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Greens with Mango and Citrus Vinaigrette

A delicious summer salad that works great with Mexican food!

Course Salad
Cuisine Mexican
Keyword easy lunch recipe, light recipe, summer recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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 teaspoon mustard
  • 1 tablespoon white balsamic
  • 1 tablespoon raw honey optional for my Whole 30 friends
  • teaspoon 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!