Peel the ripe mango and slice it away from the pit, then cut the flesh into bite-sized cubes.

If desired, peel the cucumber for a smoother taste. Halve it lengthwise and scoop out the seeds, then chop into one-inch pieces.

Gently rinse the blueberries under cool water, then drain them thoroughly.

Slice the ripe avocado in half, remove the pit, and cut the flesh into bite-sized pieces.

In a large mixing bowl, gently fold together the diced mango, chopped cucumber, rinsed blueberries, and diced avocado.

In a small bowl, whisk together olive oil, lime juice, honey, and a sprinkle of salt and pepper until emulsified.

Pour the freshly made dressing over the salad ingredients and gently toss to coat.

Chop fresh cilantro and sprinkle it over the salad or substitute with herbs of choice.

Serve immediately or refrigerate for up to one hour before serving, keeping dressing separate until serving.