Thank you so much for being here! If you’re craving something light, colorful, and bursting with tropical flavor, this Cucumber Mango Avocado Salad recipe is everything you didn’t know your summer needed. It’s fresh, juicy, creamy, and just a little bit zesty—perfect as a side dish, light lunch, or potluck showstopper.
This is one of those salads I keep in my weekly rotation once mango season hits. It’s as beautiful as it is tasty, and honestly? It’s anything but boring!!
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What Is Cucumber Mango Avocado Salad?
This Cucumber Mango Avocado Salad is a vibrant, refreshing mix of crisp cucumbers, sweet mango, and buttery avocado tossed in a citrusy lime dressing with fresh herbs. It’s a texture lover’s dream: crunchy, creamy, juicy, and everything in between.
It’s the kind of salad you can throw together in minutes, and it never disappoints. Perfect for hot days, BBQs, taco nights, or anytime you want something light and satisfying.
Why You’ll Love This Cucumber Mango Avocado Salad
- ✅ Naturally gluten-free and vegan
- ✅ Takes 15 minutes or less to make
- ✅ No cooking required!
- ✅ Stunning presentation with minimal effort
- ✅ Endlessly versatile – enjoy as a side, salsa, or main
What Does It Taste Like?
Every bite of this Cucumber Mango Avocado Salad hits you with a burst of tropical freshness. The sweet mango plays beautifully with the crisp cucumber and creamy avocado, while the lime juice adds tang and brightness. Fresh herbs like cilantro or mint bring in a cooling, aromatic finish that makes this salad feel spa-level fresh.
Health Benefits
This salad isn’t just pretty—it’s packed with nutrients:
- Cucumber: High in water and antioxidants
- Mango: Full of vitamin C and beta-carotene
- Avocado: Heart-healthy fats and fiber
- Lime Juice: Boosts vitamin C and aids digestion
- Herbs: Anti-inflammatory and immune-supportive
It’s basically wellness in a bowl—and your taste buds won’t even know they’re eating healthy!
Ingredients
- 1 large ripe mango, diced
- 1 medium avocado, diced
- 1 cup cucumber, diced (Persian or English cucumbers work best)
- 2 tablespoons red onion, finely chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt & pepper, to taste
- 1–2 tablespoons fresh cilantro or mint, chopped
- Optional: 1 jalapeño, finely diced (for heat)
Tools You’ll Need
- Sharp knife
- Cutting board
- Mixing bowl
- Citrus juicer (optional)
- Spoon for scooping avocado
- Serving plate or salad bowl
Ingredient Substitutions & Add-Ins
- Don’t like cilantro? Swap for fresh mint or basil.
- Add crunch: Toss in chopped pistachios or toasted almonds.
- Make it spicy: Add a pinch of red chili flakes or chopped jalapeño.
- Want protein? Add grilled shrimp, black beans, or feta cheese.
- No mango? Try pineapple or peach for a similar vibe.
How to Make Cucumber Mango Avocado Salad (Step-by-Step)
Step 1: Prep the Ingredients
Dice the mango, cucumber, and avocado into bite-sized cubes. Finely chop red onion, herbs, and jalapeño (if using).
Step 2: Make the Dressing
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Step 3: Combine & Toss
Add all chopped ingredients to a large mixing bowl. Drizzle with dressing and toss very gently to avoid mashing the avocado.
Step 4: Taste & Adjust
Taste for seasoning and adjust with more lime, salt, or herbs as needed.
Step 5: Serve Immediately
Serve right away for the freshest flavor and best texture. Garnish with extra herbs and a pinch of sea salt if desired.
What to Serve It With
This salad is incredibly versatile! Try it with:
- Grilled chicken, shrimp, or fish
- Tacos (especially shrimp or fish tacos!)
- Burrito bowls
- A bed of greens for a hearty salad
- Tortilla chips as a chunky salsa
Tips for Success
- 🥑 Use ripe but firm avocado so it doesn’t turn mushy when tossed
- 🥭 Chill your mango and cucumber before prepping for a cooler salad
- 🍋 Add lime juice last if prepping ahead to keep avocado fresh
- 🧂 Season generously—a good pinch of salt brings all the flavors to life
- ❄️ Serve cold—this salad tastes best chilled!
Storage Instructions
This salad is best eaten fresh, but here’s how to store it:
- Short-term storage: Keep in an airtight container in the fridge for up to 1 day.
- Make ahead tip: Prep all ingredients except avocado and lime, then mix everything right before serving.
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Yes! Prep all the components ahead, but don’t add the avocado or lime juice until right before serving to keep everything fresh.
Is this salad good for meal prep?
Sort of—it’s best eaten within 24 hours. For meal prep, store diced mango, cucumber, and onion separately and mix fresh each day.
Can I use frozen mango?
Yes! Just thaw it first and drain excess liquid. Fresh mango has better texture, but frozen works in a pinch.
What’s the best avocado for this?
Look for avocados that give slightly when pressed—ripe but not mushy. Hass avocados are ideal.
Conclusion: Why This Salad Belongs in Your Recipe Rotation
This Cucumber Mango Avocado Salad is everything I love about summer food—fresh, colorful, healthy, and incredibly satisfying. It’s a guaranteed crowd-pleaser and a total flavor bomb that comes together in minutes. You’ll make it once, and then wonder how you ever went without it!
Made this recipe? I’d love to see it! Leave a comment below and tag me on Pinterest or Instagram with your beautiful salad photos. Let’s inspire fresh eating together! 💚
Nutritional Info (Per Serving – makes about 4 servings)
- Calories: 180
- Fat: 12g
- Carbs: 16g
- Sugar: 10g
- Fiber: 5g
- Protein: 2g
Refreshing, colorful, and packed with goodness—this salad’s got your summer sorted!
Cucumber Mango Avocado Salad
Ingredients
Equipment
Method
- Dice the mango, cucumber, and avocado into bite-sized pieces. Chop red onion, herbs, and optional jalapeño.
- In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Add all chopped ingredients to a mixing bowl. Drizzle with dressing and toss gently to avoid mashing the avocado.
- Taste and adjust seasoning. Add extra lime or herbs if desired.
- Serve immediately, garnished with extra herbs and sea salt if desired. Best enjoyed fresh.