Happy Sunday folks! Hope your’e having a great weekend. Today I’d like to share with you this delicious and colorful salad made with bright mango and strawberries.
You know those times when you make a big bowl of cut fruit and have a bunch leftover. What to do with those beautiful cut fruit? In my case I had cut mango and strawberries, and I could have easily frozen them to use in a smoothy later. But instead I tossed them in a lunch time salad the next day.
Tangy fruit tastes great in salads
I had bought cut mango to serve for lunch and it was actually semi-ripe, so kinda sweet and kinda sour. I had also cut up some strawberries and though we ate plenty I still had a bunch leftover. I put them away in the fridge and was about to move them into the freezer when an idea came to use them in a salad.
Mango tastes especially fabulous in a salad as it can be a little sour adding complexity. Strawberries add that beautiful red color and they’ve got lots of nutrients too.
I chose to make a maple lemon juice vinaigrette to dress the salad, but any of your favorite vinaigrette will go great in here.
Next time your’e left with a little of cut mango and a little of strawberries, give this salad a try!
Mango Strawberry Salad
Any leftover cut mango
Strawberries – as much as you want cut in half
1 small red onion cut into thin slices
1 avocado pit remove and sliced
2-3 small red pepper thinly sliced (optional)
1 bag of lettuce mix
Feta cheese (optional)
Maple Lemon Vinaigrette Link and Ingredients
Make the vinaigrette and set aside.
In a large salad bowl place the mango and strawberries. Top with lettuce, then the onions, and peppers and feta if using. Place the avocado and drizzle with little dressing, Cook’s Notes: I placed the mango and strawberries at the bottom so they wouldn’t weigh the lettuce down.
Cover and refrigerate until ready to serve. Right before serving drizzle with more salad dressing and toss everything together.
Serve right away.
Happy Salad Eating !