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Very Berry Dream Salad with Chili Mango and Peanut Vinaigrette Recipe

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4 from 8 reviews

A vibrant and refreshing Very Berry Dream Salad featuring mixed berries, fresh greens, grains, and a unique chili mango and peanut vinaigrette that adds a perfect balance of sweet, spicy, and nutty flavors. This colorful salad is topped with creamy avocado, crunchy nuts, and optional goat or feta cheese, making it a delightful and nutritious option for a light meal or side dish.

Ingredients

Chili Mango and Peanut Vinaigrette

  • 1 ripe medium mango, peeled and diced
  • 1 inch knob fresh ginger, peeled and diced
  • 1 fresno chili pepper, seeded and diced
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons sweet thai chili sauce
  • 1/2 cup canned coconut milk (lite or regular)
  • 1/4 cup olive oil
  • 3 tablespoons rice vinegar
  • 1/2 cup fresh basil, chopped
  • Salt and pepper to taste

Salad

  • 4 cups baby spinach
  • 4 cups mixed berries (raspberries, blueberries, blackberries)
  • 2 cups cooked grains (barley and quinoa recommended)
  • 2 cups fresh sprouts
  • 1/2 cup toasted peanuts, chopped
  • 1/4 cup toasted pine nuts
  • 1/2 mango, peeled and diced
  • 2 tablespoons chia seeds
  • 1 avocado, pitted, peeled, and sliced
  • 4 ounces goat cheese or feta cheese, crumbled (omit if vegan)
  • 1/2 cup edible flowers (optional)

Instructions

  1. Prepare the Vinaigrette: In a blender or high-powered food processor, combine the diced mango, fresh ginger, fresno chili pepper, creamy peanut butter, sweet Thai chili sauce, coconut milk, olive oil, and rice vinegar. Blend the mixture until it becomes smooth and creamy. If the vinaigrette is too thick, add water gradually to reach the desired consistency. Stir in the chopped fresh basil and season with salt and pepper to taste. Store the vinaigrette in a glass jar in the refrigerator for up to one week.
  2. Assemble the Salad: In a large salad bowl, add the baby spinach, mixed berries (raspberries, blueberries, blackberries), cooked grains (barley and quinoa), fresh sprouts, chopped toasted peanuts, toasted pine nuts, diced mango, and chia seeds. Toss all these ingredients well to evenly distribute them.
  3. Add Toppings: Arrange sliced avocado on top of the tossed salad, followed by crumbled goat or feta cheese if using. Sprinkle edible flowers over the salad for a colorful and elegant presentation.
  4. Dress and Serve: Drizzle the chili mango and peanut vinaigrette generously over the salad. Serve immediately with extra vinaigrette on the side for additional flavor.

Notes

  • The vinaigrette can be stored in the fridge for up to 1 week in a sealed jar.
  • Use fresh, ripe mangoes for the best flavor in both the vinaigrette and salad.
  • To make this salad vegan, omit the goat or feta cheese or substitute with a plant-based cheese alternative.
  • You can substitute the fresh sprouts with microgreens or baby arugula for variation.
  • Toast the peanuts and pine nuts lightly in a dry skillet for enhanced flavor and crunch.
  • If fresh edible flowers are unavailable, omit them or replace with fresh herbs like mint or cilantro for a fresh herbal note.

Find it online: http://recipesbyliza.com/very-berry-dream-salad-with-chili-mango-and-peanut-vinaigrette-recipe/