Saladscleaneatingkitchen5.0
Bell Pepper Cucumber Salad Recipe
You're going to love this Bell Pepper Cucumber Salad with mango and red onion. It's easy to make and stores perfectly. Make it ahead of time for a party as a side dish or for a meal prep lunch with your choice of protein. This recipe is naturally gluten-free and vegetarian.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Carrie Forrest, MBA, MPH, CHN📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
In a large mixing bowl, combine the cucumber, bell pepper, mango, and onion.
2
In a small bowl or jar, whisk together the lime juice, olive oil, honey, salt, and pepper until well combined.
fresh lime juice (from about 1 lime)2 tablespoonsolive oil2 tablespoons
3
Pour the dressing over the salad and toss gently to coat all the ingredients.
4
Let the salad sit for 10–⏱️ 15 minutes before serving to allow the flavors to meld.
5
Garnish with fresh cilantro or mint if desired. Serve chilled or at room temperature.
chopped fresh cilantro or mint (optional, for garnish)2 tablespoons
Nutrition Facts
calories
155 calories
fat Content
7.6 g
serving Size
1/4 of recipe
fiber Content
3.2 g
sugar Content
17 g
sodium Content
151.7 mg
protein Content
2.2 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
23.1 g
saturated Fat Content
1.2 g
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