I made this salad every week the summer I lived near a farmers’ market in Portland. Whatever looked good that morning went in: mango one week, peach the next. This version uses hearts of romaine, mango, avocado, cucumber, bell pepper, green onions, and cilantro, all tossed with a honey vinaigrette of garlic, lemon juice, honey, olive oil, salt, and pepper.
The cilantro is not a garnish here. A full cup, roughly chopped, folded into the salad so every forkful has a flash of green and that sharp, herbal bite. If cilantro is not your thing, basil works instead. Either way, this is the salad we make all summer when the market is right.
Tips for Making Summer Salad with Honey Vinaigrette
Let the vinaigrette sit before dressing
Whisk minced garlic, lemon juice, honey, olive oil, salt, and pepper together. Let it rest for fifteen minutes. The garlic mellows and the honey dissolves fully.
Start with a quarter cup of dressing on the salad and toss. Add more if needed. Over-dressed summer salads are heavy.
Cut everything to a similar size
Dice the mango, avocado, cucumber, and bell pepper into bite-sized pieces. Slice the green onions thin. Uniformly sized pieces mean every forkful has a bit of everything.
Add the avocado last. It bruises easily when tossed with harder vegetables.
Summer Salad with Honey Vinaigrette
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
A vibrant summer salad with a zesty honey-lemon vinaigrette.
Five-ingredient dressing is incredibly easy to make!
Ingredients
- 2 heads hearts of romaine, thinly sliced
- 1 cups (237 ml) roughly chopped fresh cilantro, substitute basil if desired
- 1 bunch green (spring) onions
- 1 medium mango, peeled, cored and diced
- 0.5 medium avocado, peeled, cored and diced
- 0.5 medium English (seedless) cucumbers, halved lengthwise and thinly sliced crosswise
- 1 medium bell pepper, core, stem and seeds removed and cut into bite size strips, I like to use a few different colored peppers, enough to equal 1 whole pepper
- 1 clove garlic, finely minced
- 0.25 cups (59 ml) lemon (juice)
- 2 tablespoons honey
- 0.5 teaspoon sea salt
- generous grind of freshly ground black pepper
- 0.5 cups (118 ml) extra virgin olive oil
Instructions
- Combine all salad ingredients in a large serving bowl.
- Add ¼ cup of vinaigrette and toss to coat. Add more dressing if desired.
- Pass extra dressing at the table (optional).
Notes
- For best flavor, let the vinaigrette sit for at least 15 minutes after whisking to allow the flavors to meld.
- To prevent browning, toss the diced mango and avocado with a little lemon juice before adding to the salad.
- Store leftover salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 10
- Sodium: 200
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
How do I keep the avocado from browning?
Toss it with a squeeze of lemon juice before adding to the salad. Dress and serve promptly. This salad does not keep well overnight because the avocado oxidises.
Can I make the vinaigrette ahead?
Yes. It keeps in the fridge for up to a week. Shake before using. The olive oil may solidify when cold, so let it sit at room temperature for a few minutes.
What other fruits work?
Peach, nectarine, papaya, or pineapple. You want something sweet and ripe to contrast the savoury vinaigrette and the peppery green onions. Stone fruits in summer are ideal.
