Yields: 2-4 servings
Prep time: 15 minutes
Ingredients:
Salad:
- 1 large ripe mango, peeled, pitted, and diced
- 1 large orange (naval oranges work great), peeled and segmented
- 1 large ripe avocado, halved, pitted, and diced
- 4-6 cups mixed spring greens or your favorite lettuce
- 1/4 cup toasted cashews (or other nuts like almonds or pecans)
Dressing:
- Juice of 1 large lemon
- 2 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon honey (or maple syrup for vegan)
- 1/2 teaspoon Dijon mustard
- 1 shallot, minced (or 1/4 cup finely diced red onion)
- Salt and freshly ground black pepper to taste
Instructions
Make the Dressing:
- In a small jar or bowl, whisk together lemon juice, apple cider vinegar, olive oil, honey (or maple syrup), Dijon mustard, minced shallot, salt, and pepper.
Prep the Fruit & Avocado:
- Peel and dice the mango.
- Peel and segment the orange. Be sure to catch any juices from the orange to add to your dressing!
- Cut the avocado in half, remove seed, and dice.
Assemble the Salad:
- Divide the spring greens or lettuce among your serving plates or bowls.
- Top with the diced mango, orange segments, and avocado.
- Drizzle the dressing over the salad, tossing to coat evenly.
- Sprinkle with toasted cashews and serve immediately.
Tips & Variations:
- Make it spicy: Add a pinch of red pepper flakes to the dressing.
- Get herby: Add chopped fresh herbs like cilantro, mint, or basil to your salad.
- Cheese please: Crumble some feta cheese or goat cheese on top for extra tang.
- Add protein: Top with grilled chicken, shrimp, or tofu for a more complete meal.
Enjoy your delicious and healthy spring salad!
