Description
Fresh and colorful mango cucumber salad with blueberries and avocado makes for a light and vibrant meal, perfect for summer lunches.
Ingredients
Salad Ingredients
- 1 piece champagne mango (peeled, seeded, and diced) (Pick a ripe mango that gives slightly when pressed.)
- 1 piece Persian cucumber (diced) (Has fewer seeds and more crunch.)
- ¼ cup red onion (minced and let sit for 15min) (Mellow flavor after resting.)
- 3 cups arugula (Adjust amount if you prefer lighter greens.)
- 1 piece avocado (chopped) (Use firm but ripe for best texture.)
- ½ cup blueberries (Fresh for added sweetness.)
- ¼ cup walnuts (toasted) (Toast until fragrant to enhance flavor.)
- ¼ cup cilantro
Dressing Ingredients
- 2 tablespoons lime juice (Adds tanginess.)
- 1 teaspoon maple syrup (Balances flavors.)
- 3 tablespoons extra virgin olive oil (Essential for the vinaigrette.)
- 1 tablespoon fresh cilantro (chopped) (For garnish.)
- 1 teaspoon garlic powder
- a pinch sea salt
- a dash freshly cracked black pepper
Instructions
Preparation
- In a small jar or bowl, whisk together all the ingredients for the vinaigrette.
- In a large bowl, combine mango, cucumber, onion, arugula, avocado, blueberries, walnuts, and cilantro.
- Drizzle the dressing over the salad and toss gently. Serve immediately.
Notes
Serve chilled and dress just before eating to avoid wilting. Keep leftovers in an airtight container; best consumed within a day without dressing.
- Prep Time: 15 minutes
- Category: Lunch, Salad
- Cuisine: International, Vegan