Mango Salad with Spinach and Blueberries
A vibrant and refreshing salad that combines juicy mangoes, fresh spinach, and bursting blueberries, perfect for summer picnics or gatherings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe mangoes, diced
- 2 cups fresh spinach, chopped
- 1 cup blueberries
- 1/2 cup walnuts, chopped
- 1/2 cup feta cheese, crumbled
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Dice the 2 ripe mangoes into 1-inch cubes and add to a large mixing bowl.
- Rinse and chop 2 cups of fresh spinach, and add to the bowl along with 1 cup of blueberries.
- Add 1/2 cup of chopped walnuts and 1/2 cup of crumbled feta cheese on top of the salad mix.
- In a small bowl, whisk together 3 tablespoons of honey, 1 tablespoon of Dijon mustard, 2 tablespoons of olive oil, and salt and pepper to taste.
- Drizzle the dressing over the salad and gently toss everything together.
- Serve immediately for optimal freshness, or prepare ingredients ahead of time and toss with dressing just before serving.
Notes
Best eaten fresh; store leftovers in an airtight container in the fridge for 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://us.recipesfood.org/mango-salad-spinach-blueberries/
