Mango Cucumber Blueberry Salad – Refreshing Summer Salads with Avocado

 Sunshine in a bowl—that’s exactly what this Mango Cucumber Blueberry Salad delivers. Every bite is a juicy, crisp, creamy explosion of flavor that instantly feels like summer. Sweet mango mingles with cool cucumber, plump blueberries burst with freshness, and buttery avocado ties everything together in the most satisfying way. It’s colorful, vibrant, and guaranteed to steal the spotlight at any table.

This beauty easily earns its place among your favorite Refreshing Summer Salads. It’s light enough for warm afternoons yet satisfying enough to count as a Healthy Dinner Ideas Salad when you want something nourishing without feeling weighed down. The natural sweetness of the fruit paired with savory elements makes it one of those irresistible Savory Fruit Recipes you’ll come back to again and again.

Looking for Clean Eating Food Ideas that don’t feel boring? This salad is packed with wholesome ingredients and fresh flavors that taste as good as they look. Add a sprinkle of fresh herbs and it becomes one of those standout Foods With Mint that feels extra cooling and vibrant. It’s also a star addition to your collection of Vegan Recipes For Summer, requiring no complicated prep—just simple chopping and tossing.

Serve it at brunch as one of your colorful Breakfast Salads, bring it to gatherings as part of your go-to Healthy Salad Ideas For Family, or enjoy it solo for a quick, energizing lunch. However you plate it, this Blueberry Cucumber Salad with mango and avocado is a refreshing, feel-good dish that tastes like pure sunshine.

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Mango Cucumber Blueberry Salad – Refreshing Summer Salads with Avocado

⭐ 4.7 (16 reviews)   |   Servings: 4   |   Prep Time: 15 mins   |   Total Time: 15 mins

Ingredients

Salad

• 2 cups fresh mango, cut into small cubes (ripe mangoes give the sweetest flavor)
• 1 cup English cucumber, chopped (English varieties are milder and less bitter)
• 1 cup blueberries (fresh preferred, but thawed frozen berries work too)
• 1 ripe avocado, diced into chunks
• ¼ cup chopped fresh cilantro (or swap with parsley, mint, or basil)

Dressing

• 2 tablespoons olive oil (avocado oil is a good substitute)
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon honey (use agave for a vegan alternative)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Tools Needed

• Large mixing bowl
• Small bowl
• Whisk
• Spatula

Instructions

1. Prepare the Fruit and Vegetables: Peel the mango and slice the flesh away from the pit. Cut into bite-sized cubes and transfer to a large mixing bowl.
2. Rinse the cucumber well. You can leave the skin on or peel it if preferred. Slice it lengthwise, remove the seeds if desired, then chop into small pieces. Add it to the bowl with the mango.
3. Wash the blueberries gently under cold water and pat dry before adding them to the mixture.
4. Slice the avocado in half, discard the pit, and scoop out the flesh. Cut into cubes and place in the bowl with the other ingredients.
5. Using a spatula, carefully toss everything together so the fruit stays intact.
6. Make the Dressing: In a separate small bowl, combine the olive oil, lime juice, honey, salt, and black pepper. Whisk until fully blended and slightly emulsified.
7. Combine and Serve: Pour the dressing over the salad mixture and toss lightly to coat all the ingredients evenly. Sprinkle chopped cilantro over the top and give it one final gentle stir.
8. Serve right away for the freshest flavor, or refrigerate for up to one hour. If preparing ahead, keep the dressing separate and mix just before serving.