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Mango Berry Salad with Poppyseed Dressing

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I was worried the combination of bell peppers, strawberries and poppyseed dressing wouldn’t work with the mangoes, avocadoes and spinach–but this was MAGNIFICENT! The macademia nuts gave it a perfect hint of savory crunch to tie all the textures and flavors together deliciously. My toddler AND my “picky” eater (AKA eater-in-training) asked for second helpings. I call that a major win! I’m planning to bring this salad to our next Summer barbecue, so that’s an indication of how confident I am in its ability to WOW my friends and family. I hope you enjoy it too.

Mango Berry Spinach Salad with Poppyseed Dressing

A tropical salad perfect for summer socials and barbecues

Course Salad, Side Dish
Cuisine Mediterranean
Keyword mango berry salad, poppyseed dressing, tropical
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Author heartysmarty

Ingredients

Mango Berry Salad

  • 4 cups Spinach
  • 1 large mango chopped
  • 1 large red bell pepper chopped
  • 1 large avocado chopped
  • 1 1/4 Cup Fresh Strawberries sliced
  • 1/3 Cup Macademia Nuts chopped

Poppyseed Dressing

  • 1/3 Cup Apple Cider Vinegar
  • 1 Cup Vegetable Oil
  • 1/2 Cup Honey
  • 1/2 Cup Yellow Onion chopped
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon salt
  • 1 1/2 tablespoon poppyseeds

Instructions

Mango Berry Salad

  1. Mix 1/4 Cup Poppyseed dressing with spinach until the leaves are completely coated. Top with remaining salad ingredients. Drizzle another tablespoon of dressing over top.

Poppyseed Dressing

  1. In a blender, add all dressing ingredients EXCEPT poppyseeds in the order listed. Blend 1 minute. Add seeds and blend a few seconds more. Dressing can be refrigerated in an air-tight container for up to 1 month.

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