Mangoberry Salad
Print Recipe
A perfect summer salad for a meal or as a side dish.
Servings Prep Time
4-6 15 minutes
Servings Prep Time
4-6 15 minutes
Mangoberry Salad
Print Recipe
A perfect summer salad for a meal or as a side dish.
Servings Prep Time
4-6 15 minutes
Servings Prep Time
4-6 15 minutes
Ingredients
Salad
  • 1 head romaine lettuce, rinsed, dried, chopped *
  • 2 whole mangoes, peeled and cubed
  • 2-1/2 cups fresh strawberries, diced*
  • 1 cup fresh blueberries, rinsed*
  • 1/2 cup chopped pecans or sliced almonds
Dressing
  • 8 oz. plain unsweetened yogurt (greek yogurt works well too)
  • 1 Tbsp. lemon juice
  • 1 tsp. honey
  • 1 mango peeled and cubed
  • pinch of salt
Servings:
Instructions
Salad
  1. In a large bowl, toss all the salad ingredients together until combined.
  2. *The cinnamon pecans takes extra work and extra dishes that I’m not fond of. So lots of times I skip this step. But if you’ve got spare time, here’s how to make the cinnamon nuts: Heat 1/4 cup water in a skillet over medium heat. Add the 1/2 cup pecans or almonds, 1-2 Tbsp. maple syrup, and 1 tsp cinnamon. Stir constantly until all the water is evaporated. Move nuts onto parchment paper on counter and let cool before using.
Dressing
  1. In a blender, combine all ingredients together and blend until smooth. Pour over salad as desired. Eat immediately. Store dressing in an airtight container in fridge for up to 1 week.
Recipe Notes

This salad is best made in the summer time when the fruit is in season and deliciously sweet! 🙂

*Buy organic when feasible

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