Peel the mango with a vegetable peeler, then slice away from the pit to create two thick halves. Dice into cubes and set aside.

Peel the cucumber if desired, cut in half lengthwise, and scoop out the seeds. Dice into small pieces and add to the mixing bowl.

Rinse the blueberries gently under cool water and drain. Add to the salad bowl.

Slice the avocado in half, remove the pit, and scoop out the flesh. Dice and add to the mixture.

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

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

Pour the dressing over the salad mixture and gently toss to coat.

Finely chop cilantro and sprinkle over the salad, mixing lightly.

Serve immediately or refrigerate for up to 1 hour.