Description
This vibrant salad offers a refreshing blend of sweet and savory notes. Diced ripe mango provides a tropical sweetness, perfectly complemented by the crisp, cool texture of cucumber. Creamy avocado adds a rich, smooth counterpoint, while juicy blueberries introduce a tart burst of flavor. Fresh mint leaves and a sprinkle of poppy seeds enhance the visual appeal and contribute subtle aromatic and textural elements, all brought together by a light, zesty dressing.
Ingredients
- 1 large ripe mango, peeled and diced
- 1 English cucumber, thinly sliced or diced
- 1 cup fresh blueberries
- 1 ripe avocado, peeled, pitted, and diced
- 1/4 cup fresh mint leaves, roughly chopped
- 1 tablespoon poppy seeds
- For the Dressing:
- 2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey or maple syrup (optional)
- 1/4 teaspoon sea salt
- Pinch of black pepper
Instructions
- Prepare the fruit and vegetables: In a large mixing bowl, gently combine the diced mango, cucumber, blueberries, and avocado.
- Make the dressing: In a small bowl, whisk together the lime juice, olive oil, honey (if using), sea salt, and black pepper until emulsified.
- Dress the salad: Pour the dressing over the fruit and vegetable mixture. Add the chopped fresh mint leaves and sprinkle with poppy seeds.
- Serve: Gently toss the salad to ensure all ingredients are evenly coated with the dressing. Serve immediately.
Notes
For the best texture and flavor, ensure your mango and avocado are perfectly ripe.
To prevent avocado from browning, add it to the salad just before serving or toss it lightly with a squeeze of lime juice.
This salad is best enjoyed fresh; if preparing ahead, keep the dressing separate and combine just before serving.
Consider adding a finely diced red onion for an extra layer of flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 205 per serving
- Fat: 12g per serving
- Carbohydrates: 26g per serving
- Protein: 3g per serving