Tropical Salad with Mango


Adding fruit and nuts to a salad of mixed baby greens really creates interest  — and this medley of mango, kiwi and macadamia is not only exotic and great tasting, but beautiful, too!

Here we temper the lush sweetness of the fruit with a light, tangy vinaigrette made with tart passion fruit juice. If you're starting with fresh passion fruit, be sure to add some of the seeds to the salad for a bit of lively crunch. Otherwise, look for frozen passion fruit juice or purée to form the basis of the dressing.


3 tablespoons passion fruit juice (from about 3 fruits)
2 tablespoons fruity olive oil or almond oil
1 tablespoon fresh lemon or lime juice
1 teaspoon agave syrup (or more to taste)
  pinch salt
5 ounces Earthbound Farm Organic Spring Mix
1 large ripe Earthbound Farm Organic Mango (peeled and cut into thin slices or 1/2-inch cubes)
2 kiwifruits (peeled and cut into slices or cubes)
1/4 cup salted macadamia nuts (halved or roughly chopped)


To make the vinaigrette, place the passion fruit juice, olive oil, lemon juice, agave syrup and salt in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. Taste and adjust sweetness as desired. The vinaigrette can be refrigerated, covered, for up to 5 days. Let it return to room temperature and shake vigorously before using.

Place the greens in a large bowl. Add half of the vinaigrette and toss to coat the leaves. Taste and add more dressing as needed.

Divide the greens among individual salad plates. Arrange some of the mango and kiwi slices on each salad and sprinkle with the macadamia nuts. Serve immediately.

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