Description
This Mango Strawberry Spinach Salad is a vibrant medley of flavors and textures that will brighten up any meal. It’s easy to prepare and perfect for a light lunch or as a stunning side dish.
Ingredients
- Baby Spinach
- Ripe Mangoes
- Fresh Strawberries
- Thinly Sliced Red Onion
- Feta Cheese (optional)
- Candied Pecans or Walnuts (optional)
- Grilled Chicken Breast, Seared Shrimp, Tofu, or Tempeh (optional)
- Good quality extra virgin olive oil
- Fresh lemon juice or apple cider vinegar
- Honey or maple syrup
- Salt
- Black pepper
- Poppy seeds (optional)
Instructions
- Prepare Your Fruit: Wash your strawberries thoroughly, hull them, and slice them into halves or quarters. Slice off the cheeks of the mangoes, score the flesh in a crisscross pattern, and scoop out the diced mango pieces with a spoon.
- Prep Your Veggies: Rinse the baby spinach under cold water and pat it dry. Thinly slice the red onion, soaking it in ice water for a milder flavor if desired.
- Whisk Up the Dressing: In a small bowl or jar, combine olive oil, lemon juice (or apple cider vinegar), honey (or maple syrup), salt, pepper, and poppy seeds. Whisk or shake until emulsified, and adjust seasoning as needed.
- Assemble the Salad: In a large mixing bowl, gently combine the dried spinach, sliced strawberries, diced mango, and thinly sliced red onion. Add any optional ingredients like feta cheese or candied nuts.
- Dress and Serve: Drizzle about half of the prepared dressing over the salad and gently toss until lightly coated. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No cooking required
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 5 mg
Keywords: Choose peak season produce for the best flavor. Don't overdress the salad; add dressing just before serving. Feel free to customize with other berries, nuts, or proteins.