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Strawberry Mango Spinach Salad Recipe


Strawberry Mango Spinach Salad from Peas and Hoppiness -

This fresh, simple salad is a perfect side for your Mother’s Day dinner, featuring spring spinach and strawberries with a simple homemade sweet balsamic vinaigrette dressing.

Today is a beautiful day to celebrate moms. The is sun is shining, the green of the trees is brilliant against the today’s blue sky. It’s as if  Mother Earth is celebrating today, too.

This day calls for a dish as bright as my own mother. Something healthy, sweet, and simply beautiful. Something fresh and wholesome. And what could be better on a beautiful spring Mother’s Day but a crisp, colorful salad?

The word “salad” often conjures up visions of dreary pieces of rabbit food covered in white sauce, sometimes called “dressing,” but this need not be so!

After a long winter of root vegetables, a salad using fresh springtime greens is a perfect compliment to almost any meal – or with the addition of a solid protein, can make a great meal by itself!

Strawberry Mango Spinach Salad from Peas and Hoppiness -

Choose the right type of greens for your dish and add a few complimentary ingredients and you’ll have a healthy side (or main!) that has everybody coming back for seconds.

Today we’re going to use the powerhouse green spinach as the bulk of our salad. I love adding fruit to my spinach salads to offset the bitterness the leaves can have. In honor of spring, I’m adding strawberries and mango to sweeten this dish.

To make this salad, slice a half pound of strawberries and toss with eight ounces of freshly washed spinach leaves. Peel a ripe mango, cut into cubes, and add to the salad [video demonstration: How to Cut a Mango]. Wash and slice six green onions, cube four ounces mozzarella cheese and toss both with salad. If desired, add mint leaves for a burst of bright flavor.

In a separate container, make a dressing by mixing together a third cup olive oil, a fourth cup balsamic vinegar, and one tablespoon sugar. Shake or stir well to combine and toss with salad immediately before serving.

If you’re looking for more recipes which make healthy food delicious, try a two-week free trial of the Peas & Hoppy Meal Guides. Each week you receive a menu with recipes based on seasonal produce and teach you step-by-step how to win over picky eaters.

Enjoy this sweet spinach salad and hug a mom today!

Happy eating,

Ann from Peas & Hoppiness

Strawberry Mango Spinach Salad from Peas and Hoppiness -

Strawberry Mango Spinach Salad Recipe


  • 8 cups baby spinach (about 8 ozs)

  • 1 cup strawberries, sliced

  • 1 ripe mango, peeled, cut off the pit, and cubed

  • 6 green onions, sliced

  • 4 ozs mozzarella cheese, cut into cubes

  • 1/3 cup olive oil

  • 1/4 cup balsamic vinegar

  • 1 Tbsp sugar


  1. Roughly chop spinach, slice strawberries, cube mango, slice onion, and cut cheese into 1/4-inch cubes. Add all to a large serving bowl and toss to combine.

  2. In a separate small bowl or jar, whisk together oil, vinegar, and sugar.

  3. Add dressing to salad immediately before serving and toss to combine.

Printable Recipe // Serves 6 – Serving Size: 2 cups – Nutrients per serving:  226 calories — 16g total fat — 4g saturated fat — 0g trans fat — 17mg cholesterol — 98mg sodium — 16g total carbohydrates –2g fiber — 13g sugar — 5g protein

Total Time: 15 min // Prep time: 15 min // Cook time: 0 min

Pro Tip: Add freshly minced mint leaves to dressing for a refreshing twist on this simple dressing.

Cooking Equipment: Cutting board // Chef’s knife // Paring knife // Large serving bowl // Small bowl // Whisk

Leftovers: Store salad separate from dressing. Refrigerate up to 1 week.

Coarsely chop spinach: stack spinach leaves into a pile and using chef’s knife cut roughly into uneven bite-sized pieces.

Slice strawberries: using a paring knife, hold berry in hand with knife with berry between thumb and knife blade: place thumb against berry to hold it in place; hold knife with fingers, blade against strawberry stem. Bring the knife towards thumb to remove stem, then slice.

Cut mango from pit: Using a paring knife, cut mango lengthwise in halves off the pit (leaving some mango flesh still on the pit): draw knife down flat side of pit to remove flesh. Peel remaining mango still on pit and cut off into small squares to use, as well. Watch video demonstration

Cut mango into cubes: Lay mango on cutting board with skin-side down. Use paring knife to cut flesh into 1/4-inch squares, but don’t cut through peel. Turn mango half inside-out (flesh is on outside and skin is on inside). Cut along skin of mango to cut off squares.

Slice green onion: Trim roots and tough green tops from onion (okay to use most of greens). Slice into small round pieces, including tender parts of the green tops.

Strawberry Mango Spinach Salad Recipe

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