Mango Berry Salad with Poppyseed Dressing
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
Servings 6 people
Cost $9
Equipment
- blender
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
- 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
- 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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