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Salad of the Week: Mixed Greens with Mango, Avocado, and Soy Sauce Vinaigrette

Mar 25, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This is a quick and easy salad that I threw together from leftovers one week. Sweet, juicy mango combines perfectly with rich, creamy avocado. Carrots and mushroom add some nice texture and variety. The dressing is a simple combination of soy sauce, olive oil, and a touch of toasted sesame oil. You can whisk it all together in a mixing bowl or shake it up in a plastic bottle. I love the saltiness of the soy sauce and I find that it enhances every component in the salad. I wasn’t able to get my hands on bean sprouts, but they would make a nice, crunchy addition. Even still, the cilantro and scallions were a magnificent finish to each bite. Just about anything can be added for protein, but I envision it with soy-ginger glazed salmon or shrimp.

Ingredients – Makes 2
  • 2 cups spinach
  • 2 cups mixed greens
  • 1 cup of Bella mushrooms, sliced
  • 1 mango, peeled, cut into chunks
  • 1 avocado, pitted, cut into chunks
  • Handful of shredded carrots
  • Soy sauce
  • Extra Virgin Olive oil
  • Toasted sesame oil

Optional for garnish:
  • Scallions
  • Cilantro
  • Bean sprouts


1. Combine half of the spinach and mixed greens on a plate. Top with the rest of the ingredients and choice of garnish.

2. To make the dressing whisk desired amount of soy sauce, olive oil, and sesame oil in a bowl until blended.

Rhea Torreon
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