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!
(This post contains affiliate links. I may make a commission from sales but your price remains the same.)
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.
(This post contains affiliate links. I may make a commission from sales but your price remains the same.)
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.
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!
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).
A delicious summer salad that works great with Mexican food!
- 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
- ½ cup good quality extra virgin olive oil
- zest of one lemon
- juice of 1 orange 1 lemon, 1 lime
- 1 teaspoon mustard
- 1 tablespoon white balsamic
- 1 tablespoon raw honey optional for my Whole 30 friends
- ⅛ teaspoon cayenne pepper
- 1 tablespoon shallot peeled and chopped
- pinch sea salt
- freshly ground pepper
-
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.
-
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
Post tags: Gluten free, dairy free
May I Please Ask A Favor?
We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated!
Yum, yum, yum! And your beautiful kitchen!!! So stunning. I love your serving utensils too, so fun. You have the coolest things. Thanks for sharing this delicious salad. Love the mango.
Those salad servers are from Anthropologie! Thanks Emily <3
This salad is beautiful and I love the wooden spoons!
I got them an Anthropologie! Thanks:)
That salad looks amazing! I often add fresh fruit to salads all year round depending on what’s in season. So delicious and so easy to get those fruits in!
Mmm, love that vinaigrette and the cayenne! I agree, fruit and nuts make a salad that much more fun. Pepitas!
I love how fresh and light this salad is.
This salad looks amazing, LInda! Pinning.
Thank you Heidi. I always appreciate pins!
Lovely, fresh salad that I would like to make. Is the mustard dry or “wet”?
Wet lol. I think when it comes to recipes the ‘dry’ is stated but the wet is assumed. I hope you enjoy the salad!
Many thanks! it will be a perfect accompaniment for chili night with the neighbors.
Well that sounds fun!