Description
A tropical fruit salad with ripe mango, crisp cucumber, plump blueberries, and creamy avocado, tied together by a zesty lime-vinegar dressing. Toasted coconut adds a smoky finish to this vibrant, light dish perfect for summer.
Ingredients
2 ripe mangoes, peeled and diced
1 English cucumber, julienned
2 cups fresh blueberries
1 ripe avocado, diced
1/4 cup shredded coconut, toasted
1 tablespoon lime juice
1 teaspoon coconut oil
1/2 teaspoon chili flakes
1 teaspoon white vinegar
1/4 teaspoon salt
1/4 cup fresh cilantro, chopped (optional)
Instructions
Julienne the cucumber into thin ribbons and place in a large bowl.
Dice both mangoes and gently fold into the cucumber.
Add blueberries and diced avocado to the bowl.
In a small bowl, whisk lime juice, coconut oil, chili flakes, vinegar, and salt until emulsified.
Pour dressing over the fruit mixture and toss gently to coat.
Sprinkle toasted coconut and cilantro (if using) just before serving
Chill for 15 minutes to allow flavors to meld.
Notes
Use a sharp knife for precise mango and cucumber slicing
Add coconut shavings just before serving for maximum crunch
Store leftovers in airtight container in fridge for up to 2 days
For extra brightness, add a splash of additional lime juice right before eating
- Prep Time: 20
- Category: Dinner
- Method: Chilling
- Cuisine: Modern Pan-Asian fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 28g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 10mg