Strawberry Spinach Salad with Mango and Avocado Recipe

Introduction

This Strawberry Spinach Salad with Mango and Avocado is truly The Ultimate Summer Salad, ready in just 20 minutes! It’s a vibrant, no-cook dish bursting with sweet fruit, creamy avocado, and a tangy dressing. Perfect for a quick lunch or a stunning side, it pairs wonderfully with heartier mains like Easy One Pan Baked Ranch Chicken With Broccoli And Bacon Recipe or a fresh Marinated Cucumbers Onions and Tomatoes Recipe.

Ingredients

This vibrant strawberry and spinach salad is a feast for the senses, combining sweet berries, creamy avocado, juicy mango, and crunchy cashews, all brought together by a tangy-sweet homemade dressing.

• 10 oz baby spinach, fresh (about 10 cups of torn leaves)
• 4 cups strawberries, cleaned, hulled, and sliced
• 1 avocado, chopped
• 1 cup blueberries
• 1 mango, sliced
• ¼ cup cashews
• ½ cup balsamic vinegar
• 2 tablespoons honey

Timing

Prep Time	15 minutes
Cook Time	0 minutes
Total Time	15 minutes

Context: This Strawberry and Spinach Salad with Mango, Avocado, Blueberries, and Cashew Nuts comes together about 20% faster than similar recipes, as the simple homemade balsamic vinaigrette requires no cooking.

Step-by-Step Instructions

Step 1 — Prepare the Vinaigrette

Combine 1/4 cup of extra virgin olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of honey or maple syrup, and a pinch of salt and pepper in a small jar or bowl. Seal the jar and shake vigorously, or whisk in the bowl, until the dressing is fully emulsified and creamy. Set it aside to allow the flavors to meld while you prepare the salad components.

Step 2 — Wash and Dry the Greens

Place 5 ounces of fresh baby spinach in a large salad bowl. Ensure the leaves are thoroughly washed in cold water to remove any grit, then spin them completely dry in a salad spinner or pat dry with paper towels. This crucial step prevents the dressing from diluting and ensures it clings perfectly to every leaf.

Step 3 — Prepare the Strawberries and Mango

Hull and thinly slice 1 cup of fresh strawberries. For the mango, slice the cheeks off the pit, score the flesh in a grid pattern, and scoop out the cubes with a spoon. Aim for about 1 cup of mango cubes. For the best flavor and texture, use fruit that is ripe but still firm.

Step 4 — Slice the Avocado and Add Berries

Just before assembling to prevent browning, halve, pit, and slice one ripe avocado. Gently rinse 1/2 cup of fresh blueberries and pat them dry. Add the strawberries, mango, avocado slices, and blueberries to the bowl with the spinach.

Step 5 — Toast the Cashews

In a small dry skillet over medium-low heat, toast 1/3 cup of raw cashew pieces for 3-5 minutes, stirring frequently until they are fragrant and lightly golden. Immediately transfer them to a plate to cool. Toasting unlocks a deeper, nuttier flavor and adds a wonderful crunch to the Strawberry and Spinach Salad.

Step 6 — Assemble and Toss the Salad

Scatter the cooled toasted cashews over the other ingredients in the large bowl. Give the prepared balsamic vinaigrette another good shake or whisk, then drizzle about three-quarters of it over the salad. Using salad servers or two large spoons, gently toss everything together until evenly coated.

Step 7 — Final Seasoning and Serve

Taste the salad and add more of the remaining dressing, salt, or pepper as needed. For optimal freshness, serve this Strawberry and Spinach Salad with Mango, Avocado, Blueberries, and Cashew Nuts immediately. The vibrant colors and contrasting textures are best enjoyed right after tossing.

Nutritional Information

Calories	~420 kcal
Protein	~8 g
Carbohydrates	~42 g
Fat	~26 g
Fiber	~10 g
Sodium	~180 mg

Note: Estimates are per serving and based on typical ingredients and serving sizes. This Strawberry and Spinach Salad with Mango, Avocado, Blueberries, and Cashew Nuts is also an excellent source of vitamins C, K, and folate.

Healthier Alternatives

This vibrant Strawberry and Spinach Salad with Mango, Avocado, Blueberries, and Cashew Nuts is wonderfully adaptable. Here are some simple swaps to tailor it to different dietary needs and flavor preferences.

• Swap Cashews for Sunflower Seeds — For a nut-free version, use roasted sunflower seeds. They add a similar satisfying crunch and are a great source of vitamin E.
• Swap Mango for Peaches or Nectarines — If mango isn’t in season, ripe peaches or nectarines offer a comparable juicy sweetness and pair beautifully with the berries.
• Add Grilled Chicken or Chickpeas — To boost protein, top the salad with sliced grilled chicken breast or a scoop of rinsed chickpeas for a plant-based option that makes it a complete meal.
• Swap Blueberries for Raspberries — Raspberries provide a delightful tart contrast to the sweet strawberries and are equally rich in antioxidants.
• Use a Lemon-Herb Vinaigrette — For a lower-sugar dressing alternative, whisk together fresh lemon juice, olive oil, Dijon mustard, and chopped herbs like basil or dill.
• Swap Spinach for Arugula or Kale — Arugula adds a peppery kick, while massaged kale offers a heartier, lower-carb green with more chew.
• Swap Avocado for Cucumber — For a lower-fat option with a refreshing crunch, use diced English cucumber. It maintains the salad’s hydrating quality.
• Add Crumbled Feta or Goat Cheese — For those not avoiding dairy, a sprinkle of tangy feta or creamy goat cheese introduces a savory, salty element that complements the fruit.

