Summer Greens with Mango Balsamic Vinaigrette, Avocado & Toasted Pepitas
Mango Avocado Summer Salad
Description
Tender summer greens and crisp cucumber are lightly dressed with a bright Mango White Balsamic vinaigrette, then layered with creamy avocado, juicy orange segments, toasted pepitas, and fresh herbs. Sweet citrus, rich avocado, fresh crunch, and tropical balsamic flavor make this a colorful summer salad that is light, balanced, and easy to serve.
Recipe Overview
Servings: 4
Prep Time: 15 minutes
Cook Time: None
Total Time: 15 minutes
Ingredients
Mango White Balsamic Vinaigrette
⅓ cup Mango White Balsamic
¼ cup Arbequina Extra Virgin Olive Oil
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
⅛ teaspoon freshly cracked black pepper
1 teaspoon honey, optional and to taste
Optional: pinch of red pepper flakes
Salad
6 cups mixed summer greens, spring mix, or baby spinach
½ cup thinly sliced cucumber
1 large orange, segmented and patted dry
1 ripe but firm avocado, sliced
¼ cup pepitas, toasted
2 tablespoons chopped fresh cilantro or mint
Instructions
• For the vinaigrette, whisk together Mango White Balsamic, Dijon mustard, kosher salt, black pepper, and optional red pepper flakes until well combined.
• Slowly drizzle in the Arbequina Extra Virgin Olive Oil while whisking continuously until the vinaigrette is glossy and lightly emulsified.
• Taste the vinaigrette. If you prefer additional sweetness, whisk in 1 teaspoon honey. Taste again before making any further adjustment.
• Place the greens and cucumber in a large salad bowl. Drizzle approximately one-third of the vinaigrette over them and toss gently until the greens are lightly coated. Add more vinaigrette a tablespoon or two at a time only if needed; you may not need all of it.
• Transfer the dressed greens and cucumber to a shallow serving bowl or platter.
• Arrange the orange segments and avocado over the greens. Scatter the toasted pepitas and chopped cilantro or mint over the top.
• If desired, spoon a very small amount of additional vinaigrette over the avocado and orange. Serve immediately, with the remaining vinaigrette on the side.
Chef's Tip
Pat the orange segments thoroughly dry so excess citrus juice does not dilute the vinaigrette. Choose an avocado that yields slightly to gentle pressure but is still firm enough to slice cleanly. Dress the greens and cucumber first, then arrange the avocado, orange, and pepitas over the top so the avocado stays intact and the pepitas retain their toasted crunch.
Flavor Variations
• Peach: Replace the Mango White Balsamic with Peach White Balsamic and replace the orange with 1 ripe but firm peach, thinly sliced. Keep the avocado, cucumber, pepitas, and mint for a soft stone-fruit variation.
• Pear: Replace the Mango White Balsamic with Pear White Balsamic and replace the orange with 1 ripe but firm pear, thinly sliced. Replace the pepitas with toasted walnuts and use mint for a lighter orchard-fruit version.
• Cranberry Orange: Replace the Mango White Balsamic with Cranberry Orange White Balsamic. Keep the fresh orange and avocado, and add ⅓ cup dried cranberries in place of half of the pepitas for a sweet-tart citrus-berry variation.
• Lemon: Replace the Mango White Balsamic with Lemon White Balsamic. Keep the avocado and cucumber, replace the orange with 1 cup halved cherry tomatoes, and use cilantro or basil for a crisp, savory-citrus variation that pairs especially well with shrimp or salmon.
Pairings
Serve alongside grilled shrimp, mahi-mahi, salmon, chicken, pork tenderloin, summer grain bowls, or warm artisan bread. For a meatless meal, add chickpeas, black beans, quinoa, or crumbled feta and serve as a substantial summer salad.
Build Your Salad
Build a complete summer salad around Mango White Balsamic
Tender greens, creamy avocado, juicy citrus, crisp cucumber, toasted seeds, fresh herbs, and a bright Mango White Balsamic vinaigrette create a colorful salad that can remain light and refreshing or become a complete summer meal with the addition of protein or grains.
Finished Salad
Mango Avocado Summer Salad with mixed greens, avocado, orange, cucumber, toasted pepitas, fresh herbs, and Mango White Balsamic vinaigrette
Greens
Mixed summer greens, spring mix, baby spinach, baby arugula, or butter lettuce
Toppings
Avocado, orange, cucumber, toasted pepitas, cilantro, or mint, with optional chickpeas, black beans, quinoa, feta, grilled shrimp, chicken, or salmon
Dressing & Flavor Pairing
Mango White Balsamic with Arbequina Extra Virgin Olive Oil for the signature vinaigrette, or Peach, Pear, Cranberry Orange, or Lemon White Balsamic with their corresponding variations
Recipe Notes
The vinaigrette intentionally follows the house ratio of ⅓ cup Mango White Balsamic to ¼ cup Arbequina Extra Virgin Olive Oil. Because Mango White Balsamic already contributes fruit character and sweetness, taste the finished vinaigrette before adding the optional honey.
The full vinaigrette recipe may make more dressing than you need for 6 cups of greens. Begin with approximately one-third and add more only until the leaves are lightly coated. Serve the remainder on the side or refrigerate it for another salad.
For the best texture, keep the avocado out of the initial toss. Arrange it over the dressed greens shortly before serving so the slices remain intact rather than breaking down into the vinaigrette.
Toast the pepitas ahead of time and allow them to cool completely before adding them to the salad. Scatter them over the finished salad rather than tossing them through the dressing so they retain more of their crunch.
The vinaigrette can be made up to 3 days ahead and refrigerated in a covered jar. Shake or whisk thoroughly before serving. Prepare the avocado shortly before assembly and dress the salad only when ready to serve.
