Description
A refreshing Mango Cucumber Salad featuring a vibrant mix of fresh mango, cucumber, arugula, and blueberries, tossed with a zesty cilantro lime vinaigrette. Perfect as a light lunch or a colorful side dish, combining sweet, tangy, and crunchy textures.
Ingredients
For the Salad:
- 1 champagne mango, peeled, seeded, and diced
- 1 Persian cucumber, diced
- ¼ red onion, minced and let sit for 15 min
- 3 cups arugula
- 1 avocado, chopped
- ½ cup blueberries
- ¼ cup walnuts, toasted
- ¼ cup cilantro, chopped
For the Cilantro Lime Vinaigrette:
- 2 tablespoons lime juice
- 1 teaspoon maple syrup
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon garlic powder
- A pinch sea salt
- A dash freshly cracked black pepper
Instructions
- Combine Salad Ingredients: In a large bowl, combine the diced mango, cucumber, minced red onion (after sitting for 15 minutes), arugula, chopped avocado, blueberries, toasted walnuts, and chopped cilantro to form the base of the salad.
- Prepare the Vinaigrette: In a separate bowl, whisk together the lime juice, maple syrup, extra virgin olive oil, fresh chopped cilantro, garlic powder, sea salt, and freshly cracked black pepper until well emulsified.
- Toss Salad with Vinaigrette: Pour the cilantro lime vinaigrette over the salad mixture and toss gently to ensure all ingredients are evenly coated without bruising the delicate components.
- Serve or Chill: Serve the salad immediately for the freshest taste, or chill it in the refrigerator for 10-15 minutes to allow the flavors to meld together beautifully before serving.
Notes
- Toasting walnuts enhances their flavor and adds a delightful crunch; toast them in a dry skillet over medium heat until fragrant, about 3-5 minutes.
- Allowing the minced red onion to sit for 15 minutes mellows its bite and prevents overpowering the salad.
- For extra zest, add a sprinkle of chili flakes or a dash of cayenne pepper to the vinaigrette.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to a day.
- Use ripe but firm mangoes and avocados to maintain texture in the salad.
