Mango Salad with Spinach and Blueberries
Bright, fresh, and bursting with flavor, this Mango Salad with Spinach and Blueberries is a delightful summer dish that combines the sweetness of ripe mangoes and juicy blueberries with the crunch of walnuts. Tossed in a zesty homemade Lemon Honey Mustard Dressing, this salad is not only quick to prepare—taking just 15 minutes—but also serves as a colorful centerpiece for any gathering. Perfect for picnics, potlucks, or light lunches, it’s a refreshing way to enjoy seasonal produce while nourishing your body. With each bite, you’ll experience a balance of sweet and savory flavors that encapsulate the joy of summer dining.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 6 oz fresh baby spinach
- 1 large mango (diced)
- 1 cup blueberries
- ½ cup walnuts (chopped)
- ⅓ cup feta cheese (crumbled)
- ¼ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 3 tablespoons honey (divided)
- Juice of 1 medium lemon
- Freshly ground black pepper (to taste)
Instructions
- In a medium mixing bowl, whisk together olive oil, Dijon mustard, 2 tablespoons honey, lemon juice, and black pepper until well combined.
- In a large bowl, add fresh baby spinach. Drizzle half of the dressing over the spinach and toss gently.
- Fold in diced mangoes and blueberries carefully to avoid crushing the fruit.
- Sprinkle chopped walnuts and crumbled feta on top.
- Drizzle remaining tablespoon of honey over the salad before serving.
- Serve immediately or let sit for five minutes to allow flavors to meld.
Nutrition
- Serving Size: 1 salad bowl (approximately 200g)
- Calories: 310
- Sugar: 14g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://raniacooks.com/mango-salad-with-spinach-and-blueberries/