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Mango Cucumber Salad for a Refreshing Twist
Emily

Mango Cucumber Salad for a Refreshing Twist

A vibrant tropical-savory salad blending sweet mango, crisp cucumber, and zesty lime dressing. Perfect as an appetizer, taco topping, or light side dish, this no-cook salad is ready in minutes with seasonal produce and adaptable flavors.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: International Fusion
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 2 cups ripe mango, peeled and diced
  • 1 large cucumber, seeded and chopped
  • 1 cup blueberries
  • 1 avocado, diced
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup chopped cilantro

Method
 

  1. Dice mango, cucumber, and avocado into bite-sized pieces
  2. In a large bowl, combine mango, cucumber, blueberries, and avocado
  3. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper
  4. Pour dressing over salad and gently toss to combine
  5. Sprinkle chopped cilantro on top
  6. Chill for 10 minutes before serving

Notes

Substitute mango with peach or papaya
Use English (hollowed) cucumbers for crispest texture
Replace blueberries with raspberries or strawberries
Use Haas avocado or substitute with hummus for vegan version
Lime juice preserves avocado; avoid vinegar-based dressings
Store in airtight container for up to 4 hours