Mango Avocado Cucumber Salad

Author: Katie

Once again, I've combined the best of both worlds by bringing together fresh veggies and fruits in one salad with this Mango Cucumber Salad.

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5 from 1 vote

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Prep Time: 10

Total Time: 10

Course: Salad

Cuisine: International

Servings: 2 people

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

You can find detailed step-by step-photos above the recipe card.

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.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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