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Summer Salad with Sweet Poppy Seed Dressing

summer salad with sweet poppyseed dressing

Summer is the season for cool, crisp salads- hearty enough to satisfy, light enough to refresh. Tropically inspired, this salad just seems to fit the bill.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 2 tablespoons olive oil
  • ½ pound assorted mushrooms (e.g., shiitake and button), stems removed and sliced
  • 1 head red leaf lettuce, torn into bite-size pieces
  • 1 head green leaf lettuce, torn into bite-size pieces
  • 1 medium red onion, cut into thin rounds (optional)
  • 1 avocado, cut into chunks
  • 1 ripe mango, cut into bite-size chunks
  • 1 red bell pepper, chopped
  • 1 yellow pepper, chopped
  • 1 green pepper, chopped
  • 1 (16-ounce) can hearts of palm, sliced into thick rounds
  • 1⁄3 cup craisins
  • Sweet Poppy Seed Dressing
  • 1⁄3 cup toasted almonds


Sauté: In a medium skillet, heat oil over medium heat and sauté mushrooms for 6-7 minutes or until soft.
Mix: In a large bowl, combine lettuces, onion, avocado, mango, peppers, hearts of palm, craisins and mushrooms. Add dressing and toss to combine. Sprinkle almonds on top and serve.

plan ahead - If not serving immediately, rewarm mushrooms prior to serving.

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