Mango Berry Salad with Red Poppy Seed Vinaigrette
This mango berry salad with red poppy seed vinaigrette is perfect for spring. With fresh ingredients and a light, tangy vinaigrette it begs to be eaten again and again.
Ingredients
For Salad:
- 10 ounces spring salad mix
- 2 large ripe avocados sliced
- 2 large ripe mangoes sliced
- 6 ounces fresh raspberries
- 6 ounces fresh blueberries
- ½ cup slivered almonds, roasted see note
- ¼ cup freshly grated parmesan cheese
For Red Poppy Seed Vinaigrette:
- ¼ cup olive oil see note
- ¼ cup red wine vinegar
- 3 tablespoons raw honey
- ½ tablespoon poppy seeds
- ⅛ teaspoon salt
Instructions
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Layer salad ingredients in a large bowl or serve on individual salad plates (see note).
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Prepare vinaigrette by combine all ingredients in a blender and blending until smooth and well combined. Vinaigrette can be made ahead of time and kept in the refrigerator. If making ahead, blend well before serving.
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Pour vinaigrette over salad just before serving, to taste. You may not need entire amount. Or serve keeping vinaigrette separate and let people add their own.
Recipe Notes
1. For a lighter flavor, I sometimes use light olive oil, but you can also use extra virgin.
2. You can buy slivered almonds already roasted, but I usually buy them raw and roast my own.
SKILLET METHOD (best for small batches): Heat a medium skillet on medium-low heat on the stove top. Add the almonds and spread into one layer. Watch them really close and turn them often so they don't burn. Turn down the heat if cooking too fast. When they turn golden brown, they are all done (takes about 10 minutes).
OVEN METHOD (best for larger batches): Preheat the oven to 350 F. Put the almonds in a single layer on a cookie sheet and put them in the preheated oven. Remove almonds from the oven and turn every 5 minutes until they have reached a golden brown color. This will take about 15 - 20 minutes.
3. Because of the delicate nature of this salad I like to serve it on individual serving plates rather than a serving bowl. I just layer the ingredients on the individual plates in the order listed. Then I usually serve the vinaigrette on the side and let people add their own.
4. This salad is best made and served the same day.
5. Variations: One of my favorite variations is to add cooked, chopped chicken (like a rotisserie chicken) or turkey breast. You can also switch out the berries (it's delicious with strawberries) or leave off the mangoes. I've also subbed roasted cashews for the roasted almonds and it's also delicious that way. Or switch the type of cheese. There are so many variation options available.