Cucumber Mango Avocado Salad with fresh ingredients served in a bowl.

Cucumber Mango Avocado Salad

ByOlivia Carter
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why make this recipe

Cucumber Mango Avocado Salad is a refreshing, light dish perfect for warm days or as a side for any meal. It combines the sweetness of mango, the creaminess of avocado, and the crunch of cucumber. Plus, it’s full of healthy ingredients! This salad is easy to make and is a great way to enjoy fresh, nutritious produce.

how to make Cucumber Mango Avocado Salad

Ingredients:

  • 1 ripe mango, diced
  • 1 avocado, diced
  • 1 cucumber, diced
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)

Directions:

  1. In a large bowl, combine the diced mango, avocado, and cucumber.
  2. Drizzle with lime juice and season with salt and pepper.
  3. Gently toss to combine all the ingredients.
  4. Garnish with fresh cilantro if desired.
  5. Serve immediately.

how to serve Cucumber Mango Avocado Salad

Cucumber Mango Avocado Salad is best served fresh. You can enjoy it on its own, or as a side dish with grilled chicken or fish. It also makes a delicious topping for tacos or a tasty addition to a picnic spread.

how to store Cucumber Mango Avocado Salad

If you have leftovers, store them in an airtight container in the refrigerator. It’s best to eat the salad within a day to enjoy its fresh taste. Prevent browning by adding extra lime juice before storing.

tips to make Cucumber Mango Avocado Salad

  • Use ripe avocados and mangoes for the best flavor.
  • Cut the ingredients into similar-sized pieces for an even blend of flavors.
  • Experiment with different herbs like mint or basil for a twist.
  • Make sure to toss the salad gently to keep the avocado from mashing.

variation

You can add protein to the salad by including black beans, grilled shrimp, or chicken. For a bit of heat, consider adding diced jalapeños.

FAQs

1. Can I make this salad ahead of time?
It’s best to make the salad just before serving to keep the ingredients fresh. If you want to prepare it early, cut the ingredients and store them separately until you are ready to combine them.

2. What can I substitute for lime juice?
You can use lemon juice as a substitute for lime juice. It will add a different but tasty flavor.

3. How can I prevent the avocado from turning brown?
Add extra lime juice to the salad and keep it in an airtight container to help minimize browning. You can also cover the salad tightly with plastic wrap to limit air exposure.

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Cucumber Mango Avocado Salad

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

A refreshing salad combining sweet mango, creamy avocado, and crunchy cucumber, perfect for warm days.

Ingredients

  • 1 ripe mango, diced
  • 1 avocado, diced
  • 1 cucumber, diced
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)

Instructions

  1. In a large bowl, combine the diced mango, avocado, and cucumber.
  2. Drizzle with lime juice and season with salt and pepper.
  3. Gently toss to combine all the ingredients.
  4. Garnish with fresh cilantro if desired.
  5. Serve immediately.

Notes

Best served fresh. Store leftovers in an airtight container in the refrigerator and consume within a day.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Fusion

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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