Begin by peeling a ripe mango and slice off the flesh away from the pit. Cube the mango into bite-sized pieces and place in a large bowl.

Wash one English cucumber under cold water, peel if desired, slice lengthwise to scoop out seeds, dice into small cubes and add to the bowl.

Take a cup of fresh blueberries, rinse under cold water, drain, and add to the mixing bowl with mango and cucumber.

Select a ripe avocado, cut in half, remove the pit, scoop out the flesh, dice into cubes and add to the bowl.

Gently fold the ingredients together ensuring not to over-mix.

In a small bowl, combine the olive oil, lime juice, honey, salt, and black pepper, whisking until smooth.

Drizzle the dressing over the salad mixture, gently toss until evenly coated.

Finely chop a handful of fresh cilantro and sprinkle it over the top of the salad, mixing gently.

Serve the salad immediately or chill for up to one hour before serving.