Light, fresh, and summery strawberry and mango salad with fragrant, ginger- flavoured dressing. Delicious, easy meal or side dish, packed with sweet and sharp flavours of mango and strawberries that go wonderfully well with salty and creamy feta cheese.
If you enjoy the fresh seasonal produce, and like to spend as little time as it's possible in your kitchen (especially during summer), then this strawberry salad is definitely for you!
This salad is super easy to make, and it's a great, lighter option for lunch or dinner. Also, it's a delicious way to enjoy the fresh strawberries, once you get bored of eating them on their own (and if baking is not your thing!). Served with simple, yet really flavoursome and refreshing ginger vinaigrette, it will make a beautiful, tasty and a healthy meal!
If you are looking for some sweet recipes with strawberries, be sure to check out my Strawberry White Chocolate Cheesecake, Classic Strawberry Pavlova (ideal summer pud!) or my Strawberry Crumble Bars.
Ingredients and substitutions
Only fresh, simple and unprocessed ingredients make this wonderful salad. Here's the list of what you will need:
- Strawberries - One of the main ingredients and flavours in this recipe. Use fresh, ripe strawberries for the best results. Sub strawberries for raspberries or blueberries if you'd like, although that change will alter the flavour of the salad.
- Mango - To add that beautiful, tropical and fragrant flavour. I'm using fresh mango, but you could also use frozen mango chunks.
- Salad - The base of our recipe. I normally use the ready made mix of spinach, rocket and watercress, but you can use any type of your favourite salad.
- Basil - For even more fresh, fragrant and delicious flavour. You can also use fresh mint instead.
- Feta cheese - Salty, creamy feta works beautifully in this salad, along with sweet and sharp flavours of strawberries and mango. I'm using full-fat feta cheese, but you can also use lighter version (reduced fat).
- Flaked almonds - Toasted flaked almonds will add extra crunchy texture as well as that lovely, nutty flavour. You could use pumpkin or sunflower seed instead.
- Vinaigrette dressing - This is made with extra virgin olive oil, honey, juice and zest of lemon and some grated ginger. Honey can be replaced by maple or agave syrup, and you can also swap lemon for lime or orange.
Scroll down to the bottom of this post for the recipe card and full list of the ingredients.
The process of making this strawberry and mango salad is super simple and straightforward. You just mix all of the ingredients together, sprinkle some feta cheese, toasted almonds and drizzle it with ginger vinaigrette.
Place the salad of your choice in a large bowl and add chopped strawberries and chopped mango.
Crumble the feta cheese into the salad.
Add toasted flaked almonds to the rest of the ingredients.
Drizzle the salad with dressing and mix the ingredients to combine well.
Hint: Keep an eye on almonds as you toast them. They do catch the heat very quickly! Shake the frying pan often to prevent them from sticking to it.
I like to enjoy this salad as it is, on it's own, but it will also make a great side for a variety of other meals and dishes. See below for some other suggestions on how to serve it:
- Extra add-ons - Try adding some grilled chicken or prawns to the salad. You can also serve the salad as a side with any type of grilled meat or fish.
- Different dressing - If you are not a huge fan of ginger, or just want to try a different option, this salad will pair very well with lemon and mint olive oil dressing from my Super-clean Spinach and Beetroot Salad.
- Make it vegan - Use vegan substitute of feta cheese to turn this salad into a vegan option.
This strawberry and mango salad will taste best fresh, on the day it is made. Any leftovers can be stored in the airtight container in the fridge for up to 12 hours. The salad greens will more likely wilt if stored in the fridge for longer period of time.
Frequently asked questions
Why to add fruit into salad? Shouldn't salad be made with vegetables?
Not at all! Adding fruit to salads is a great way to add even more texture and interesting flavours to it, not to mention all the extra nutrients! Also, adding a handful of berries or diced apple to the salad transforms otherwise ordinary bowl of greens into something that I can't wait to dig into! They add that sweet-tart note to the dish, and just make it look so much more appealing!
What fruit goes well with salads?
Pretty much any fruit that is currently in season! So at the moment, it's strawberries, raspberries and blueberries. Further into the summer, when stone fruit is in season, peaches (check out my Peach Salad recipe), cherries and plums could be added. End of summer and beginning of autumn is a great time to use apples and pears. Fresh fruit in salads pairs up nicely with some toasted, crunchy nuts, so add a handful of these too!
I hope you will give this easy and delicious strawberry salad a try! Questions? Ask me in the comments below.
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Strawberry and mango salad
- 3 tablespoon flaked almonds
- 150 g mixed salad of choice
- 1 large handful of fresh basil whole leaves or roughly chopped
- 300 g fresh strawberries hulled and halved
- 1 large mango chopped
- 100 g feta cheese
For ginger dressing:
- 3 tablespoon extra virgin olive oil
- 2 tablespoon honey
- 1 medium lemon juice and zest
- 2 teaspoon fresh ginger grated
- Place the almonds in a small, heated frying pan, and roast them for about 2 minutes. Once they start getting aromatic and turn golden brown, take off the frying pan and set aside.
- Place the salad of your choice and basil into a large bowl. Add chopped strawberries and mango and mix all to combine.
- Top with crumbled feta cheese and toasted flaked almonds and mix again to combine the ingredients well.
For the ginger vinaigrette:
- Mix all the ingredients together, add some salt and pepper to taste, if desired. Drizzle over the salad and serve!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- Swap fresh basil for fresh mint if you'd like.
- Honey in the ginger vinaigrette can be swapped for maple or agave syrup.
This recipe was originally published in June 2018. It has been updated with the new photos, revised recipe and tips in June 2022.