This Strawberry Mango Spinach Salad is all juicy sweet fruit flavor piled over a bed of spinach and topped off with creamy avocado and basil dressing! It’s gluten free, dairy free, and perfect for spring and summer side salads. Strawberry spinach salads are great, but combining that classic with sweet mango takes this salad right over the top.
8 ounces or 8 cups of baby spinach, washed
1 pound of strawberries, hulled and sliced, about 18 strawberries
2 Champagne mangos, weighing 1 pound
1 avocado, pitted, peeled, and diced
Creamy Basil Dressing:
1 cup of lightly packed basil leaves, weighing 1 ounce
1/4 cup of freshly squeezed lemon juice
1/2 Teaspoon sea salt
1 Teaspoon Dijon mustard
1/2 cup avocado oil
1 Tablespoon raw, shelled hemp seeds also called hemp hearts
Place the baby spinach in a large serving bowl.
Peel the mangos with a vegetables peeler and cut off all the mango fruit from the pit. Dice the mango into cubes about 1/2″ x 1/2″.
Place the prepared mango, strawberries, and avocado in the serving bowl with the spinach.
Place all the ingredients for the dressing into a blender and secure the lid.
Blend until the dressing is emulsified and creamy with small bits of green basil still visible.
Pour the dressing over the salad and toss to combine.
- Prep Time: 20 mins
- Category: Salad
- Method: Chopping
- Cuisine: American
Keywords: Strawberry Spinach Salad, Strawberry Mango Salad, Strawberry Mango Avocado Salad