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.

bowl of salad with cucumber mango and bell pepper.

Don’t you love a quick and easy chopped salad that can keep fresh for several days in the refrigerator? I am a huge fan of using chopped cucumbers in salads.

I think you’re going to like this one that also includes bell pepper (any color), fresh herbs, mango, and red onion. All the ingredients are tied together with a simple dressing. This might just be the perfect summer salad!

Tips to Add Protein

Here are some easy tips for adding protein to this Bell Pepper Cucumber Mango Salad:

  • Grilled chicken: Slice and add on top or mix in for a more filling meal.
  • Shrimp: Cook quickly with lime and garlic, then toss with the salad while still slightly warm.
  • Tofu: Cube and pan-sear for a plant-based option that absorbs the dressing well.
  • Chickpeas: Rinse and drain canned chickpeas for a quick protein boost and added texture.
  • Hard-boiled eggs: Slice or chop and layer on top for extra richness and protein.
  • Quinoa: Add 1/2 to 1 cup of cooked quinoa for a hearty, protein-rich grain that blends well with the flavors.
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bell pepper cucumber salad in white bowl.

Bell Pepper Cucumber Salad Recipe

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5 from 1 review

Print 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.

  • Total Time: 20 minutes
  • Yield: 4

Ingredients

Scale
  • 2 large English cucumbers, thinly sliced or cubed
  • 1 red bell pepper, cored and chopped into bite-sized pieces
  • 1 ripe mango, peeled, pitted, and diced
  • 1/4 small red onion, very thinly sliced
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 2 tablespoons olive oil
  • 1 teaspoon honey or maple syrup (optional, for extra sweetness)
  • 1/4 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh cilantro or mint (optional, for garnish)

Instructions

  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.
  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.

Notes

  • If serving this as a main dish, feel free to add your choice of cooked protein.
  • Use a ripe but firm mango so it holds its shape when diced.
  • Peel and seed the cucumber if you prefer a milder, less bitter skin.
  • Soak the sliced red onion in cold water for 10 minutes to mellow its bite.
  • Toss the salad with the dressing just before serving to keep the vegetables crisp.
  • Make the dressing up to a day ahead and store it refrigerated; whisk again before using.
  • Feel free to swap cilantro for mint or basil depending on what you have on hand.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 155
  • Sugar: 17 g
  • Sodium: 151.7 mg
  • Fat: 7.6 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 23.1 g
  • Fiber: 3.2 g
  • Protein: 2.2 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.