Strawberry mango salad uses summer ripened fruit, tender chicken, and crunchy sunflower seeds. They’re tossed with crisp greens and dressed in a sweet-tangy, fruity vinaigrette.
I spend a large portion of the cold weather months fondly remembering warm, breezy summer days spent picnicking by the Bay. Here in northern lower Michigan, we can live just about anywhere and still be fortunate enough to be within tripping distance of more blue water beaches than some states have in their entirety. Consider it our payoff for surviving six months of snow each year. We’re a pretty outdoorsy lot, so as long as their isn’t
any too much snow or ice on the ground, you’re liable to find someone having a picnic on a beach and enjoying the tranquil view.
We may be fortunate, but we’re also a little bit crazy.
The menus change with the seasons. The hot cider and apple cinnamon doughnuts of Fall make way for a thermos full of soul warming tomato soup and crust of artisan cheddar bread of Winter. The first sandwiches of Spring eventually give way to the simple, crisp salads of Summer.
And oh lawdy! When the summer fruit is ripe, those simple salads can be something pretty spectacular!
Take this Summer Strawberry Mango Salad, for instance.
Sweet, ripe strawberries and juicy mango resting on a bed of fresh greens. Make a meal of it by adding a little leftover chicken and a few sunflower seeds for added protein. But if you want your salad to be truly spectacular–and I always do–toss it with a sweet and tangy Strawberry Poppyseed Vinaigrette.
I tell ya what, Friends…I make this Summer Strawberry Mango Salad with Strawberry Poppyseed Vinaigrette for pot luck picnics with our soccer families and not so much as a single sunflower seed is left in that bowl. Everyone at the picnic loves it!
Granted, a tiny bit of the tranquility was lost because we were picnicking alongside a soccer field and not a sandy beach, but when sharing good food with good friends? The food is always delicious and view is always perfect.
Just ask my Baby. He also knows strawberry mango salad is a good thing.
Summer ripened fruit, tender chicken, and crunchy sunflower seeds are tossed with crisp greens and dressed in a sweet-tangy, fruity vinaigrette.
30 minPrep Time
30 minTotal Time
- 8 oz. baby spinach, washed (about 4 cups)
- 8 oz. bib lettuce, washed (about 4 cups)
- 6 oz. shredded broccoli slaw mix
- 1 lb. cooked chicken breasts, cut into bite-sized pieces (2 boneless, skinless)
- 8 oz. strawberries, hulled sliced
- 1 ripe mango, peeled, pitted and diced
- ½ C. lightly salted sunflower kernels
- ¾ C. fresh strawberries, hulled and sliced
- 2 Tbs. shallots, peeled and minced
- 1 clove garlic, peeled and minced
- 2 tsp. honey
- ¼ tsp. kosher salt
- 2 Tbs. apple cider vinegar
- ½ C. canola oil
- ½ tsp. poppy seeds
- Tear the baby spinach and bib lettuce into bite-sized pieces, placing them in a large salad bowl. Sprinkle the shredded broccoli slaw over the other greens. Add the chicken, strawberries, and mango to the bowl, tossing well to distribute.
- Place the strawberries, shallot, garlic, honey, salt, canola oil, and cider vinegar in a food processor bowl or carafe of a high performance blender. Pulse until ingredients are thoroughly pureed and smooth. Stir in the poppy seeds. Transfer the dressing to a lidded cruet or jar.
- Just before serving, drizzle the desired amount of dressing over the salad, tossing well to coat. Sprinkle the sunflower seed kernels over top.
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