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Mango Cucumber Blueberry Salad

A refreshing and hydrating salad featuring sweet mango, crisp cucumber, and tart blueberries, tossed in a zesty lime dressing and topped with chia seeds.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Tropical
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large mangoes ripe, peeled and cubed
  • 1 English cucumber sliced into quarters
  • 1 cup blueberries fresh, washed
  • 0.25 cup fresh mint leaves torn
Dressing & Garnish
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp honey or agave for vegan
  • 1 tbsp olive oil extra virgin
  • 1 tbsp chia seeds or poppy seeds

Equipment

  • Large mixing bowl
  • Chef's knife
  • Cutting board
  • Small jar or whisk

Method
 

  1. Wash all produce thoroughly. Peel the mangoes and slice the flesh away from the pit.
  2. Cut the mango flesh into 1-inch cubes and place them in a large serving bowl.
  3. Slice the cucumber (keep skin on for color) into bite-sized quarters or half-moons and add to the bowl.
  4. Add the fresh blueberries to the bowl.
  5. In a small jar, shake together the lime juice, honey, and olive oil until emulsified.
  6. Pour the dressing over the fruit and gently toss to coat everything evenly.
  7. Garnish with fresh torn mint leaves and a generous sprinkle of chia seeds.
  8. Serve immediately or chill for 20 minutes to let flavors develop.

Notes

For a spicy kick, add a pinch of chili powder or Tajín seasoning. Add avocado right before serving for extra creaminess.