Summer Rainbow Salad

Summer Rainbow Salad

13 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    20 m

“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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Adjust Servings

Original recipe yields 8 servings


  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


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.)



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.



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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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



previous recipe:

Strawberry Summer Salad


next recipe:

Layered Summer Salad from KRAFT(R) Shredded Cheese