Ingredients
Scale
- 1 ripe mango, peeled and diced
- 1 large cucumber, diced
- 1 cup fresh blueberries
- 1 large avocado, diced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro (optional)
Feel free to swap cilantro with mint if you’re looking for a different flavor profile or if cilantro isn’t your favorite.
Instructions
- In a large mixing bowl, combine the diced mango and cucumber. Stir gently to mix, taking a moment to appreciate the vibrant colors.
- Add the blueberries to the bowl, ensuring they are evenly distributed. This step always reminds me of my children dropping handfuls of blueberries into their cereal, their little hands stained with juice.
- Carefully fold in the diced avocado. Be gentle, as you don’t want to mush the avocado. Remember those lessons about patience in the kitchen from my mom? They come in handy here.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour this dressing over the salad, and gently toss to coat all the ingredients.
- If you love cilantro as much as I do, sprinkle it over the top before serving. It adds a fresh, herby note that ties everything together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mango Cucumber Salad with Blueberries and Avocado, recipe, cooking, food
