Bright Summer Salad Salsa
Bursting with vibrant colors and bold flavors, this Bright Summer Salad Salsa is your ultimate go-to recipe for warm-weather gatherings. Featuring a refreshing mix of juicy cherry tomatoes, crisp cucumber, sweet mango, and zesty red onion, this salsa-salad hybrid offers a perfect balance of sweetness, crunch, and a hint of heat from optional fresh jalapeño. Tossed in a simple lime and olive oil dressing, it's a quick and easy dish ready in just 15 minutes. Ideal as a dip with tortilla chips, a topping for grilled fish or chicken, or a stand-alone salad, this recipe is the perfect blend of versatility and summer freshness. Whether you're hosting a backyard BBQ or looking for a light, flavorful snack, this mango salad salsa will steal the spotlight!
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Recipe Information
Ingredients
- 2 cups Cherry tomatoes
- 1 medium Cucumber
- 1 large Red bell pepper
- 0.5 medium Red onion
- 1 medium Fresh mango
- 0.25 cup Fresh cilantro
- 3 tablespoons Lime juice
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 small Fresh jalapeño (optional)
Instructions
Rinse all produce thoroughly under cold water and pat dry with a clean towel.
Slice the cherry tomatoes into halves or quarters, depending on their size, and add them to a large mixing bowl.
Peel the cucumber, remove the seeds if desired, and dice it into small, bite-sized pieces. Add it to the bowl.
Remove the seeds and stem from the red bell pepper. Dice it finely and add it to the bowl.
Peel the red onion and chop it into small, even-sized pieces. Add it to the mixture in the bowl.
Peel the mango, remove the pit, and dice the flesh into small cubes. Add it to the salad for a burst of sweetness.
Finely chop the fresh cilantro leaves and stir them into the mixture.
If using jalapeño, finely chop it (removing seeds for less heat or leaving them for more spice) and add to the salad.
In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper to create a simple dressing.
Pour the dressing over the salad mixture and gently toss everything together to combine.
Let the salad salsa sit for about 5 to 10 minutes at room temperature to allow the flavors to meld together.
Serve immediately as a dip with tortilla chips, a topping for grilled chicken or fish, or enjoy it on its own as a bright and refreshing summer salad.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 49.4 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
