Take full advantage of fresh strawberries while they’re in season with this Strawberry Mango Avocado Salad. The buttery texture of avocado, sweet, sharp mango and red, ripe strawberries tossed with a light, fresh citrus vinaigrette makes for the perfect light lunch or cold summer meal.
Keep Things Simple
Pair with a light, dry Rosé if you’re looking for wine hints. Personally, I love this salad with a simple grilled chicken breast or pork medallion, sear some shrimp or grill a piece of salmon and enjoy this versatile Strawberry Mango Avocado Salad all season.
Here I’ve used a sweet and sour combination with our Honey Lime Vinaigrette that has a touch of cumin. That undertone of spice makes it a natural fit with fruit and most sweet/savoury salads. You’ll find the vinaigrette separately on Food Gypsy, with a few notes on technique. If you need a little assistance with the whole emulsification thing, we’ve got you. Blend at will.
Use any greens you like as a base. I might lean away from cabbage or endive, though. Cabbage would throw the flavor profile off and endive is quite bitter. But do dive into the cold weather leaves for your version of Strawberry Mango Avocado Salad if you’re so inclined. Fresh, leafy spinach, baby kale and arugula would all work well in this recipe. Swap the walnuts for almonds or pecans for a different take, it adds a little extra crunch.
This season I’ve punctuated my garden with edible petals. Begonias, pansies and violets make a stunning addition to the plate. The kid won’t eat avocado, but she will eat flowers! Maybe she’s a hummingbird…
The buttery texture of avocado, sweet, sharp mango and red, ripe strawberries tossed with a light, fresh citrus vinaigrette. Strawberry Mango Avocado Salad makes for the perfect light lunch or cold summer meal.
4 cups mixed greens
2 cups strawberries, quartered
1 avocado, cubed
1 mango, cubed
3 stems green onion, sliced
1/4 cup walnuts
edible floral to accent (optional)
2 tablespoons honey
¼ cup lime juice
1 tablespoon grainy Dijon mustard
¼ teaspoon Cumin
¼ cup Extra Virgin Olive Oil
¼ cup light cooking oil (safflower, grape seed, canola)
salt & pepper – to taste
For the salad: Toss salad greens, strawberries, avocado, mango and green onion in a large bowl. Plate salad mix and sprinkle with walnuts.
Honey Lime Vinaigrette: Add honey, lime juice, grainy mustard, cumin, salt and pepper to a deep vessel, medium bowl or blender.
Gradually add oil, in a thin, steady stream as you whisk, blend with your immersion blender or through the hole on the lid of the blender as you blend at medium high speed. Slowly drizzle oil until it’s fully incorporated and your vinaigrette is smooth and opaque.
Remove from measuring cup, bowl or blender and store in a jar with a tight fitting lid. Reserve cold until needed. Store remains in refrigerator, should last a good two weeks.
Drizzle salad with Honey Lime Vinaigrette and finish with edible floral.
If you’re having issues with your vinaigrette splitting, or not holding well, check out the link above for more notes on technique. Happy summer eating!
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Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.