Strawberry Spinach Salad with Mango and Avocado
Seo Optimized Description: This vibrant Strawberry Spinach Salad with Mango and Avocado combines fresh spinach, juicy strawberries, creamy avocado, and ripe mango, all tossed in a homemade balsamic vinaigrette. Packed with nutrients, antioxidants, and healthy fats, this refreshing salad is perfect for a light meal or side dish.
- Prep Time: 20min
- Cook Time: 0min
- Total Time: 20min
- Yield: 6servings
- Category: Salads, Side Dishes
- Method: Tossing, Whisking
- Cuisine: American, Healthy
- Diet: Gluten Free
Ingredients
- For the Salad:
- 10 oz fresh baby spinach (about 10 cups of torn leaves)
- 4 cups fresh strawberries, cleaned, hulled, and sliced
- 1 ripe avocado, chopped
- 1 cup fresh blueberries
- 1 ripe mango, sliced
- ¼ cup cashews (toasted)
- For the Balsamic Vinaigrette:
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 3 tablespoons brown sugar
- 1½ teaspoons garlic powder
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Prepare the Dressing: In a medium bowl, whisk together the olive oil, balsamic vinegar, brown sugar, garlic powder, mustard powder, and onion powder until well emulsified. Season with salt and pepper to taste.
- Toast the Cashews: In a dry skillet over medium heat, toast the cashews until golden brown, about 5 minutes. Let them cool before adding to the salad.
- Assemble the Salad: In a large bowl, combine the baby spinach, sliced strawberries, chopped avocado, blueberries, and mango slices.
- Dress the Salad: Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
- Add Cashews: Sprinkle the toasted cashews on top just before serving to keep their crunch.
Notes
- This salad is best enjoyed fresh. If you have leftovers, store the salad and dressing separately to keep the ingredients fresh.
- Add cashews right before serving to maintain their crunch.
- You can easily customize the salad with different fruits or protein sources like grilled chicken or tofu.
