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This vibrant mango cucumber salad brings together the sweet juiciness of champagne mango with crisp cucumber and creamy avocado, all tied together with a zesty cilantro lime vinaigrette. The combination of flavors and textures creates a refreshing dish perfect for warm weather meals or as a colorful side to complement any main course.
I first created this salad for a summer gathering when temperatures soared above 90 degrees, and it has since become my go to refreshing dish whenever I need something light yet satisfying that doesn't require turning on the oven.
Ingredients
- Champagne mango: Delivers a sweet tropical flavor with less fibrous texture than other varieties
- Persian cucumber: Offers crisp texture and mild flavor without the bitterness of larger varieties
- Red onion: Adds a pleasant bite that mellows when soaked for 15 minutes
- Arugula: Provides a peppery base that stands up to the stronger flavors
- Avocado: Contributes creamy richness and healthy fats
- Blueberries: Offer bursts of sweet tartness and beautiful color contrast
- Walnuts: Bring necessary crunch and nutty depth when toasted
- Cilantro: Adds fresh herbaceous notes throughout the salad
- Lime juice: Creates the acidic base with bright citrus flavor
- Maple syrup: Balances the acidity with natural sweetness
- Extra virgin olive oil: Provides body and richness to coat ingredients evenly
- Fresh cilantro: Enhances the herbal elements throughout the dish
- Garlic powder: Offers savory depth without overwhelming raw garlic bite
- Sea salt: Amplifies all flavors without adding excessive sodium
- Black pepper: Contributes subtle heat and complexity
Step-by-Step Instructions
- Prepare the Vinaigrette:
- Combine lime juice and maple syrup in a small jar or bowl, whisking until the sweetener fully dissolves. Add the olive oil in a slow stream while continuously whisking to create an emulsion. Fold in the chopped cilantro, garlic powder, salt, and pepper. Taste and adjust seasonings as needed. The dressing should be tangy with a hint of sweetness and herbal notes.
- Prep the Ingredients:
- Peel and dice the champagne mango into half inch cubes, being careful to remove all fibrous parts from around the seed. Dice the Persian cucumber into similar sized pieces as the mango for consistent texture. Mince the red onion finely and allow it to sit in a small bowl of cold water for 15 minutes to reduce its sharpness before draining thoroughly. Wash and dry arugula leaves, then gently tear any larger pieces. Carefully cube the avocado just before assembling to prevent browning.
- Assemble the Salad:
- Place the arugula as the base layer in a large serving bowl. Distribute the diced mango, cucumber, drained red onion, and avocado evenly over the greens. Scatter blueberries across the top for pops of color. Sprinkle with toasted walnuts and fresh cilantro leaves. Just before serving, drizzle the prepared vinaigrette over the entire salad and gently toss to coat all ingredients without crushing the delicate components.
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The champagne mango truly makes this salad special with its honeyed sweetness and smooth texture. I discovered this variety at a farmers market years ago and have never gone back to regular mangoes for this recipe. The first time I served this colorful creation at a family gathering, my typically salad averse nephew asked for seconds and now requests it whenever he visits.
Make Ahead Options
This salad can be partially prepped in advance to save time. Prepare the vinaigrette up to three days ahead and store in a sealed container in the refrigerator. Bring to room temperature and shake well before using. The mango, cucumber, and red onion can be prepared the morning of serving and kept separately in covered containers in the refrigerator. Wait to cut the avocado and assemble the salad until shortly before serving to maintain optimal freshness and prevent oxidation.
Seasonal Variations
During winter months when fresh mangoes are less available, substitute with sectioned citrus like blood oranges or grapefruit for a different but equally refreshing flavor profile. In summer, add stone fruits like sliced peaches or nectarines for seasonal flair. For autumn, consider adding pomegranate seeds instead of blueberries for festive color and antioxidant boost. Each variation maintains the essential character of the salad while working with seasonally available produce.
Serving Suggestions
This versatile salad pairs beautifully with grilled fish or chicken for a complete meal. For a stunning presentation, serve in individual portions on small plates or shallow bowls, arranging components in sections before drizzling with dressing. Consider serving alongside a chilled soup like gazpacho in summer or as part of a brunch spread with quiche. For an elevated dinner party, pair with a crisp Sauvignon Blanc or sparkling water infused with cucumber and lime.
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This refreshing mango cucumber salad is guaranteed to impress your guests while being simple enough to enjoy any day of the week.
Frequently Asked Questions
- → Can I make this salad ahead of time?
You can prep the components ahead of time, but it's best to assemble just before serving. Cut the mango, cucumber, and red onion up to a day ahead and store them separately in airtight containers. Prepare the dressing up to three days in advance. Wait to cut the avocado and toss everything together until ready to serve to prevent browning and wilting.
- → What can I substitute for champagne mango?
If champagne mangoes aren't available, you can use any ripe mango variety like Ataulfo, Tommy Atkins, or Kent. In a pinch, peaches or nectarines make good substitutes in summer, or you could use papaya for a similar tropical sweetness.
- → How can I make this salad into a complete meal?
To transform this into a heartier main dish, add protein like grilled chicken, shrimp, or tofu. For a vegetarian option, add quinoa, farro, or chickpeas. You could also increase the amount of walnuts or add other nuts and seeds for additional protein and healthy fats.
- → Is there a substitute for the cilantro if I don't like it?
If you're not a fan of cilantro, fresh mint or basil make excellent alternatives that pair well with the fruit in this salad. For the dressing, you can replace cilantro with parsley or simply omit it and add a bit more lime zest for flavor.
- → What's the best way to pick a ripe mango?
A ripe mango will yield slightly to gentle pressure, similar to a ripe avocado. It should smell sweet at the stem end. Color isn't always an indicator of ripeness, as different varieties have different colors when ripe. If your mango is firm, let it ripen at room temperature for a few days before using in this salad.
- → Can I use a different type of vinegar for the dressing?
While the lime juice provides the acidity in this vinaigrette, you could substitute with white wine vinegar, apple cider vinegar, or rice vinegar if needed. Each will offer a slightly different flavor profile, but all will work well with the other ingredients in the salad.