Vegan Tropical Fruit and Spinach Salad with Citrus Dressing

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A vibrant salad combining tropical fruits and fresh spinach tossed in a zesty citrus dressing for a light, nutrient-packed vegan dish. This salad recipe (vegan), ready in about 15 minutes, pairs baby spinach leaves, mango, papaya into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups baby spinach leaves
• 1 cup, diced mango
• 1 cup, diced papaya
• 1/2 cup, diced cucumber
• 1/4 cup, thinly sliced red bell pepper
• 2 tbsp, chopped fresh mint leaves
• 3 tbsp orange juice
• 2 tbsp lime juice
• 1 tbsp agave syrup
• 2 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 4 cups baby spinach, 1 cup diced mango, 1 cup diced papaya, 1/2 cup diced cucumber, 1/4 cup thinly sliced red bell pepper, and 2 tbsp chopped fresh mint leaves.
2. Step 2: In a small bowl, whisk together 3 tbsp orange juice, 2 tbsp lime juice, 1 tbsp agave syrup, 2 tbsp extra virgin olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until the dressing emulsifies and becomes slightly thickened.
3. Step 3: Pour the citrus dressing over the salad ingredients and toss gently but thoroughly to coat all the fruit and vegetables evenly.
4. Step 4: Serve immediately as a fresh vegan salad full of tropical flavors and bright colors.