Summer Rainbow Salad

Summer Rainbow Salad

13 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    20 m
NANSYPANTS
Recipe by  NANSYPANTS

“Delicious medley of fresh fruit and vegetables! All the colors of the rainbow come together to create a wonderful and refreshing taste. Homemade dressing makes it perfect.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place the tomato, mango, avocado, bell pepper, blueberries, onion, and cilantro into a large bowl. Pour the lime juice and pineapple juice overtop. Stir gently until evenly combined. Serve immediately for the freshest taste.

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Reviews (13)

Rate This Recipe
CookingDiva
18

CookingDiva

Let this sit in the fridge for 24 hours!!! I made and served it yesterday and it was just OK. The flavors were a little rough and it wasn't much of a hit. This morning it is absolutely FANTASTIC! I am eating it right now with Stacy's Simply Naked Baked Pita Chips and it is divine! (Oh, I did add about a tablespoon of honey to it yesterday to tone down the lime juice.)

Ashley_S
13

Ashley_S

This would have been so good without the onion. I thought the flavor of the onion was extremely overpowering. I figured it would be, so I cut it down but only using a half of onion, but it should have been out of the recipe completely. I felt like I wasted all of those good fruits and veggies because of that added onion. But this would have easily been a five star recipe if it stated to let the salad marinate for at least an hour, double the mango stated, and of course, no onion.

nolla
9

nolla

The flavors blend so well together, what a creative recipe. Thank you! Great as a side to grilled chicken and fish.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 153 cal
  • 8%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 22.5 g
  • 7%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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