturally gluten-free and can cater to various dietary preferences. If you’re concerned about allergies, be mindful of nut sensitivities when adding walnuts—feel free to substitute with pumpkin seeds or omit them entirely for a nut-free version.

How can I enhance the flavor of the vinaigrette?
For a more complex flavor, try adding a pinch of Cumin or Fresh Ginger to the vinaigrette while whisking. Also, adjust the lime juice and maple syrup to your taste preference—it’s all about what makes your palate sing!