This delicious mango cucumber salad is the perfect summer side dish. Fresh cucumbers and mangoes are cubed and combined with a creamy avocado for a delectable combination of flavors. The dressing is made with a sweet lemon honey vinaigrette that enhances each flavor while bringing all the ingredients together in harmony.
This simple yet impressive dish can be prepared in minutes, making it an ideal choice for any occasion. Enjoy this cucumber mango salad as a light snack or side dish for lunch or dinner.
If serving as a vegan meal, you can dish it up with cooked chickpeas, grains or veggies like roasted brussels sprouts and asparagus, otherwise this mango cucumber salad will go well with these chicken fritters, chicken cutlets or stuffed chicken roll ups.
This mango cucumber avocado salad is the perfect summer side dish. With its fresh ingredients and zingy lemon honey vinaigrette, it is sure to be a hit at any occasion. Quick and easy to prepare, this salad is a delicious way to enjoy the flavors of summer!
Salad Ingredients
- Mango: adds a sweet, juicy flavor and texture to the salad.
- Cucumber: provides crunch and freshness to the salad.
- Avocado: adds creaminess and richness to the salad.
- Parsley: adds a pop of color and flavor to the dish. Cilantro or mint would work nicely as well.
- Scallions: adds a mild onion flavor. Alternatively you can use red onion.
Dressing Ingredients
- Lemon juice: adds an acidic component that balances out the sweetness of the mangoes. You can also use lime juice as replacement.
- Olive oil: contributes fat, flavor and texture to the dish.
- Dijon mustard: helps to emulsify the dressing, providing a depth of flavor.
- Honey: complements the flavors while adding sweetness without overpowering them. Use maple syrup for vegan meals.
- Dijon mustard: helps to emulsify the dressing, providing a depth of flavor.
- Dried basil leaves (crushed): this fragrant herb with a sweet, slightly peppery flavor adds herbal depth to the dressing.
- Salt and pepper: enhances the flavors in the salad.
How To Make The Mango Cucumber Salad
1. Start by preparing the dressing: In a small bowl, whisk together the lemon juice, honey, olive oil, dijon mustard, basil, salt and pepper.
2. Prep the salad ingredients: Cube the mango, cucumber, and avocado into small pieces and add to a bowl. Then add the chopped scallions (or red onion) and parsley.
3. Dress the salad: Pour the dressing over the cubed ingredients and gently toss to combine.
4. Garnish and serve: Sprinkle with extra chopped herbs, if desired. Serve the mango cucumber salad cold or at room temperature. Enjoy!
Tips For the Best Mango Cucumber Salad
- Choose ripe mangoes (both honey-mango variety or keitt types work well) and avocados that are soft to the touch. For a firmer flesh choose keitt mangos – the larger ones with deep green skin.
- If cutting the ingredients before making the dressing, squeeze a bit of lemon juice over the avocado, to prevent it from browning.
- Make it spicy: add a pinch of cayenne or red pepper flakes for an extra kick.
- Add a protein: try adding grilled chicken, shrimp, or salmon to the salad for a main course.
- Add crumbled feta or goat cheese for an extra layer of flavor (if you can eat dairy).
Make Ahead Tips
- Make the saladdressing in advance and store it in the refrigerator for up to 5 days.
- Cube the mango, cucumber in advance and store them in an airtight container in the refrigerator until ready to use. Cut avocado right before assembling the salad.
- Assemble the cucumber mango salad up to one hour in advance and store it in the refrigerator for a refreshingly cold salad.
Storing
Leftovers will keep in the refrigerator for up to 2 days, although it will loose it’s crispness the second day. The cucumber might turn a bit soggy and the avocado can oxidize. It will still taste good but not look pretty.
What To Serve With
- Serve this mango cucumber salad as a side dish to grilled meats, fish or vegetables.
- Enjoy it on its own as a light meal with some crusty bread or tortilla.
- Add cooked quinoa or chickpeas for a heartier salad.
RECIPE FAQs
Absolutely! You can add any type of lettuce or greens you like. Spinach, arugula, kale and romaine are all great options.
Yes! Cucumber and mango are a great combination. The two fruits complement each other in both flavor and texture, making for a delicious and nutritious salad.
Sure! You can use any kind of vinaigrette or creamy dressing you like. Balsamic, honey mustard, or something fruity like this peach vinaigrette – are all great options!
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More Summer Salad Recipes
Cucumber Mango Salad With Avocado
Ingredients
Salad
- 1 large mango - or 2 smaller
- 1 large English cucumber
- 1 large avocado - or 2 smaller
- 2-3 stalks scallions - or 1/2 red onion
- 3 tbsp fresh parsley - minced
Dressing
- 2 tbsp olive oil
- 1.5-2 tbsp lemon juice - or lime juice
- 1 tsp Dijon mustard
- 1 tbsp honey - or maple syrup
- ¼ tsp sea salt
- ⅙ tsp black pepper
- ½ tsp dried basil leaves - optional
Instructions
- Start by preparing the dressing: In a small bowl, whisk together the lemon juice, honey, olive oil, dijon mustard, basil, salt and pepper.
- Prep the salad ingredients: Cube the mango, cucumber, and avocado into small pieces and add to a bowl. Then add the chopped scallions (or red onion) and parsley.
- Dress the salad: Pour the dressing over the cubed ingredients and gently toss to combine. You'll need about half of the amount of dressing. Add more if you like.
- Garnish and serve: Sprinkle with extra chopped herbs, if desired. Serve the mango cucumber salad cold or at room temperature. Enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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