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