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This juicy mango cucumber mix brings sweet champagne mango together with crunchy cucumber and smooth avocado, all brought to life with a tangy cilantro lime dressing. All these tastes and textures make a cool dish that's perfect for hot days or as a bright addition to any meal.
I whipped up this salad during a brutal heatwave when the thermometer hit over 90, and now it's what I always make when I want something cool and filling without having to fire up the stove.
Ingredients
- Champagne mango: Gives a honey-like tropical taste without the stringiness of other types
- Persian cucumber: Adds a snap and light flavor that doesn't have the harsh taste of regular cucumbers
- Red onion: Gives a nice kick that gets milder after a quick 15-minute soak
- Arugula: Creates a spicy foundation that complements the bold flavors
- Avocado: Adds buttery softness and nutritious fats
- Blueberries: Pop with sweet-tart juice and add gorgeous purple-blue color
- Walnuts: Supply much-needed crunch and earthy flavor when lightly browned
- Cilantro: Scatters garden-fresh flavor throughout
- Lime juice: Forms the tangy base with bright citrus zing
- Maple syrup: Cuts the sourness with natural sweetness
- Extra virgin olive oil: Gives smoothness and richness to wrap around all ingredients
- Fresh cilantro: Boosts the leafy green taste throughout
- Garlic powder: Adds savory notes without the harsh bite of fresh garlic
- Sea salt: Lifts all the flavors without making it too salty
- Black pepper: Adds gentle warmth and depth
Step-by-Step Instructions
- Prepare the Vinaigrette:
- Mix lime juice and maple syrup in a small container, stirring until sweetener completely blends in. Slowly pour in olive oil while constantly stirring to blend everything smoothly. Mix in the chopped cilantro, garlic powder, salt, and pepper. Give it a taste and tweak if needed. You want it zingy with a touch of sweetness and herbal flavors.
- Prep the Ingredients:
- Take off the skin and cut the champagne mango into half inch chunks, making sure to get rid of all stringy bits around the pit. Cut the Persian cucumber into pieces the same size as the mango so everything matches. Finely chop the red onion and let it soak in cold water for 15 minutes to tone down its sharpness, then drain well. Clean and dry the arugula, tearing any big leaves. Cut up the avocado right before putting the salad together to keep it from turning brown.
- Assemble the Salad:
- Spread arugula on the bottom of a big serving bowl. Sprinkle the cut mango, cucumber, drained red onion, and avocado evenly over the greens. Dot blueberries all over for bright splashes of color. Sprinkle with toasted walnuts and fresh cilantro. Right before you serve, pour the dressing all over and gently mix everything without smashing the soft ingredients.
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The champagne mango really stands out in this mix with its super-sweet taste and velvety feel. I came across this type at a local market a few years back and can't imagine using regular mangoes in this dish anymore. The first time I brought this colorful mix to a family meal, my nephew who usually hates salads wanted more and now asks for it every time he comes over.
Make Ahead Options
You can prep parts of this salad early to cut down on work. Make the dressing up to three days before and keep it sealed in the fridge. Let it warm up a bit and give it a good shake before using. You can cut the mango, cucumber, and red onion the morning of your meal and store them in separate covered containers in the fridge. Don't slice the avocado or mix everything until right before serving to keep everything fresh and prevent the avocado from turning brown.
Seasonal Variations
When mangoes aren't easy to find in winter, try using peeled citrus like blood oranges or grapefruit for a different but still refreshing flavor. In summer, throw in sliced peaches or nectarines for what's in season. During fall, swap blueberries for pomegranate seeds to add festive red color and extra nutrients. Each change keeps the salad's basic character while using what's fresh at the time.
Serving Suggestions
This flexible salad goes great with grilled fish or chicken for a full meal. For a wow-factor, serve in personal portions on small plates or wide bowls, laying out ingredients in sections before adding dressing. Try serving it with cold soup like gazpacho in summer or as part of a brunch spread with egg dishes. For dinner parties, pair it with a light Sauvignon Blanc or fizzy water with cucumber and lime slices.
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This cool mango cucumber mix will definitely wow your friends while being easy enough to throw together any night of the week.
Frequently Asked Questions
- → Can this salad be prepped ahead?
You can prepare parts of it in advance. Slice the mango, cucumber, and onion a day or two ahead and store them in individual sealed containers. The dressing will last up to three days in the fridge. For freshness, chop the avocado and mix everything just before eating to avoid browning and wilting.
- → What's a good replacement for champagne mango?
If you're out of champagne mangoes, try other ripe varieties like Ataulfo, Tommy Atkins, or Kent mangoes. In the summer, peaches or nectarines are a solid alternative. Or, for a different tropical vibe, swap with papaya.
- → How do I turn this into a filling meal?
Boost the protein by tossing in grilled chicken, shrimp, or tofu. Vegetarians could use quinoa, chickpeas, or nuts like almonds. Increase the walnuts or try seeds for a nuttier twist and extra texture.
- → What can I use if I don't like cilantro?
No worries! Mint or basil are great substitutes and will pair beautifully with the fruits. Skip the cilantro in the dressing altogether, or replace it with parsley and amp up the lime zest to pack more flavor.
- → How do I pick the best mango?
Pick a mango that gives slightly when pressed, like a soft avocado. A sweet smell at the stem end is a good sign, too! Don’t worry about color since different types ripen in different shades. Let firm mangoes ripen on the counter a few days if needed.
- → Can I swap the vinegar in the dressing?
Sure! The lime juice can be swapped out with apple cider vinegar, rice vinegar, or even white wine vinegar. Each brings its own twist but blends well with the other ingredients in the dressing.