Description
A vibrant, zesty salad combining sweet mango, crisp cucumbers, and antioxidant-rich blueberries. Tossed with a lime-honey dressing and creamy avocado, this no-cook dish is perfect for hot days or quick meals. Ideal for vegans or halal diets when substituted with hummus and maple syrup.
Ingredients
2 cups firm ripe mango (diced)
1 large English cucumber (diced)
1 cup blueberries (rinsed)
1 avocado (diced)
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 tablespoon honey (or maple syrup for vegan)
½ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh cilantro (chopped)
Instructions
Peel and dice mango into ½-inch cubes
Halve cucumber and seed using a melon baller; dice into bite-sized pieces
Rinse and drain blueberries
Dice avocado into cubes
In a bowl, whisk olive oil, lime juice, honey, salt, and pepper
Combine all ingredients in a large bowl; toss gently to coat
Top with chopped cilantro before serving
Notes
Substitute avocado with hummus for a vegan version
Use lemon juice instead of lime juice if needed
Store in airtight container for up to 2 days
Chill for 15 minutes before serving for optimal flavor balance
- Prep Time: 15
- Cook Time: 5
- Category: Lunch
- Method: Chopping and Mixing
- Cuisine: Asian-Mediterranean fusion
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 20g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg