Rainbow Mango Chopped Salad with Lemon Maple Dressing

If you’re looking for a vibrant, flavor-packed salad that’s as beautiful as it is delicious, this Rainbow Mango Chopped Salad is about to become your new favorite. It’s crunchy, sweet, tangy, and fresh — and with its mix of colorful vegetables, juicy mango, creamy avocado, and a zesty lemon maple dressing, it’s basically sunshine in a bowl.

Not only is this salad a feast for the eyes, but it’s also loaded with nutrients. Red cabbage brings gut-friendly fiber and antioxidants, bell peppers add vitamin C, avocado offers healthy fats, and mango gives a natural touch of sweetness along with vitamins A and C.

And the best part? You can enjoy it as a healthy mango salad for lunch, a side dish for dinner, or make it a balanced vegetarian mango salad by adding your favorite plant-based protein.

Why You’ll Love This Rainbow Mango Salad

• Bursting with flavor: The sweet mango, crisp veggies, and tangy-sweet lemon maple dressing make every bite irresistible.
• Customizable: Swap in your favorite veggies or use whatever you have on hand for an easy mango salad that never gets boring.
• Quick & easy: Just chop, whisk, toss, and enjoy — ready in about 15 minutes.
• Perfect for meal prep: This colorful salad recipe stays fresh in the fridge when prepped ahead (just leave out the avocado until serving).

Ingredients You’ll Need

For the Salad:

• 1 small red cabbage (about 3 cups / 8 oz), chopped
• 2 mini cucumbers (about 1 cup), chopped
• 1 mango, chopped
• 1 red bell pepper, chopped
• 6 sprigs cilantro (about 1/2 cup, chopped) — optional
• 2 green onions, chopped
• 1 small can (8.75 oz) corn, drained
• 1 avocado, chopped

For the Lemon Maple Dressing:

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• Salt + pepper, to taste

How to Make It

1. Place all salad ingredients in a large mixing bowl.
2. In a small bowl, whisk together all dressing ingredients until well combined.
3. Pour the dressing over the salad and toss until evenly coated.

Recipe Tips & Variations

• Make it a meal: Add 4–6 ounces of protein per serving. Shrimp, grilled chicken, tofu, or chickpeas turn it into a fresh summer salad that’s satisfying and filling.
• Save time: Use a store-bought dressing, such as strawberry vinaigrette or sweet poppyseed — just use about 2 tablespoons per serving.
• Meal prep hack: Store the chopped veggies separately from the dressing and avocado to keep your gluten-free salad recipe fresh all week.

Nutrition Benefit

This rainbow salad is a powerhouse of nutrients:

• Fiber for gut health and satiety (thanks to cabbage, cucumbers, and corn) — making it a naturally high fiber salad.
• Antioxidants from red cabbage, bell pepper, and mango
• Healthy fats from avocado and olive oil
• Natural sweetness from fruit, not refined sugar

It’s the perfect combination of flavor, texture, and nutrition — proof that healthy eating can be both nourishing and exciting.

Try this Rainbow Mango Chopped Salad the next time you want a light yet satisfying dish that’s as colorful as it is tasty. Whether you’re meal prepping for the week, serving it at a summer BBQ, or making it for a weeknight dinner, this sweet and tangy salad will brighten your table — and your taste buds.