Mango, avocado and cucumber in one salad? This might seem like an unusual combination, but give it a try, and you'll be surprised by how well the flavors work together! The blend of sweet mango, creamy avocado, and crisp cucumber creates a refreshing and delicious summer salad.
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If you know me, you know that I love playing with combining different textures and flavor profiles- especially in salad recipes. My Watermelon Cucumber Feta Salad or this Cashew Crunch Salad are perfect examples of this :-).
And I've done it again with this Mango Cucumber Salad. The soft avocado pairs perfectly with the crunchy cucumber and the juicy sweetness of mango. The dressing, made from just a few simple ingredients, also plays on this contrast. It mixes tangy vinegar with sweet maple syrup to tie everything together.
This salad is definitely a different flavor combination, but if you're open to trying something new, it's definitely worth a taste.
Ingredients & substitution notes
- Mango: Choose a ripe mango for maximum sweetness and juiciness. I went for an organic mango.
- Cucumber: I used an English cucumber and removed the seeds. It will keep the salad from becoming watery.
- Avocado: Choosing a ripe, soft avocado is as crucial as choosing a ripe mango. Since this salad only has three main ingredients it's really key to focus on ripe ingredients.
- Fresh lemon balm leaves or mint: Either herb adds a burst of freshness, with lemon balm offering a slightly citrusy note and mint adding a cooling touch.
- White vinegar: Provides the tangy base for the dressing, balancing the sweetness of the mango and maple syrup. I used rice wine vinegar.
- Fresh lime juice: Enhances the dressing with a bright, zesty flavor. Could be replaced with fresh lemon juice.
- Olive oil: I highly recommend a good quality cold-pressed, extra virgin olive oil.
See recipe card for quantities.
Step-by-step instructions
Step 1: In a small bowl or jug, whisk together all the salad dressing ingredients.
Step 2: To a large bowl, add the diced mango, cucumber, avocado, and fresh lemon balm (or mint) leaves. Add the dressing and gently (!) toss together.
Top tips
- Use ripe ingredients: Ensure your mango and avocado are ripe for optimal sweetness and creaminess. A ripe mango will give slightly when pressed, and a ripe avocado will yield to gentle pressure.
- Chill Ingredients: If you have time, chill the mango, cucumber, and avocado before making this salad.
- Prepare ingredients just before serving: To keep the salad fresh and crisp, prepare and mix it right before serving. This prevents the cucumbers from becoming too watery and the avocado from browning.
- Mix gently: When combining the salad with the dressing, toss gently to avoid mashing the avocado and to ensure all ingredients are evenly coated.
Variations
- Adjust dressing to taste: Start with the recommended amounts of vinegar, lime juice, and maple syrup, then taste and adjust as needed. You can add more syrup for sweetness or more lime juice for extra tang.
- Different fruits: If you're not a fan of mangoes but would like to try this flavor combination, feel free to swap out the mango for other (sweet) fruits. I personally haven't tried replacing the mango but I guess pineapple, strawberries or kiwis would be your best bet.
Storage
This salad is best enjoyed fresh, as it's not suitable for make-ahead or long-term storage. Especially the cucumber and avocado won't hold their texture.
FAQ
I personally haven't tried switching out the mango for something else but pineapple, kiwi, or strawberries would be your best option.
This salad doesn't store well due to its ingredients. It's best to make it fresh each time.
You can modify the sweetness by adding more maple syrup or honey, and adjust the tanginess by increasing the lime juice or vinegar.
Related
Looking for more salad recipes? Try these:
📖 Recipe
Mango Avocado Cucumber Salad
Equipment
- 1 cutting board + knife
- 1 salad bowl
- 1 small bowl + whisk
Ingredients
Salad
- 1 mango *peeled & diced
- 1 cucumber *deseeded & diced
- 1 avocado *peeled & diced
- 1 hanful of fresh lemonbalm leaves *or mint leaves
Dressing
- 5 tablespoon white vinegar (I used rice wine vinegar)
- 1 tablespoon fresh lime juice (about ½ a lime)
- 1 tablespoon maple syrup *or honey
- 3 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Prepare the dressing: Whisk together the dressing ingredients. Taste and adjust if needed. Add more maple syrup for a sweeter dressing or more vinegar or lime for a tangier dressing.5 tablespoon white vinegar, 1 tablespoon fresh lime juice , 1 tablespoon maple syrup , 3 tablespoon olive oil, 1 teaspoon salt
- Salad: Add all the salad ingredients to a large bowl.1 mango, 1 cucumber, 1 avocado, 1 hanful of fresh lemonbalm leaves
- Toss gently: Pour the dressing over the salad and gently toss to ensure everything is evenly coated before serving.
Video
Notes
- Use ripe ingredients: Ensure your mango and avocado are ripe for optimal sweetness and creaminess.
- Chill Ingredients: If you have time, chill the mango, cucumber, and avocado before making this salad.
- Mix gently: When combining the salad with the dressing, toss gently to avoid mashing the avocado.
- To store: This salad is best enjoyed fresh, as it's not suitable for make-ahead or long-term storage.
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