Ingredients
Scale
For the Salad:
- 1 large ripe mango (champagne, red, or Kent variety)
- 1 Persian cucumber or ½ of a large English cucumber
- ¼ small red onion, minced
- 3 cups fresh arugula or baby greens
- 1 ripe avocado
- ½ cup fresh blueberries (optional but recommended)
- ¼ cup walnuts, toasted and chopped
- ¼ cup fresh cilantro, roughly chopped
For the Cilantro-Lime Dressing:
- 2 tablespoons fresh lime juice (about 1 large lime)
- 1 teaspoon pure maple syrup or honey
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon garlic powder
- Pinch of sea salt
- Fresh ground black pepper, to taste
Preparation Tips:
- Peel and dice mango into small cubes.
- Dice cucumber into half-moon slices or small chunks.
- Let minced red onion sit for 10–15 minutes after cutting to reduce sharpness.
- Toast walnuts in a dry pan over medium heat for 2–3 minutes until golden and fragrant.
- Dice avocado last to avoid early browning.
Instructions
- Prepare the Dressing
- In a small bowl or mason jar, combine lime juice, maple syrup, olive oil, chopped cilantro, garlic powder, sea salt, and black pepper.
- Whisk or shake well until fully emulsified.
- Taste and adjust—add more lime for brightness, more maple syrup if you’d like a sweeter finish.
- Assemble the Base Ingredients
- In a large salad bowl, combine the diced mango, cucumber, and avocado.
- Add in the minced red onion and gently fold to distribute.
- Add the Greens and Herbs
- Add the arugula or baby greens on top of the fruit mixture.
- Sprinkle chopped cilantro evenly over everything.
- Mix in the Add-ins
- Add blueberries (if using) and toasted walnuts.
- Gently toss everything together with clean hands or salad tongs to keep delicate ingredients like avocado and berries intact.
- Dress the Salad
- Pour the cilantro-lime vinaigrette over the salad gradually. Start with about two-thirds of the dressing and toss lightly.
- Add the rest only if needed, depending on your preference for dressing coverage.
- Taste and Adjust
- Add extra lime juice or a pinch of salt if necessary.
- If the salad has been sitting, you might want to refresh it with a quick toss before serving.
- Serve Immediately
- This salad is best served fresh to enjoy the full crunch and brightness of the ingredients.
Beginner Tips and Notes
- How to Pick a Ripe Mango:
- Gently squeeze the mango. It should give slightly but not be mushy.
- Smell the stem end. A ripe mango will have a strong, sweet fragrance.
- Handling Avocado:
- To prevent browning, squeeze a little lime juice over the diced avocado before mixing it in.
- Dice it just before serving to preserve its color and texture.
- Make Ahead Components:
- You can chop the mango, cucumber, onion, and toast the walnuts in advance.
- Store all components separately and mix them just before serving for best results.
- No Cilantro?
- If you’re not a fan of cilantro, substitute it with fresh mint or flat-leaf parsley.
- Dressing Variations:
- Add a pinch of cumin or a dash of chili flakes for a spiced-up version.
- For creaminess, blend in a spoonful of Greek yogurt or mashed avocado into the vinaigrette.
- Nut Alternatives:
- Try using chopped almonds, pecans, or pumpkin seeds if walnuts are not available.
- Always toast your nuts to enhance flavor and crunch.
- Substitute Blueberries:
- If blueberries are not in season or unavailable, use:
- Strawberries, sliced
- Raspberries
- Diced apples for crunch
- If blueberries are not in season or unavailable, use:
Notes
- A Standalone Light Lunch:
- Add grilled chicken or marinated tofu for extra protein.
- Serve with a side of flatbread or a bowl of chilled soup.
- A Bright Side Dish:
- Perfect next to grilled fish, roast chicken, or pan-seared beef.
- Complements spicy dishes or rich entrees with its refreshing profile.
- Part of a Brunch Spread:
- Great addition to a brunch table alongside quiches, sandwiches, and fresh juices.
- Stuffed in Wraps:
- Roll this salad into flatbread or tortillas with cooked quinoa or lentils for a portable meal.
- Prep Time: 15 minutes