I haven’t made this salad in a long time. I remember this salad being devoured before I had a chance to serve it! Since strawberries are no longer in season and my husband suspects that he is inherently allergic to mango, I don’t prepare this dish as often. When I do, its me who ends up eating it. I do feel that fruit and vegetables blend well together but others beg to differ. I like the vibrant colors that the vegetables add to the salad. Strawberry is the one of the most popular berry fruit in the world. It is a rich source of vitamin C. They are also high in fiber, folate, potassium and antioxidants.Its juiciness and the deep red color improves the taste and appearance of the recipe. Mango,the king of all fruits is enjoyed by most people .Besides being delicious,it is rich in vitamins, minerals and anti-oxidants and it also contains an enzyme with stomach soothing properties. These ingredients adds a sweet and tangy flavor to this salad. The almonds gives this salad a crunch. I’ve been using almonds but you can use pecans if you prefer . If you have a nut allergy, you can omit the almonds. This dish makes a wonderful barbeque salad or it can be served at lunches or parties.
- 4 cups spring mix salad greens
- 1 cup chopped peeled mango
- 1 cup sliced fresh strawberries
- 1 ripe Haas avocado pitted, shelled and cubed
- 1 small red onion chopped
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 1 tablespoon balsamic vinegar
- Dash salt
- 2 tablespoons slivered almonds, toasted
In a serving bowl, combine the salad greens, mango,onion, avocado and strawberries. In a small bowl, whisk the oil, sugar, vinegar and salt. Pour over salad; toss to coat. Sprinkle with almonds.
Yield: 4 servings.