Mexican Confetti Salad

“I wanted to put together a colorful and flavorful salad with a fresh Mexican twist. I tried to gather a variety of colors, flavors and textures. Mango isn’t your typical choice, and one could substitute corn and still have a yellow color, if desired, but it would completely change the character of this salad I also thought about adding black beans or sliced olives for one more dimension, but decided to stay with bright, cheerful colors.” – April Ferre

Mexican Confetti Salad

Course: Salads – Green & Vegetable
Cuisine: Mexican


  • 1 Head Green Leaf Lettuce Shredded
  • 3 to 4 Roma Tomatoes Diced
  • 1 Orange Bell Pepper Diced
  • 1 Mango Diced
  • 1 Cup Jicama Diced
  • 2 Avocados Diced
  • 1/2 Cucumber Diced
  • 1/2 Small Red Onion Chopped
  • 1/4 Cup Pine Nuts Toasted
  • Cilantro Lime Vinaigrette


  • Toss all ingredients together, except pine nuts which are to be used as garnish. Makes approximately 20 1-Cup servings.
  • Recipe may be reduced as needed. Serve with Cilantro Lime Vinaigrette on the side.

2012 Original Recipe – April Ferre

Related Recipes:
Cilantro Lime Vinaigrette