It’s perpetual summer here. Yep, summer in California lasts forever. And that’s ok by me because we can enjoy light, healthy summer fare all year!
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Greens with Mango and Citrus Vinaigrette:

I love greens, but I love them even more when they are tossed with ripe fruit, sweet veggies, roasted nuts or seeds and a healthy, delicious homemade salad dressing.

Greens with Mango and Citrus Vinaigrette


The Salad:

Simply toss together tender baby greens, diced sweet mangos, colorful bell peppers and salty roasted pepitas on a pretty platter! That’s it! This ‘Greens with Mango and Citrus Vinaigrette’ is my go to salad when serving Mexican food. I serve it alongside my Spicy Lime Chicken and Mexican Street Corn. And everyone is very happy. Very, very happy.

Greens with Mango and Citrus Vinaigrette


The Citrus Vinaigrette!

This dressing is so delicious and healthful! Made with extra virgin olive oil, three kinds of citrus juice, a little cayenne and honey (optional for my sugar free friends) blended in seconds for a thick, creamy, heart healthy dressing. Loaded with antioxidants and healthy fats this salad and salad dressing is perfection on a platter!

Greens with Mango and Citrus Vinaigrette


Greens with Mango and Citrus Vinaigrette

The Recipe: Greens with Mango and Citrus Vinaigrette

Tips and what you will need: a hand held juicer or citrus juicer,  a good quality white balsamic vinegar (quality sea salt,  mini whisk, and mason jars or any container with a lid. I just try to avoid plastic (affiliate links).

Greens with Mango and Citrus Vinaigrette
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

A delicious summer salad that works great with Mexican food!

Course: Salad
Cuisine: Mexican
Keyword: easy lunch recipe, light recipe, summer recipe
Servings: 6 servings
Author: Linda Spiker
  • 5 oz mixed baby greens
  • 1 large ripe mango or two small peeled and cubed
  • 1 small red pepper diced
  • 1/2 cup roasted salted pepitas
Citrus Vinaigrette Dressing:
  • ½ cup good quality extra virgin olive oil
  • zest of one lemon
  • juice of 1 orange 1 lemon, 1 lime
  • 1 tsp mustard
  • 1 tablespoon white balsamic
  • 1 tablespoon raw honey optional for my Whole 30 friends
  • tsp cayenne pepper
  • 1 tablespoon shallot peeled and chopped
  • pinch sea salt
  • freshly ground pepper
  1. Place all salad ingredients on a platter. Place all dressing ingredients in a bowl and whisk. Dress salad and serve. Save left over dressing in fridge for a week.
For a creamy version of this dressing:
  1. Place all ingredients except olive oil in blender, blend till smooth. Drizzle in olive oil and blend till dressing is emulsified. I love this version!

Such a delightful summer treat! Please take a look at my Five Favorite Summer Salad Dressings here. Enjoy and please share if you are so inclined!

~ Linda Spiker

Greens with Mango and Citrus Vinaigrette


Post tags: Gluten free, dairy free


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