Summer Greens with Mango Balsamic Vinaigrette, Avocado & Toasted Pepitas
Mango Avocado Summer Salad
Description
Crisp summer greens, creamy avocado, juicy orange segments, cucumber, toasted pepitas, and fresh herbs are finished with a bright Mango White Balsamic vinaigrette. It is fresh, tropical, creamy, and lightly crunchy without feeling heavy.
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
1 teaspoon honey
1 teaspoon fresh lime juice
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Optional: pinch of chili flakes
Salad
6 cups mixed summer greens, spring mix, or baby spinach
1 ripe avocado, sliced
1 large orange, segmented and patted dry
½ cup thinly sliced cucumber
¼ cup toasted pepitas
2 tablespoons chopped cilantro or mint
Optional: grilled chicken, shrimp, or salmon for serving
Instructions
• In a bowl or jar, whisk together Mango White Balsamic, Dijon mustard, honey, lime juice, kosher salt, black pepper, and optional chili flakes until smooth.
• Slowly drizzle in Arbequina Extra Virgin Olive Oil while whisking continuously until the vinaigrette looks lightly glossy and emulsified.
• Arrange the greens in a large shallow serving bowl or platter.
• Top with sliced avocado, orange segments, cucumber, toasted pepitas, and chopped cilantro or mint.
• Drizzle lightly with Mango White Balsamic vinaigrette and toss gently just until the greens are coated.
• Add more vinaigrette to taste and serve immediately while the greens are crisp and the avocado is fresh.
Chef's Tip
Pat the orange segments dry before adding them to the salad so the vinaigrette stays glossy instead of watery. Add the avocado just before serving and toss gently to keep the slices intact.
Flavor Variations
• Peach White Balsamic creates a softer stone-fruit version that works beautifully with avocado and cucumber.
• Pear White Balsamic gives the salad a lighter orchard-fruit profile with a clean, delicate finish.
• Cranberry Orange White Balsamic adds brighter citrus-berry flavor and works especially well with grilled chicken.
• Lemon White Balsamic brings a crisp citrus finish that pairs well with shrimp, salmon, or extra fresh herbs.
Pairings
Serve with grilled shrimp, mahi-mahi, salmon, chicken, pork cutlets, summer grain bowls, or warm artisan bread. Complements Sauvignon Blanc, Pinot Gris, sparkling water with lime, or chilled rosé.
Build Your Salad
Turn this into a complete summer salad
This salad is bright, creamy, crisp, and tropical, so the best bowl needs tender greens, rich avocado, juicy citrus, fresh crunch, toasted seeds, and a Mango White Balsamic vinaigrette.
Finished Salad
Mango Avocado Summer Salad with mixed greens, orange segments, 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 segments, cucumber, toasted pepitas, cilantro, mint, grilled shrimp, chicken, or salmon
Dressing & Flavor Pairing
Mango White Balsamic with Arbequina Extra Virgin Olive Oil
Recipe Notes
The vinaigrette can be prepared up to three days ahead and refrigerated. Shake or whisk well before serving. Dress the salad lightly just before serving so the greens stay crisp and the avocado keeps its fresh texture.
