Crispy Mango Cucumber Salad with Blueberries and Avocado

This Crispy Mango Cucumber Salad with Blueberries and Avocado is the perfect summer side dish. After making it dozens of times, I’ve discovered the trick to getting the perfect crispy texture. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Berry Oat Bars Recipe with Raspberry Preserves and Authentic Pot Birria Tacos Recipe with Crispy Tortillas.

What You'll Need for Crispy Mango Cucumber Salad with Blueberries and Avocado

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 ripe mangoes
• 1 large cucumber
• 1 ripe avocado
• 1 cup fresh blueberries
• 1/2 red onion
• 1/4 cup olive oil
• 1/4 cup lime juice
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• Optional: Fresh cilantro
• Optional: Crumbled feta or cotija cheese
• Optional: Toasted almond slices
• Optional: Tortilla strips

How to Make Crispy Mango Cucumber Salad with Blueberries and Avocado

1. Prepare the mango: Peel and slice the mangoes, then cut the slices into bite-sized pieces.
2. Slice the cucumber: Using a mandoline slicer or sharp knife, thinly slice the cucumber lengthwise.
3. Dice the avocado: Peel, pit, and dice the avocado into small cubes.
4. Chop the red onion: Finely chop half a red onion. For less heat, soak the chopped onion in cold water for 10 minutes before using.
5. Make the dressing: In a small bowl, whisk together olive oil, lime juice, honey, salt, black pepper, and red pepper flakes (if using).
6. Assemble the salad: In a large bowl, combine mango, cucumber, avocado, blueberries, and red onion. Pour the dressing over the salad and gently toss to combine.
7. Serve: Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 1 hour to let the flavors meld. Garnish with fresh cilantro and your choice of toppings.

Storing & Reheating Crispy Mango Cucumber Salad with Blueberries and Avocado

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the salad up to 1 hour ahead. Add avocado just before serving to prevent browning.

Freezing Crispy Mango Cucumber Salad with Blueberries and Avocado

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Not applicable. Microwave: Not applicable.

Recipe Notes

• Chef tip: For a twist, try adding grilled chicken or shrimp to make it a main dish.
• Best substitution: Substitute mango with pineapple or peaches for a similar sweet and tangy flavor.
• Make-ahead: Prepare the dressing and chop the vegetables ahead of time. Combine just before serving.
• Scaling: This recipe is easily scalable. Simply adjust the ingredient quantities to suit your needs.
• Troubleshooting: If the salad is too sweet, add more lime juice or a pinch of salt to balance the flavors.

Crispy Mango Cucumber Salad with Blueberries and Avocado

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Prep

15 minutes

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Cook

0 minutes

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Total

15 minutes

🍽

Serves

4 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 ripe mangoes
• 1 large cucumber
• 1 ripe avocado
• 1 cup fresh blueberries
• 1/2 red onion

Seasonings

• 1/4 cup olive oil
• 1/4 cup lime juice
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

Optional Toppings

• Fresh cilantro
• Crumbled feta or cotija cheese
• Toasted almond slices
• Tortilla strips

Instructions

1. Prepare the mango: Peel and slice the mangoes, then cut the slices into bite-sized pieces.
2. Slice the cucumber: Using a mandoline slicer or sharp knife, thinly slice the cucumber lengthwise.
3. Dice the avocado: Peel, pit, and dice the avocado into small cubes.
4. Chop the red onion: Finely chop half a red onion. For less heat, soak the chopped onion in cold water for 10 minutes before using.
5. Make the dressing: In a small bowl, whisk together olive oil, lime juice, honey, salt, black pepper, and red pepper flakes (if using).
6. Assemble the salad: In a large bowl, combine mango, cucumber, avocado, blueberries, and red onion. Pour the dressing over the salad and gently toss to combine.
7. Serve: Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 1 hour to let the flavors meld. Garnish with fresh cilantro and your choice of toppings.

Notes

• Chef tip: For a twist, try adding grilled chicken or shrimp to make it a main dish.
• Best substitution: Substitute mango with pineapple or peaches for a similar sweet and tangy flavor.
• Make-ahead: Prepare the dressing and chop the vegetables ahead of time. Combine just before serving.
• Scaling: This recipe is easily scalable. Simply adjust the ingredient quantities to suit your needs.
• Troubleshooting: If the salad is too sweet, add more lime juice or a pinch of salt to balance the flavors.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Not applicable.
• Microwave reheat: Not applicable.
• Make ahead: Prepare the salad up to 1 hour ahead. Add avocado just before serving to prevent browning.

Nutrition Per Serving

• Calories: 240
• Protein: 4g
• Fat: 14g
• Carbs: 32g
• Fiber: 6g
• Sugar: 20g
• Sodium: 450mg
• Cholesterol: 0mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Mango Cucumber Salad with Blueberries and Avocado FAQs

A Warm Final Note

I can’t wait for you to try Crispy Mango Cucumber Salad with Blueberries and Avocado and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!