Kiwi, Cucumber, and Mango Salsa for Summer Snacking

Kiwi, Cucumber, and Mango Salsa for Summer Snacking

What better way to enjoy the month of June than with this kiwi, cucumber, and mango salsa recipe for summer? Now that it's official (or at least it will be on June 21st), it's time for all the vibrant, light, raw, and healthy seasonal foods to fill our plates! We’re sharing this kiwi, cucumber, and mango salsa as one of those perfect summer recipes to enjoy all season long. It's made up of seasonal ingredients and requires zero cooking (not even turning on an oven), plus it also has a probiotic boost. Thanks to Health-Ade's Jalapeño-Kiwi-Cucumber Kombucha!

The salsa is made up of refreshing cucumber, vitamin-C rich kiwi, antioxidant-loaded mango, zesty red onion, bright bell pepper, lycopene-rich tomatoes, spicy jalapeños, avocado for a boost of good-for-you-fats, cilantro, and Jalapeño-Kiwi-Cucumber kombucha for that perfect tint of spice.

This simple salsa is one of my favorite summer recipes and it can be customized depending on what you have in your kitchen or what's growing in your garden. If you don't have mango, you can easily swap it with chopped pineapple or strawberries. No bell peppers? Add more tomatoes or cucumbers! The best part of this summer produce is how refreshing and simple it is. You truly can't go wrong when mixing multiple summer varieties together.

I love this salsa recipe for summer with tortilla chips, spooned in tacos or taco salad bowls, or served on grilled salmon or chicken. It's great for crowds too and makes a tasty appetizer for a summer party or picnic!

Image Alt Tag: Kiwi, Cucumber, and Mango Salsa Recipe for Summer Snacking, Anyone? | Health-Ade Kombucha

Kiwi, Cucumber, and Mango Salsa

Serves 4-6


1 cucumber, seeded and chopped
4 kiwi, peeled and chopped
2 mango, peeled and chopped
1/2 red onion, chopped
1 red bell pepper, chopped
2 cups cherry tomatoes, quartered
1 jalapeño, seeded and chopped
2 avocado, chopped
1/4 cup cilantro, roughly chopped
4 Tbsp. Health-Ade Jalapeño-Kiwi-Cucumber kombucha
1/4 tsp. black pepper
1/2 tsp. sea salt


1) Combine all fruits and veggies (cucumber, kiwi, mango, red onion, bell pepper, cherry tomatoes, jalapeño, avocado, and cilantro) in a large bowl. Mix altogether.

2) Add in kombucha, sea salt, and black pepper. Toss to combine.

3) Serve with tortilla chips, on tacos, on grilled chicken or seafood, or just on a spoon!

4) Leftover salsa is good for 1-2 days more, but is best consumed the day it's made!

Go give this delicious salsa recipe for summer a try!

Bubbly Gang
Bubbly Gang

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