Flavorful and vibrant, this strawberry mango salad is the perfect healthy side dish for warm weather. Made with fresh greens and a light homemade poppy seed dressing.
Oh sweet, sweet summertime… Give me all of the fruit on all of the salads!
A hearty summer salad loaded with fresh fruit is one of my favorite things to enjoy, especially during warmer weather.
Strawberries and mangos just work together, ya know? Add some grilled chicken or salmon and you’ve got yourself a satisfying light and healthy salad for lunch or dinner.
Mango Strawberry Salad Ingredients
- spinach, arugula and romaine – I like a mix of these salad greens for flavor and crunch from the chopped romaine. Feel free to add some chopped green cabbage too!
- strawberries – wouldn’t be a summer salad without ’em!
- mango – pairs wonderfully with the strawberries. So refreshing too. Mandarin oranges would be an easy sub as well that gives you the similar pop of color.
- avocado – healthy fats, creamy texture, deliciousness.
- red onion – slice them up really small for subtle flavor. Or omit if you’re not a fan.
- grilled chicken – grilled chicken on salads during the summer are super satisfying. Salmon or even a white fish would go well here too. If plant based, simply omit or choose something like chickpeas or tempeh for your protein source.
- goat cheese – the creamy goat cheese goes really well with the chicken and fruit. Easy to omit, or replace with feta if you prefer.
- sliced almonds – a little crunch! You could also do walnuts or sunflower seeds to keep nut free.
How to Cut a Mango
- Find the stem and have that be at the top. Place your knife about 1/4″ away from the center and slice vertically.
- Repeat this same slice on the other side.
- The through the flesh of the mango, making a grid pattern.
- Scoop out the mango cubes using a large spoon.
Healthy Lime Poppy Seed Dressing
Traditionally, poppy seed dressings are made with a ton of white sugar. But we’re swapping that out for honey and using other simple ingredients.
All you need for the lime and poppy seed dressing is: honey, lime juice, olive oil, dijon mustard, onion powder, poppy seeds and a little fine sea salt.
I use my small blender to make sure the honey gets blended in well with the other ingredients. Then transfer to a glass jar and stir in the poppy seeds at the end.
Other Dressing Ideas
I’m sure you’re wondering, Can I use another dressing? And the answer is, yes of course!
For a strawberry and mango salad, I’d recomment checking out my greek yogurt poppy seed dressing in my avocado and strawberry salad, my lemon dressing or even my cilantro lime dressing could work well here for a bolder flavor.
Recipe Variations and Substitutions
- Make it dairy free – omit the goat cheese or swap it out for dairy-free feta. Trader Joe’s makes a good one!
- Make it vegetarian – swap chicken for roasted chickpeas or tempeh.
- Make it nut free – use sunflower seeds or pepitas.
- Use another fruit – mandarin oranges, blueberries, pineapple, kiwi
- Try another protein – grilled shrimp, sweet and spicy salmon or blackened mahi mahi from my fish tacos would be another idea.
Serving Suggestions
This strawberry mango salad is one of those recipes that works for just about any occasion. It’s light, colorful, and fresh enough for warm weather lunches, but also hearty enough to serve as part of a bigger meal.
Serve it as a summer side salad for cookouts, potlucks, and backyard dinners, or enjoy it as a light lunch or easy dinner by adding your favorite protein. The sweet strawberries and juicy mango pair especially well with grilled meats and seafood.
If you’re serving this for guests, assemble everything just before serving so the greens stay crisp and fresh.
Make Ahead Tips
If you want to prep this strawberry mango salad ahead of time, you definitely can — you’ll just want to keep a few components separate until ready to serve for the best texture and freshness.
To make this salad ahead of time:
- Wash and dry the greens up to 1–2 days in advance.
- Slice the strawberries and dice the mango up to 1 day ahead.
- Cook the chicken and store it in the fridge until ready to use, 1 day ahead is best.
- Prepare the dressing up to 3-4 days in advance.
- Wait to slice the avocado and assemble the salad until just before serving
For the freshest salad, store the fruit, greens, chicken, and dressing in separate containers and toss everything together right before eating. This helps prevent the greens from wilting and keeps the fruit from making the salad watery.
If you’re making this for a party, picnic, or summer gathering, you can have everything prepped and ready to go ahead of time — then simply assemble right before serving.
Strawberry Mango Salad
Ingredients
For the Salad
- 12 ounces boneless, skinless chicken breast
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ½ tablespoon avocado oil
- 4 cups salad greens, spinach or spring mix, arugula, romaine, etc.
- 1 medium mango, chopped
- 1 cup sliced strawberries
- ½ small red onion, thinly sliced
- 1 small ripe avocado, pitted, fleshed, and sliced or chopped
- 2 oz goat cheese, crumbled
- ¼ cup sliced almonds, or use sunflower seeds or pepitas
Lime Poppy Seed Dressing
- ¼ cup light olive oil
- 3 tablespoons lime juice, about 1 lime; add zest for extra flavor
- 3 tablespoons honey
- 1 tablespoons non-dairy milk
- ½ teaspoon Dijon mustard, or stone ground mustard
- ¼ teaspoon onion powder
- ¼ teaspoon salt, or to taste
- 1 tablespoon poppy seeds
Instructions
- Prepare the chicken: Heat a cast iron skillet or grill pan over medium heat. Once pan is hot, add about 1/2 tablespoon of oil. Trim any extra fat off chicken breast and pound as needed to create even thickness. Season chicken with salt & pepper; cook on one side for 3-4 minutes before flipping to other side and cooking through. Cook until middle is no longer pink or internal temperature is 165ºF. Place on cutting board and slice chicken.
- Prepare the salad: In large bowl add greens, diced mango, sliced strawberries and sliced onions. Toss with tongs to mix salad together well.
- Make the dressing: add all ingredients *except poppy seeds* into a small blender or food processor. Process until smooth, then stir in poppy seeds.
- Portion out salad for desired servings; adding grilled chicken and top with avocado, goat cheese, sliced almonds. Drizzle with lime poppy seed dressing and enjoy!
Recipe Notes:
Nutrition Information
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Recipe FAQs
How long does Strawberry Mango Salad last in the fridge?
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. For the best texture, keep the dressing separate and wait to add toppings like avocado and cheese until just before serving.
What protein goes well with this salad?
Grilled chicken is a great protein option for strawberry mango salad, but shrimp, salmon, steak, or even chickpeas would also be delicious. Adding protein is an easy way to turn this salad into a more filling lunch or light dinner.
What greens are best for strawberry mango salad?
Spring mix, spinach, arugula, romaine, or mixed baby greens all work well in strawberry and mango salad. A blend of greens adds the best flavor and texture, especially when paired with sweet fruit and creamy toppings. You can also add in crunchier items like shaved brussels sprouts or green cabbage.
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