There is something irresistibly fresh and vibrant about this Strawberry Spinach Salad with Mango Dressing Recipe that makes it a standout favorite for any meal. This salad perfectly balances sweet, tangy, and creamy flavors with a colorful, crisp texture that brightens your plate and lifts your spirits. Whether you’re craving a light lunch, a stunning side dish, or a healthy treat, this salad brings together the juiciest strawberries, tender baby spinach, peppery arugula, and creamy avocado, all kissed by a luscious homemade mango dressing that’s bursting with tropical sunshine. Let me take you through how to make this delightfully simple yet impressive recipe that you’ll want to keep coming back to again and again.
Ingredients You’ll Need
Getting the ingredients right is where the magic begins for this salad. Each component plays an essential role in building layers of flavor and texture that complement one another beautifully. From the peppery bite of arugula to the silky creaminess of avocado and the bright sweetness of fresh strawberries, you’ll see how these basics come together effortlessly.
- Baby spinach (5 ounces): The tender leafy base that’s packed with nutrients and adds a soft, mild foundation.
- Arugula (a large handful): Adds a peppery contrast that elevates the flavor complexity.
- Sliced strawberries (8 ounces): Fresh, juicy, and naturally sweet, strawberries bring the salad to life with vibrant color.
- Diced avocado (1 large): Offers creaminess and richness that balances the acidity of the dressing.
- Chopped red onion (1 tablespoon): Adds a sharp, savory note essential for flavor depth without overpowering the salad.
- Mango salad dressing: A tropical, tangy yet sweet dressing that ties all the ingredients together into a harmonious burst of taste.
How to Make Strawberry Spinach Salad with Mango Dressing Recipe
Step 1: Prepare the mango salad dressing and produce
Start by crafting the star of the salad, the mango dressing. This tropical concoction should be smooth and lively, complementing the greens and fruit perfectly. While your dressing chills or rests, rinse and slice the strawberries, dice the avocado, and chop the red onion finely. Having everything prepped ensures an easy assembly later on.
Step 2: Assemble the salad
In a large salad bowl, combine the baby spinach, arugula, sliced strawberries, diced avocado, and chopped red onion. Each ingredient brings its unique flavor and texture to the mix, making every bite interesting and refreshing.
Step 3: Toss and enjoy
Drizzle the mango dressing generously over the assembled salad and toss gently but thoroughly until every leaf and berry is lightly coated. Serve immediately so that the greens stay crisp and the flavors vibrant. This salad is meant to be enjoyed fresh for the best taste and texture.
How to Serve Strawberry Spinach Salad with Mango Dressing Recipe
Garnishes
A sprinkle of toasted nuts like almonds or walnuts can add a delightful crunch and complexity. Fresh herbs such as mint or basil also work wonderfully to enhance the tropical notes of the mango dressing. For an extra pop, add some crumbled feta or goat cheese for creamy, tangy goodness.
Side Dishes
This salad pairs beautifully with grilled chicken, shrimp, or fish for a well-rounded meal. Alternatively, offer it alongside grilled vegetable skewers, quinoa bowls, or whole grain bread to turn it into a satisfying light lunch or dinner.
Creative Ways to Present
Serve the salad in colorful bowls or on rustic wooden boards to highlight its vivid colors. Layer it in a clear glass jar for a portable, visually stunning lunch option. Even stuffing the salad into pita pockets can turn this recipe into an unexpected handheld delight.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salad components separately in airtight containers—greens and fruit in one, dressing in another. This will keep the spinach and arugula crisp instead of soggy. Combine and dress right before serving for the freshest experience.
Freezing
Because fresh greens and avocado do not freeze well, this salad is best enjoyed fresh and not frozen. However, you can freeze extra mango dressing in small containers or ice cube trays for future use—it thaws beautifully without losing flavor.
Reheating
This salad is intended to be served cold or at room temperature, so reheating is unnecessary. The fresh ingredients shine best fresh, and warming might compromise texture and flavor.
FAQs
Can I use baby kale instead of spinach?
Absolutely! Baby kale adds a bit more chew and a slightly different flavor profile, but it pairs wonderfully with the mango dressing and other salad ingredients.
Is it possible to make the mango dressing ahead of time?
Yes, the mango dressing can be prepared a day ahead. Store it in the fridge in an airtight container and give it a good shake or stir before using.
What can I substitute for arugula if I don’t have any?
Try substituting with baby watercress or mizuna for a similar peppery bite, or simply increase the spinach for a milder taste.
How do I keep the avocado from browning in the salad?
Using ripe but firm avocado and adding the dressing shortly after assembly helps prevent browning. You can also toss the avocado in a little lemon or lime juice before adding it to the salad for added protection.
Can this salad be made vegan?
Yes! The recipe is naturally vegan as-is if you skip any optional cheese garnishes. The mango dressing and fresh produce perfectly suit a plant-based diet.
Final Thoughts
I truly hope you give this Strawberry Spinach Salad with Mango Dressing Recipe a go because it’s one of those dishes that feels like sunshine on a plate. It’s fresh, flavorful, easy to make, and impressive enough to share with guests or enjoy all by yourself. Whether as a light meal or a stunning side, it brings a welcome burst of vibrant colors and tastes that’ll brighten any day. Happy salad-making and happy eating!
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Strawberry Spinach Salad with Mango Dressing Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Strawberry Spinach Salad featuring tender baby spinach and peppery arugula, sweet sliced strawberries, creamy avocado, and sharp red onion, all tossed in a luscious mango dressing. Perfect for a light, nutritious meal or side dish, this salad combines bright flavors and textures for a refreshing experience.
Ingredients
Salad Ingredients
- 1 (5 ounce) package baby spinach
- 1 large handful arugula
- 8 ounces strawberries, sliced
- 1 avocado, diced
- 1 tablespoon red onion, chopped
Mango Dressing
- 1 ripe mango, peeled and chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or lime juice
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions
- Prepare the dressing: In a blender or food processor, combine the ripe mango, olive oil, apple cider vinegar, honey, salt, and pepper. Blend until smooth to create a vibrant mango dressing that perfectly balances sweetness and acidity.
- Prep the salad ingredients: Rinse and dry the baby spinach and arugula thoroughly. Slice the strawberries, dice the avocado, and finely chop the red onion to prepare for assembly.
- Toss the salad: In a large salad bowl, add the baby spinach, arugula, sliced strawberries, diced avocado, and chopped red onion. Drizzle the mango dressing over the salad and toss gently to coat all ingredients evenly without bruising the greens or avocado.
- Serve immediately: For the freshest taste and best texture, serve the strawberry spinach salad right after tossing with the mango dressing. Enjoy as a light meal or a flavorful side dish.
Notes
- Use ripe mangoes for a naturally sweet, smooth dressing; unripe mangoes will result in a tart dressing.
- To keep avocado from browning, toss it with a little lemon or lime juice before adding it to the salad.
- You can prepare the mango dressing a day ahead and refrigerate it in an airtight container.
- For added crunch, consider topping with toasted nuts or seeds.
- This salad is best eaten fresh as the avocado and dressing can cause the greens to wilt over time.
