Cucumber, Mango & Avocado Salad with Lime Dressing

This mango cucumber salad is an ideal summer side: sweet, ripe mango and crisp cucumber are diced and combined with creamy avocado for a bright, balanced dish. A lemon-honey vinaigrette brings a tangy-sweet finish that highlights each ingredient and ties the salad together.

Simple to prepare in minutes, this salad works well as a light snack, a refreshing side for lunch or dinner, or a colorful addition to any summer table.

To make it a more substantial vegan meal, serve the salad over cooked chickpeas, grains, or alongside roasted vegetables. It also pairs beautifully with grilled or pan-fried chicken, fish, or shrimp when you want a protein accompaniment.

With fresh herbs and a zingy lemon-honey vinaigrette, this mango cucumber avocado salad showcases summer flavors and is both quick and impressive—perfect for picnics, barbecues, or weeknight dinners.

Salad Ingredients

• Mango: sweet and juicy, adds vibrant flavor and color.
• Cucumber: provides a cool, crunchy contrast.
• Avocado: brings creaminess and richness.
• Parsley: brightens the salad; cilantro or mint are good alternatives.
• Scallions: offer a mild onion flavor; red onion can be used instead.

Dressing Ingredients

• Lemon juice: balances the mango’s sweetness (lime juice works too).
• Olive oil: adds body and smoothness to the vinaigrette.
• Dijon mustard: helps emulsify the dressing and adds depth.
• Honey: lends gentle sweetness; use maple syrup for a vegan option.
• Dried basil (crushed): optional—adds a subtle herbal note.
• Salt and pepper: to taste, for seasoning.

How To Make The Mango Cucumber Salad

1. Prepare the dressing: In a small bowl, whisk together lemon juice, honey (or maple syrup), olive oil, Dijon mustard, crushed dried basil (if using), salt and pepper until well combined.

2. Prep the salad ingredients: Dice mango, cucumber, and avocado into bite-sized pieces and place them in a large bowl. Add sliced scallions (or diced red onion) and chopped parsley.

3. Dress the salad: Pour the vinaigrette over the fruit and vegetables and gently toss to coat. Start with about half the dressing and add more if needed to taste.

4. Garnish and serve: Sprinkle extra chopped herbs on top, if desired. Serve chilled or at room temperature.

Tips For the Best Mango Cucumber Salad

• Pick ripe mangoes and slightly soft avocados for the best flavor and texture. If you prefer firmer mango flesh, choose varieties known for firmer texture.
• If you prep ingredients ahead of time, squeeze a little lemon juice over the avocado to slow browning.
• To add heat: stir in a pinch of cayenne or red pepper flakes.
• Add protein: top with grilled chicken, shrimp, or salmon to make it a main course.
• Optional: crumble feta or goat cheese over the salad for a savory contrast if you eat dairy.

Make Ahead Tips

1. Make the dressing ahead and refrigerate for up to 5 days.
2. Cube mango and cucumber and store them in an airtight container in the fridge; add avocado just before serving.
3. Assemble the salad up to an hour before serving for a chilled, ready-to-eat dish.

Storing

Leftovers keep in the refrigerator for up to 2 days, though the cucumber may soften and the avocado can brown. The flavors remain pleasant, but the texture and appearance will be best when freshly made.

What To Serve With

• Pair this salad with grilled meats, fish, or roasted vegetables as a bright side.
• Enjoy it on its own with crusty bread or a warm tortilla for a light meal.
• Add cooked quinoa or chickpeas to turn it into a heartier grain bowl.

Cucumber Mango Salad With Avocado

A refreshing summer salad of diced mango, cucumber and avocado, tossed in a lemon-honey vinaigrette. Ready in about 20 minutes and perfect as a light side or snack.

Prep Time 15 mins

Assembling Time 5 mins

Total Time 20 mins

Servings: 5 cups

Author: Olga Caz

Ingredients

Salad

• 1 large mango (or 2 small), diced
• 1 large English cucumber, diced
• 1 large avocado (or 2 small), diced
• 2–3 stalks scallions, sliced (or 1/2 red onion)
• 3 tbsp fresh parsley, minced (or cilantro/mint)

Dressing

• 2 tbsp olive oil
• 1.5–2 tbsp lemon juice (or lime)
• 1 tsp Dijon mustard
• 1 tbsp honey (or maple syrup for vegan)
• ¼ tsp sea salt
• ⅙ tsp black pepper
• ½ tsp dried basil, crushed (optional)

Instructions

• Make the dressing: Whisk lemon juice, honey (or maple), olive oil, Dijon, basil, salt and pepper in a small bowl.
• Prep salad: Cube mango, cucumber and avocado. Add scallions and parsley to a bowl.
• Toss: Pour dressing over the salad and gently toss, starting with half the dressing and adding more to taste.
• Serve: Garnish with extra herbs and serve chilled or at room temperature.

Notes

Vegan/Whole30 option: omit the honey or replace with maple syrup.

Spicy variation: add cayenne or red pepper flakes to taste.

Nutrition

Serving: 1 cup | Calories: 113 kcal | Carbs: 15.96 g | Protein: 1.16 g | Fat: 5.88 g

Nutrition is an estimate from an online calculator.