Each Wednesday, from Memorial Day to Labor Day, will be dedicated to one killer salad to take to your next BBQ and add to your recipe book.

Ummmm, I noticed I have an obsession with vinaigrette dressings.  You’re welcome!! if you do, too.  If not, well, sorry.  I’ll try to branch out next week.

The thing I love about this salad is how well the crunch of the greens pairs with the creaminess of the avocado and mango.  The dressing is sweet and tart.  It’s really really delicious.

To turn this pretty side dish into a meal, add grilled chicken, fish, or shrimp!

Mixed Greens, Mango, and Avocado with Creamy Honey-Citrus Vinaigrette

6 cups mixed greens (some should be bitter-arugula, dandelion, endive, radicchio)
1 mango, peeled and sliced or cubed
1 avocado, peeled and sliced or cubed
1/4 red bell pepper, thinly sliced, then chopped

Creamy Honey-Citrus Vinaigrette-
1/4 c. orange juice
2 Tbsp. apple cider vinegar
1 Tbsp. lime
1 Tbsp. honey
1 Tbsp. cilantro, minced (you can add more, I sadly have a cilantro hater in the house)
1 Tbsp. parsley, minced
1 tsp. dry mustard
salt and pepper
1/4 c. olive oil

In a blender combine orange juice, vinegar, lime, honey, cilantro, parsley, mustard, salt, and pepper.  Blend to combine.  With the blender running on low, add the olive oil in a slow, steady stream.  This will emulsify the dressing, leaving it creamy and combined.  You can make it a day or two in advance and store it covered in the fridge.

Toss salad greens with half the dressing.  Top with mango and avocado.  Sprinkle with bell pepper.  Drizzle with the remaining dressing.  Serve immediately.

Summer Salad Series:
week 1
week 2
week 3

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