Quick Strawberry Mango Spinach Salad

Here’s my go-to strawberry mango spinach salad recipe, with fresh leafy greens, sweet fruit, and a light homemade dressing that brings everything together perfectly.

This salad is what I make whenever I want something quick and refreshing for lunch. I often prepare extra dressing to keep in the fridge for the week ahead. Nothing beats a fresh salad when you’re craving something light and tasty, right?

What Kind of Spinach Should I Use?

Baby spinach is definitely the way to go for this fresh salad, rather than regular mature spinach leaves. The tender, young leaves have a milder, sweeter flavor that pairs perfectly with fruit, and they’re already bite-sized so you won’t need to tear or chop them. While you can find baby spinach both loose and in bags, I prefer the loose variety since it tends to be fresher and you can inspect the leaves before buying. Just make sure to give your spinach a good rinse before using, even if the package says it’s pre-washed – a salad spinner makes quick work of drying the leaves and helps your dressing stick better.

Options for Substitutions

This fresh salad is pretty flexible and you can make several swaps based on what you have available:

• Baby spinach: You can easily swap the spinach with mixed salad greens, arugula, or baby kale. If using regular kale, make sure to remove the stems and chop it into smaller pieces.
• Champagne mangos: Regular mangos work just fine here. You can also substitute with fresh peaches or nectarines when in season, or even orange segments for a different twist.
• Avocado oil: Extra virgin olive oil makes a great substitute. You could also use light olive oil or even walnut oil for a different flavor profile.
• Hemp hearts: Feel free to swap these with sunflower seeds, pumpkin seeds, or chopped nuts like almonds or walnuts. They all add that nice crunch factor.
• Basil leaves: Fresh mint makes a nice alternative, or you could try cilantro for a different flavor direction. Use about half the amount if switching to mint as it’s more potent.
• Dijon mustard: Whole grain mustard works well too, or you could use honey mustard for a sweeter touch. Just keep in mind honey mustard will make the dressing a bit sweeter.

Watch Out for These Mistakes While Making

The biggest challenge when making this salad is timing – cutting and preparing fruits too far in advance can lead to browning avocados and soggy spinach, so it’s best to assemble just before serving.

When making the dressing, a common mistake is adding the oil too quickly to the lemon juice mixture – instead, slowly drizzle in the avocado oil while whisking constantly to create a properly emulsified dressing that won’t separate.

Another key point is the ripeness of your fruits – underripe mangos will be too firm and lack flavor, while overripe strawberries can make the salad watery, so choose mangos that yield slightly to pressure and strawberries that are bright red but still firm.

To keep your spinach crisp and fresh, make sure it’s completely dry after washing (a salad spinner works great here), and wait to add the dressing until right before serving – this prevents the leaves from wilting and maintains that perfect crunch.

What to Serve With Strawberry Mango Spinach Salad?

This fresh and fruity salad makes a perfect lunch on its own, but it also pairs beautifully with grilled proteins for a more filling meal. Try serving it alongside some grilled chicken breast or seared salmon – the sweet fruits in the salad complement the savory meat really well. For a vegetarian option, you could add some quinoa or serve it with a bowl of chilled gazpacho soup for a refreshing summer meal. If you’re hosting a brunch, this salad goes great with a quiche or frittata, and don’t forget some crusty whole grain bread on the side to round things out!

Storage Instructions

Keep Fresh: This salad is best enjoyed right after it’s made, but if you need to prep ahead, keep the dressing separate from the other ingredients. Store the mixed greens, fruits, and avocado in separate containers in the fridge – the spinach and fruits will stay fresh for 2-3 days, while the cut avocado is best used within 24 hours.

Dressing Storage: The homemade dressing can be kept in a sealed jar or container in the refrigerator for up to 5 days. Just give it a good shake before using, since the ingredients might separate while sitting.

Prep Ahead: If you’re meal prepping, wash and dry the spinach, slice the strawberries and mangos, and mix up the dressing ahead of time. Keep everything separate and cut the avocado just before serving to prevent browning. This way, you can quickly assemble fresh portions whenever you’re ready to eat!

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 10-15 g
• Fat: 80-90 g
• Carbohydrates: 60-70 g

Ingredients

• 8 ounces (or 8 cups) fresh baby spinach, rinsed
• 1 pound strawberries, remove stems and slice (approximately 18 strawberries)
• 2 champagne mangos, totaling 1 pound
• 1 avocado, remove pit and skin, then dice
• 1 cup basil leaves, loosely packed (1 ounce)
• 1/4 cup lemon juice, freshly squeezed
• 1/2 teaspoon sea salt
• 1 teaspoon dijon mustard
• 1/2 cup avocado oil
• 1 tablespoon raw hemp hearts

Step 1: Prepare the Serving Bowl and Spinach

Start by placing the baby spinach in a large serving bowl.

Ensure the spinach is evenly spread out to create a base for the salad.

Step 2: Prepare the Fruits

Using a vegetable peeler, carefully peel the mangos.

Cut off all the mango fruit from the pit and dice it into cubes about 1/2″ x 1/2″.

Add the diced mango, strawberries, and avocado into the serving bowl with the spinach.

Step 3: Make the Dressing

Gather all the ingredients for the dressing and place them into a blender.

Secure the lid and blend until the dressing is emulsified and creamy, with small bits of green basil still visible, for a fresh and aromatic touch.

Step 4: Combine and Serve the Salad

Pour the freshly prepared dressing over the salad in the serving bowl.

Toss the salad gently to ensure all ingredients are well-coated with the dressing.

Serve immediately to enjoy the vibrant flavors and fresh textures.