Irresistibly fresh and crunchy Tropical Salad — ready in minutes without cooking.

This salad brings the taste of summer in every bite. It was born from tropical inspirations, where fruits and greens come together in light and nutritious meals. The result is sweet and tangy at the same time, with a freshness that evokes the beach and sunshine. It’s special because it combines different textures without requiring any cooking. Crispy green leaves form the base and are topped with juicy mango cubes that bring sweetness. Thin cucumber slices and red bell pepper strips add freshness and color. Red onion gives a mild spicy kick, while cilantro enhances the tropical aroma. Toasted cashews add extra crunch and a buttery note. Everything is brought together by a simple lemon and olive oil dressing, seasoned with salt and pepper, which enhances every flavor without overpowering anything. Ingredients

4 cups of crispy green leaves (lettuce, arugula, or a mix)
2 ripe mangoes, cut into cubes (about 2 cups)
1 medium cucumber, thinly sliced
1 medium red bell pepper, cut into strips
1/2 red onion, very thinly sliced
1/4 cup fresh cilantro, chopped
1/2 cup toasted cashews
Juice of 1 lemon (about 2 tablespoons)
3 tablespoons olive oil
Salt to taste (about 1/2 teaspoon)
Freshly ground black pepper to taste

Refer to the Brazilian Nutritional Table (TACO) for nutritional values of fruits, vegetables, and nuts used in this recipe. Instructions

Wash the green leaves, cucumber, bell pepper, and cilantro thoroughly. Drain. See How to Wash and Handle Food Properly.
Cut the mango into cubes, slice the cucumber and bell pepper into strips. Slice the red onion very thinly.
If the cashews are not already toasted, heat a medium skillet over medium heat and toast the cashews for 3–5 minutes, stirring, until golden. Let cool.
In a small bowl, mix the lemon juice, olive oil, salt, and pepper. Taste and adjust salt or pepper if needed.
In a large salad bowl, combine the green leaves, mango cubes, cucumber, bell pepper, onion, and cilantro.
Drizzle with the lemon and olive oil dressing and toss gently to avoid crushing the mango.
Sprinkle the toasted cashews on top and serve immediately. If desired, refrigerate for 10–15 minutes before serving for extra freshness.

This salad uses fruits, vegetables, and nuts that are packed with nutrients. Mango provides vitamin C and beta-carotene. Green leaves offer fiber and iron. Cucumber hydrates and bell pepper is rich in vitamin C. Onion and cilantro add aroma and compounds that benefit the body. Cashews provide healthy fats and protein. Olive oil is heart-healthy and lemon adds vitamin C. If you’re looking for more healthy recipes to vary your light meals, consider ideas that keep the flavor without the fuss. For general guidance on balanced eating, see the WHO Healthy Diet Guidelines, which complement the choices made in this salad. Serves about 4 as a side dish or 2–3 as a light main course. Perfect for hot days, light lunches, barbecues, picnics, or as a starter at summer dinners. Conclusion If you enjoyed this Tropical Salad, follow us for more fresh and easy recipes like this one. Find ideas for light and nutritious lunches at 3 Easy Meal Ideas for Light and Nutritious Lunches. Also try dishes that pair well with the salad for a complete meal. To complement it, consider options like light chicken salpicão, a practical natural sandwich, or a refreshing detox drink. You can also switch things up with a creamy tuna salad or plan a weekly menu with simple options.