Description
A vibrant and refreshing Tropical Salad featuring juicy mango, pineapple, creamy avocado, and a tangy citrus-mint dressing.
Ingredients
Scale
- 4 cups mixed greens (romaine, baby spinach, arugula)
- 1 ripe mango, peeled and diced
- 1 cup fresh pineapple, cubed
- 1 ripe avocado, diced
- 1/2 small red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup toasted almonds or pepitas
- 1/4 cup shredded coconut, lightly toasted (optional)
- 1/4 cup crumbled feta or queso fresco (optional)
- Fresh mint leaves and cilantro, chopped (to taste)
- 3 tablespoons fresh lime juice
- 1 tablespoon orange juice
- 2 tablespoons olive oil (or avocado oil)
- 1 tablespoon honey or agave (adjust to taste)
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prep the greens and fruit. Wash and spin the mixed greens dry. Place them in a large serving bowl. Peel and dice the mango and pineapple into bite-sized pieces. Halve the cherry tomatoes and thinly slice the red onion. Add all to the bowl with the greens.
- Toast nuts and coconut. Heat a small dry skillet over medium heat. Add almonds or pepitas and toast, stirring, until fragrant and lightly golden (about 2–3 minutes). If using shredded coconut, toss it in for the last 30 seconds. Transfer to a plate to cool.
- Make the dressing. In a small bowl or a jar with a lid, combine lime juice, orange juice, olive oil, honey, Dijon mustard, and a pinch of salt and pepper. Whisk or shake until emulsified. Taste and adjust sweetness or acidity.
- Add avocado and herbs. Dice the avocado and gently toss with a squeeze of lime to prevent browning. Add chopped mint and cilantro to the salad bowl.
- Dress and toss. Drizzle half the dressing over the salad and toss gently to coat. Add more dressing to taste; you want the salad glossy but not drenched. Sprinkle toasted nuts and coconut on top and finish with crumbled feta if using.
- Serve immediately. Plate in shallow bowls or a large platter so the colors shine. Garnish with extra mint leaves and a lime wedge for squeezing.
Notes
Chill fruit slightly before serving and watch toasted elements closely to avoid burning. Cut avocado last to slow browning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg