Fresh Fruit Green Salad with Honey-Lemon Vinaigrette
A vibrant salad combining the crisp freshness of baby greens with the sweet, tropical explosion of pineapple, mango, and strawberries. The honey-lemon vinaigrette, elevated by creamy yogurt, creates a perfect balance of lightness and indulgence for a healthy, delicious meal.
🛒 Ingredients
4 servings
- 1 small fresh cucumber
- 1/2 red onion
- 1/2 fresh pineapple
- 1 ripe mango
- 6 fresh strawberries
- 7 oz mixed baby greens (arugula, lettuce, spinach, watercress)
- 1 tbsp white or black sesame seeds
- 1 tbsp fresh mint
- Juice of 1 fresh orange
- Juice of 1/2 fresh lemon
- 2 tbsp plain yogurt
- 1 tsp liquid honey
- Fine salt to taste
- Ground black pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Prepare all fruits and vegetables by rinsing the baby greens well and drying them delicately to prevent wilting.
- 2
Cut the cucumber into thin rounds, the red onion into very thin slices, and the pineapple and mango into uniform cubes.
- 3
Slice the strawberries into pieces approximately 1/4 inch thick.
- 4
Pour the freshly squeezed orange and lemon juice into a small bowl, then add the yogurt and honey.
- 5
Whisk the vinaigrette vigorously until you achieve a smooth, creamy texture, then season with salt and pepper to your preference.
- 6
Arrange the washed and dried baby greens in a large salad bowl or directly onto plates.
- 7
Layer the cucumber, red onion, pineapple, mango, and strawberries harmoniously on top.
- 8
Drizzle the lemon vinaigrette generously over the salad.
- 9
Sprinkle with sesame seeds and chopped fresh mint just before serving for added freshness and crunch.
💡 Chef's Tip
For an optimal taste experience, prepare the ingredients up to 2 hours before serving and keep them in the refrigerator, but add the vinaigrette only at the last moment to maintain the crispness of the leaves. Top with crumbled feta cheese or toasted sliced almonds to add texture and protein richness.
