A Burst of Color and Flavor
When I think of summer, the first thing that comes to mind is a fresh and colorful dish like my Vibrant Fruit Salad with Mango Dressing. It’s an explosion of flavors and textures that perfectly captures the essence of warm, sunny days. The freshness of mizuna and romaine lettuce combined with juicy blueberries, ripe avocado, and crisp cucumbers creates the ideal base for a refreshing meal. But the real star of this recipe is the mango dressing! I can’t stress enough how much I love the sweetness it adds, along with that subtle ginger kick. Every time I make Vibrant Fruit Salad with Mango Dressing, I feel like I’m bringing sunshine to the table.
A Healthy, Quick Fix
What I love most about the Vibrant Fruit Salad with Mango Dressing is how quick and easy it is to prepare. It takes just 10 minutes from start to finish, and you don’t even need to cook anything! Whether you’re rushing to put together a healthy meal on a busy weekday or prepping for a relaxed weekend lunch, this salad has you covered. I find myself reaching for it whenever I want something light yet satisfying, especially on those hot days when you crave something cool and vibrant. The best part is that it’s packed with nutrients while remaining low in fat and calories.
The Mango Magic
Now, let’s talk about that dressing. The two ripe Ataulfo mangoes blend beautifully with ginger and freshly squeezed orange juice, creating a velvety, sweet dressing that’s hard to resist. I’ve always been a fan of mangoes, and they bring such a tropical, sunny flavor to this salad. The addition of barley grass juice powder gives it a subtle, earthy twist, but if you don’t have that on hand, you can swap it out with wheatgrass or spirulina powder. I love how versatile this salad is—I’ve even used strawberries instead of blueberries, and it turned out just as delicious!
Perfect for Any Occasion
Vibrant Fruit Salad with Mango Dressing is perfect for any occasion. Whether you’re looking for a quick weekday lunch, a dish to impress your guests at a summer BBQ, or even just a colorful addition to a family dinner, this salad never disappoints. The ingredients are simple, fresh, and easily adaptable to what’s in season. You can pair it with grilled tofu or tempeh for a heartier meal or even toss in some toasted nuts for added crunch. Every time I serve it, people rave about the bright colors and bold flavors. This salad is truly a feast for the eyes and the taste buds!
Table of Contents
Chef’s Notes- Vibrant Fruit Salad with Mango Dressing
- Mizuna Tip: If mizuna isn’t readily available, arugula or baby spinach adds a mild peppery flavor that complements the fruits. For a softer texture, opt for baby spinach.
- Dressing Texture: To ensure a smooth and silky mango dressing, blend it for an extra minute or two. If the dressing is too thick, add a tablespoon of cold water or more orange juice until it reaches your desired consistency.
- Prevent Avocado Browning: To keep the avocado from browning too quickly, toss the diced avocado in a little lemon or lime juice before adding it to the salad.
- Make-Ahead Tip: Prep all the salad ingredients ahead of time, but don’t toss them with the dressing until just before serving to keep the greens fresh and crisp.
- Alternative Sweetness: If your mangoes aren’t sweet enough, add a teaspoon of maple syrup or agave nectar to the dressing to enhance the sweetness.
- Chilling the Salad: For extra refreshment, chill the salad and the dressing separately for about 15 minutes before serving, especially on warm days.
- Nutrient Boost: For an added nutrient punch, sprinkle some chia seeds or hemp hearts over the salad before serving. They add both texture and extra nutrition.
Vibrant Fruit Salad with Mango Dressing
Dive into a burst of flavors with this Vibrant Fruit Salad topped with a luscious Mango Dressing! Perfect for a quick, healthy meal, this salad combines fresh greens, juicy fruits, and a zesty dressing. It’s a delightful mix that will leave your taste buds dancing. Inspired by the simplicity and health-conscious approach of top chefs, this recipe is a must-try for anyone looking to enjoy a nutritious and delicious dish.
4
bowls10
minutes0
minutes150
kcal10
minutesKeep the screen of your device on
Ingredients
- Salad Base
water greens (mizuna)
crisp romaine lettuce
2 cups assorted microgreens (use your favorite mix)
- Fruits & Veggies
1 cup fresh blueberries
1 small Persian cucumber
1 ripe Ataulfo mango
1 medium tomato
1/2 to 1 ripe avocado
- Dressing
2 ripe Ataulfo mangoes
1/2 tablespoon barley grass juice powder
1/4 teaspoon freshly grated ginger
Juice from one orange orange juice
- Alternative Ingredients:
Mizuna substitute: Arugula or baby spinach
Romaine lettuce substitute: Butter lettuce or iceberg lettuce
Microgreens substitute: Baby kale or mixed baby greens
Blueberries substitute: Strawberries or raspberries
Persian cucumber substitute: English cucumber or regular cucumber
Ataulfo mango substitute: Regular mango or papaya
Barley grass juice powder substitute: Wheatgrass powder or spirulina powder
Fresh grated ginger substitute: Ground ginger use sparingly
Directions
- Prepare Greens – Roughly chop the water greens and romaine lettuce. Place them into a large mixing bowl.
- Chop Fruits & Veggies – Dice the cucumber, mango, tomato, and avocado into bite-sized pieces. Add them to the bowl along with the blueberries and microgreens.
- Blend Dressing – In a blender, combine the two ripe mangoes, barley grass juice powder, freshly grated ginger, and orange juice. Blend until smooth and creamy.
- Combine & Serve – Pour the mango dressing over the salad mixture. Toss gently until all ingredients are well-coated with the dressing. Serve immediately and enjoy!
Equipment
- chef’s knife
- cutting board
- blender
- mixing bowls
Nutrition Facts
- Calories: 150kcal
- Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 15mg
- Potassium: 400mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 20g
- Protein: 3g
- Vitamin A: 60IU
- Vitamin C: 70mg
- Calcium: 4mg
- Iron: 6mg
FAQs- Vibrant Fruit Salad with Mango Dressing
Can I prepare the mango dressing ahead of time?
Yes! You can prepare the dressing up to two days in advance. Store it in an airtight container in the refrigerator, and shake or whisk it before using as the ingredients may separate slightly.
What other fruits can I use if I don’t have blueberries or mango?
Feel free to swap out the blueberries with strawberries or raspberries, and you can substitute mango with papaya, peaches, or even pineapple for a tropical twist.
How can I make the salad more filling?
To make the salad a heartier meal, add a plant-based protein like quinoa, grilled tofu, or tempeh. You can also include nuts like almonds or walnuts for extra crunch and protein.
Is there an alternative to barley grass juice powder?
If you can’t find barley grass juice powder, wheatgrass powder or spirulina can be used as substitutes. You can also omit it if you prefer a simpler dressing.
Can I make this salad ahead of time for meal prep?
Yes, but store the salad ingredients and the dressing separately. Add the dressing just before serving to prevent the salad from becoming soggy. The ingredients will stay fresh for up to 1-2 days in the refrigerator.
