Bright, juicy, and bursting with flavor, this Mangoberry Salad is a vibrant celebration of fresh, wholesome ingredients. Sweet mangoes and tangy berries mingle with crisp greens, creating a symphony of textures that’s both refreshing and satisfying. In just 10 minutes, you can whip up this nutrient-packed dish that’s as beautiful as it is delicious.
Packed with vitamin-rich fruits and a hint of creamy dressing, every bite is a balance of sweetness and zest. With 9 grams of fiber and a rainbow of colors, this salad is a guilt-free treat that fuels your body and delights your taste buds. Perfect for a quick lunch or a light dinner, it’s a dish that feels indulgent yet nourishing.
Fresh and Flavorful Ingredients
- Salad:
- ▢ 1 bag spring mix lettuce (about 6 cups)
- ▢ 2 mangoes, peeled and cubed
- ▢ 1 cup fresh blueberries
- ▢ 2 cups fresh strawberries, sliced
- ▢ ½ cup sliced almonds (candied salad-topper almonds work great!)
- Dressing:
- ▢ 8 ounces vanilla Greek yogurt (regular yogurt can be substituted)
- ▢ 1 Tablespoon lemon juice
- ▢ 1 mango, peeled and cubed
- ▢ 1 teaspoon honey
- ▢ Pinch of salt
Simple Step-by-Step Instructions
- Prepare the Salad: In a large bowl, gently toss together the spring mix lettuce, cubed mangoes, blueberries, and sliced strawberries.
- Add the Topping: Sprinkle the sliced almonds evenly over the salad for a delightful crunch.
- Make the Dressing: In a blender or food processor, combine the vanilla Greek yogurt, lemon juice, cubed mango, honey, and a pinch of salt. Blend until the mixture is smooth and creamy.
- Serve: Drizzle the dressing over the salad or serve it on the side for dipping. Toss lightly if desired, and enjoy immediately for the freshest flavor!
Dressing & Topping Ideas to Elevate Your Salad
For a tangy twist, swap the vanilla Greek yogurt with plain yogurt and add a dash of lime juice instead of lemon. If you prefer a creamier dressing, blend in a tablespoon of olive oil. For toppings, try toasted coconut flakes or crumbled feta cheese for a sweet-savory combo. Pro tip: Candied pecans or walnuts can replace sliced almonds for a richer crunch.
Perfect Pairings: Serving Suggestions
This Mangoberry Salad pairs beautifully with grilled chicken or shrimp for a light yet satisfying meal. Serve it alongside a crusty baguette or a bowl of quinoa for added heartiness. For a brunch twist, pair it with a mimosa or iced green tea to complement the fruity flavors.
Time-Saving Tips for Busy Cooks
Pre-cut your mangoes and strawberries the night before to save time. Use pre-washed spring mix lettuce to skip the washing step. Quick hack: Buy pre-sliced almonds or use a food processor to chop them in seconds. For the dressing, blend it ahead and store it in a jar for up to 2 days.
Storage & Freshness Tips
Store the salad (without dressing) in an airtight container in the fridge for up to 1 day. Keep the dressing separate and add it just before serving to prevent sogginess. Note: If using candied almonds, store them in a small baggie to maintain their crunch.
Recipe Variations to Try
Swap blueberries for blackberries or raspberries for a different berry twist. For a tropical vibe, add diced pineapple or kiwi. Vegan option: Use coconut yogurt and maple syrup instead of honey. If you’re feeling adventurous, add a handful of fresh mint leaves for a refreshing kick.
Mangoberry Salad
Ingredients
Salad
- 1 bag spring mix lettuce (about 6 cups)
- 2 mangoes peeled and cubed
- 1 cup fresh blueberries
- 2 cups fresh strawberries sliced
- ½ cup sliced almonds (I used the candied salad-topper almonds)
Dressing
- 8 ounces vanilla greek yogurt (you could use regular yogurt, too)
- 1 Tablespoon lemon juice
- 1 mango peeled and cubed
- 1 teaspoon honey
- 1 pinch salt
Instructions
- In a large bowl, toss the spring mix, mangoes, blueberries, and strawberries together.
- Top with sliced almonds.
- In a blender (or food processor) mix together yogurt, lemon juice, mango, honey and salt.
- Blend until smooth, then pour over salad (or serve on the side).