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Spring Strawberry Mango Avocado Salad

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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


  1. For the salad: Toss salad greens, strawberries, avocado, mango and green onion in a large bowl. Plate salad mix and sprinkle with walnuts.
  2. *************************************************
  3. Honey Lime Vinaigrette: Add honey, lime juice, grainy mustard, cumin, salt and pepper to a deep vessel, medium bowl or blender.
  4. 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.
  5. 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.
  6. 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!

  • Prep Time: 25 mins
  • Category: Salad
  • Cuisine: Fusion