Begin by peeling the mango with a vegetable peeler, then slice it in half around the pit. Dice the flesh into small cubes and place them in a large mixing bowl.

Next, peel the cucumber and cut it in half lengthwise. Scoop out the seeds and chop into bite-sized pieces, adding to the bowl with the mango.

Rinse about a cup of blueberries under cold running water and gently shake off excess moisture before adding them to the bowl.

Slice a ripe avocado in half and scoop out the creamy flesh, dicing it before gently adding to the mixing bowl.

Gently fold together the mango, cucumber, blueberries, and avocado in the bowl.

In a separate bowl, combine olive oil, lime juice, honey, salt, and black pepper, whisking until well blended.

Drizzle the dressing over the salad ingredients and toss gently to combine.

Finely chop fresh cilantro and sprinkle it over the salad, tossing gently again.

Serve immediately for best texture, or chill for up to one hour before serving.