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Home » Recipes » Salads

Published: Mar 27, 2018 · Modified: Jun 29, 2024 by Amanda McGillicuddy · This post may contain affiliate links.

Avocado Mango Cucumber Salad

Jump to Recipe

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.

Avocado Mango Cucumber Salad garnished with lime wedges.

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!

Ingredients used in avocado mango cucumber salad.

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.

Avocado Mango Cucumber Salad garnished with lime wedges.

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.
Process shots for Avocado Mango Cucumber Salad.

Why I Love This Avocado Mango Cucumber Salad

This recipe is a summer staple. Here is why I think you'll love it:

  • Nutrient-Rich Ingredients - This salad is packed with fresh herbs and seasonal fruits and vegetables, making it rich in nutrients, light, and healthy.
  • Quick & Simple - You can make this recipe in about 10 minutes, which makes it the ideal side dish to pair with grilled food. Less time in the kitchen, and more time outside!

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
Avocado Mango Cucumber Salad garnished with lime wedges and wooden serving utensils.

Did you try this Avocado Mango Cucumber Salad? I would love to see how it went! Share a photo and tag me on Instagram or leave a comment on Pinterest.

Love this recipe? Connect with me by leaving a comment below! 😊

📖 Recipe

Avocado Mango Cucumber Salad garnished with lime wedges.

Avocado Mango Cucumber Salad

Amanda McGillicuddy
This refreshing Avocado Mango Cucumber Salad is light, sweet and tangy, perfect for a hot summer day, as an addition to a backyard barbecue, or a topping for fish tacos.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 154 kcal

Equipment

  • Knife
  • Cutting board
  • Peeler
  • Mixing bowl
  • Whisk
  • Rubber Spatula

Ingredients
  

  • 2 cups Ripe mango, diced about 1 large mango
  • 2 cups English cucumber, diced about 1 large English cucumber
  • 1.5 cups Ripe avocado, diced about 2 medium avocados
  • 2 tablespoon Cilantro, chopped
  • 2 tablespoon Mint, chopped

Honey Lime Dressing

  • ¼ cup Fresh lime juice about 2 large limes
  • 2 tablespoon Extra virgin olive oil
  • 1 tablespoon Honey
  • ¼ teaspoon Sea salt

Instructions
 

  • Prepare the ingredients: Peel and dice the flesh of the large mango. Quarter the 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.
  • In a large mixing bowl, mix together the ingredients for the honey lime dressing using a whisk until the honey is fully dissolved.
  • 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 and serve cold.

Nutrition

Calories: 154kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 102mgPotassium: 349mgFiber: 4gSugar: 11gVitamin A: 771IUVitamin C: 28mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Terra Paige says

    July 05, 2024 at 1:01 pm

    5 stars
    Love this!!! I would love tips on picking out mangos and cutting them. I am not a novice but this fruit is confounding!

    Reply
    • foodbornewellness.com says

      July 06, 2024 at 11:16 am

      Thanks, Terra! I have some tips on how to pick a mango in the post, but I should add some photos of how to cut a mango! I agree, it is hard to cut because the pit is weirdly shaped.

      Reply
  2. Cynthia R says

    July 11, 2020 at 10:15 pm

    5 stars
    Made for 4th of july its was really quick and so so good! Its going to be on rotation for summer dinner now.

    Reply
5 from 2 votes

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