Avocado Mango Cucumber Salad

This Avocado Mango Cucumber Salad is fresh, full of flavor, and nutrient rich. With sweet mango, crunchy cucumber, creamy avocado, tangy lime juice, and fresh cilantro and mint, this salad makes the perfect side dish for any summer meal.

Jump to:

• Ingredient Notes & Substitutions
• How to Select a Ripe Mango
• How to Make this Avocado Mango Cucumber Salad
• Why I Love This Avocado Mango Cucumber Salad
• Recipe Tips
• Related Recipes
• 📖 Recipe

This salad is the perfect light and flavorful side dish for any backyard barbecue or grilled dinner. It even makes a great topping for fish tacos! It is paleo-friendly, AIP-compliant, and can be made vegan by swapping out the honey for agave.

Ingredient Notes & Substitutions

Mango

You can use any type of mango in this recipe. Select a ripe mango (see notes on picking the perfect mango), and if you're using smaller mangoes you will likely need 2-3. You can also use frozen mango. Simply thaw for several hours, and then drain the excess liquid before adding 2 cups to the recipe.

Cucumber

I use English cucumber because it has a tender skin that does not require peeling and it is less watery. Regular cucumbers will work but I would recommend peeling and scooping the seeds before dicing.

Avocados

Choose ripe avocados that have a very dark green color (not black) and some give when you lightly press your thumb into the skin.

Lime Juice

Fresh squeezed lime juice is always best, and generally cheapest. If you have to use a store-bought version, choose a high quality option like Santa Cruz Organics.

Olive Oil

A high-quality extra virgin olive oil is perfect for this recipe. I like the 100% Italian olive oil from Costco. Avocado oil is a great substitute and has a more neutral flavor.

Honey

Any liquid sweetener will work for this recipe. Try maple syrup or agave if you don't have honey on hand!

How to Select a Ripe Mango

Selecting a good, ripe mango is essential for this recipe. Mangoes can vary in color depending on the type of mango, making color not the best indicator of ripeness. Picking a ripe mango is similar to choosing a ripe avocado or peach. Gently press your thumb into the mango. There should be a decent amount of give without being mushy. A hard mango will need to sit on the counter next to ethylene producing fruits for several days in order to ripen.

How to Make this Avocado Mango Cucumber Salad

This Avocado Mango Cucumber Salad is a perfect summer side dish and is simple to make. Here's how to do it:

1. Peel and dice the flesh of the large mango. Quarter the English cucumber lengthwise and dice it into about ½-inch pieces. Scoop out the flesh of the avocados and dice. Finely chop the tender stems and leaves of the cilantro and finely chop the mint leaves.
2. In a large mixing bowl, mix together the ingredients for the honey lime dressing using a whisk until the honey is fully dissolved.
3. Add the mango, cucumber, avocado, cilantro and mint to the bowl with the dressing. Gently toss the salad with a rubber spatula to coat the ingredients with the dressing.

Recipe Tips

• This salad is best eaten fresh! The avocados will brown if stored for even a day. If you want to prep this salad and eat it for the next few days, I would recommend waiting to add the avocado and just mix fresh avocado into the individual portions. No one wants to eat a brown avocado.
• Make this recipe during the summer, to ensure all the ingredients are fresh and super flavorful. Farmer's markets can be a great way to get your hand on fresh herbs and cucumbers.

Related Recipes

• Vietnamese Cucumber Salad
• Vegan Watermelon Salad
• Quick Pickled Jalapenos
• Grilled Peach and Prosciutto Salad

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