Mango Berry Salad

Mango Berry Salad

I was looking over my monthly calendar, and realized that school starts in a few weeks for my little girl.  I don’t know why, but it seems like when school starts, summer is over.  I know that we will have a few more weeks of hot weather after school starts, and that summer isn’t technically over for a little bit…but going back to school means structure, bedtimes, organization, etc.  It takes away some of the summertime spirit.  

Anyways (I do have a point), after I realized that summer is slipping away, I needed to get as much of it in as I can, including eating as much “summer’ as I can these next few weeks.  Which is why I am posting this salad recipe.  It is one of my favorite summertime salads.  It is super easy to throw together and is great to serve to a crowd.  I take it to get togethers all the time, and it always gets devoured…and I can add some diced or shredded chicken to it, and make it an entire meal.

I got the inspiration for this salad from a local cafe.  I always order it when I go there, and frequently crave it.  One day, when I was having an especially strong craving, but was feeling too unmotivated and cheap to take my two kids there to get one, I thought…I will just recreate it at home.  I am so glad that I did, because now I make it all the time, and like I mentioned above…It is my go-to potluck item to take to BBQs and get togethers during the summer.  

The berries and mango coupled with the Cinnamon Maple Pecans is like a match made in heaven, and the creamy yogurt mango dressing is a sweet and tangy topping, that makes the entire bowl irresistible and downright addicting.  I have been known to take two large bowls to social events, and polish off one of the bowls by myself.  I of course try to do it tactfully by only taking a plateful at a time, and inconspicuously going back for seconds and thirds :).  

Mango Yogurt Dressing

Mango Berry Salad

Mango Berry Salad
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Prep Time
15 min
Prep Time
15 min
For the Salad
  1. 6 cups mixed baby greens lettuce (or leafy romaine)
  2. 1/3 cup diced mango
  3. 1/3 cup sliced strawberries
  4. 1/3 cup blueberries
  5. 1/3 Cinnamon Maple Pecans
For the Dressing
  1. 1 cup diced mango
  2. 1/3 cup full fat plain yogurt
  3. 1/2 Tbsp apple cider vinegar
  4. 1/2 Tbsp olive oil
  5. 1 Tbsp agave (honey or maple syrup maybe substituted)
  6. 1-4 Tbsp water (this will vary depending on the consistency of your yogurt and personal preference - I added 3 Tbsp to mine)
For the Salad
  1. Toss all ingredients together in a large bowl
For the Dressing
  1. Add all ingredients except water to a blender or food processor, process until smooth
  2. Add water, one Tbsp at a time, until desired consistency is reached.
  3. Add to salad
  1. Store dressing in an airtight container in the refrigerator for 3-5 days
  2. Greek yogurt is not recommended as a substitute in the dressing
  3. Use a dairy free yogurt to make this salad vegan
What is your favorite summer salad?

Do you feel like the summer “spirit” is gone once school starts?