In a small jar or bowl, combine lime juice, maple syrup, and olive oil. Add cilantro, garlic powder, sea salt, and pepper. Whisk until emulsified.

Dice the champagne mango, thinly slice the Persian cucumber, and mince the red onion, letting it sit to mellow. Prepare avocado by cutting it into bite-sized sections.

In a large mixing bowl, combine diced mango, cucumber, red onion, arugula, avocado, and blueberries. Add toasted walnuts and cilantro.

Drizzle the vinaigrette over the salad and gently toss, ensuring to keep avocado intact.

Serve immediately in a large bowl or individual plates to enjoy fresh and crisp.