Serving Suggestions

• Pair this vibrant Strawberry and Spinach Salad with grilled chicken, salmon, or shrimp for a complete, protein-packed meal.
• Serve it as a stunning starter or side dish at summer barbecues, bridal showers, or al fresco dinner parties.
• For a heartier vegetarian option, add crumbled feta or goat cheese and a scoop of quinoa or farro.
• Pack it for a gourmet picnic or potluck by keeping the dressing separate until ready to serve to maintain crisp textures.
• Elevate the plating by arranging the mango and avocado in fan shapes and scattering the blueberries and cashew nuts artfully on top.
• This salad makes a perfect light lunch on its own; serve with a slice of crusty artisan bread to soak up the delicious balsamic vinaigrette.
• For a festive brunch spread, offer this salad alongside quiche, fresh pastries, and sparkling mimosas.

The combination of sweet fruit, creamy avocado, and crunchy nuts in this Strawberry and Spinach Salad offers incredible versatility, fitting beautifully into everything from casual family dinners to elegant gatherings.

Common Mistakes to Avoid

• Mistake: Using soggy, pre-washed spinach that wilts instantly. Fix: Thoroughly dry fresh spinach leaves in a salad spinner to ensure the dressing clings properly.
• Mistake: Dicing the mango and avocado too early, causing browning and mushiness. Fix: Prepare these fruits last, just before assembling, to maintain vibrant color and texture.
• Mistake: Adding wet strawberries and blueberries directly from rinsing. Fix: Pat berries completely dry with a paper towel to prevent a watery salad base.
• Mistake: Overpowering the delicate flavors with a harsh, straight balsamic vinegar. Fix: Always balance your vinaigrette with quality olive oil and a touch of honey or maple syrup.
• Mistake: Tossing the entire salad with dressing too far in advance. Fix: Dress this Strawberry and Spinach Salad just before serving to keep greens crisp and berries bright.
• Mistake: Using raw, flavorless cashew nuts straight from the bag. Fix: Lightly toast the cashews in a dry pan to unlock a deeper, nuttier crunch.
• Mistake: Neglecting to season the salad components individually. Fix: Sprinkle a tiny pinch of salt on the avocado and mango to make their sweetness pop.
• Mistake: Cutting ingredients into uneven, awkward sizes. Fix: Aim for similar, bite-sized pieces of mango and avocado for a harmonious forkful in every bite.
• Mistake: Storing leftovers with the dressing already mixed in. Fix: Keep any undressed portions in an airtight container; the spinach and berries will stay fresher longer.

Storing Tips

• Fridge: Store the undressed salad in an airtight container for up to 1 day. Keep the balsamic vinaigrette separate in a sealed jar. The avocado and mango will begin to brown, so add them fresh if possible.
• Freezer: Freezing is not recommended for this fresh salad. The high-water-content fruits and vegetables will become mushy upon thawing. The vinaigrette can be frozen for up to 3 months.
• Reheat: This salad is served cold and should not be reheated. For food safety, keep refrigerated at or below 40°F (4°C) until ready to serve.

For the best texture and flavor, assemble your Strawberry and Spinach Salad with Mango, Avocado, Blueberries, and Cashew Nuts just before serving. Toss with the simple homemade balsamic vinaigrette at the last minute to keep the greens crisp.

Conclusion

This Strawberry and Spinach Salad with Mango, Avocado, Blueberries, and Cashew Nuts is a vibrant, nutrient-packed meal that’s as delicious as it is beautiful. If you love fresh, flavorful salads, you might also enjoy our Beet Salad with Spinach, Cashews, and Goat Cheese Recipe. Give this recipe a try and let us know what you think in the comments below!

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FAQs

Can I make this salad ahead of time?

You can prepare the components ahead, but assemble just before serving. Keep the dressing separate and store the chopped fruits, nuts, and spinach in airtight containers in the refrigerator. This prevents the spinach from wilting and the avocado from browning, keeping your Strawberry and Spinach Salad fresh.

What can I substitute for the cashew nuts?

For a similar crunch and flavor, try toasted almonds, walnuts, or pecans. If you need a nut-free option, roasted sunflower or pumpkin seeds work perfectly in this Strawberry and Spinach Salad.

How long will the homemade balsamic vinaigrette last?

The simple vinaigrette can be stored in a sealed jar in the refrigerator for up to one week. Just shake it well before tossing it with your Strawberry and Spinach Salad to recombine the oil and vinegar.