I love pretty much all salads: lettuce-less, fruit, vegetable, Mediterranean. Seriously can’t get enough of them. We eat salad several times a week, sometimes as a supplement to the main course and other times as the main dish itself.

For today’s feast, I created another fruit-filled salad (remember my mango-strawberry-avocado salad and watermelon-feta spinach salad?) Clearly fruit salads are a favorite of mine. This time I combined mangos, strawberries and blackberries for a unique blend of berry and tropical. Spreading the tropical theme to the dressing, I added a bit of coconut milk to one of my favorite homemade dressings. The flavors blended deliciously and the pistachios and blue cheese on top did a nice job of offsetting the sweetness of the fruit and dressing.   Remember that any of these salads make great picnic fare. They are all healthy and light, super easy to throw together, and they travel well for that trip to the park or a friend’s house.

Yield: 4 servings

Mango Berry Pistachio Salad

Mango berry pistachio salad

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Ingredients

Salad

• 1 mango, sliced
• 4-6 oz blackberries
• 8 oz strawberries, sliced
• 16-24 oz lettuce
• 2 T pistachios, toasted
• 2 T blue cheese crumbles

Dressing

• 5 T sugar
• 1/4 c balsamic vinegar
• 1 garlic clove, minced
• 1/2 tsp celery seed
• 1/4 c coconut milk
• 1 c olive oil

Instructions

1. Arrange lettuce on platter.
2. Top with blackberries and strawberries and mango slices. Sprinkle with blue cheese and pistachios.
3.  In a small bowl, whisk together sugar and balsamic vinegar until sugar is dissolved. Add in garlic and celery seed and coconut milk. Whisk in oil until ingredients are fully incorporated.

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