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–+ servings
Mango Blueberry Salad pinterest

Mango Blueberry Salad

A vibrant summer salad featuring sweet mangoes and antioxidant-rich blueberries on a bed of fresh spinach. This light and refreshing dish offers both delicious flavors and impressive health benefits, perfect for quick lunches or as a beautiful side dish for gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American, Summer
Servings 4 servings
Calories 245 kcal

Equipment

  • Salad Spinner
  • Mixing Bowl
  • Small Skillet
  • Whisk

Ingredients
  

For the salad

  • 4 cups fresh baby spinach washed and dried
  • 2 ripe mangoes peeled and diced into 1-inch cubes
  • 1 cup fresh blueberries washed and dried
  • 1/2 small red onion thinly sliced
  • 1/3 cup crumbled feta cheese substitute with goat cheese or dairy-free alternative
  • 1/4 cup sliced almonds lightly toasted (substitute with pecans or walnuts)

For the citrus vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey substitute with maple syrup for vegan option
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • freshly ground black pepper to taste

Instructions
 

  • Thoroughly wash baby spinach under cold running water. Dry completely using a salad spinner or clean kitchen towels. Arrange the spinach as a bed in a large salad bowl or platter.
  • Select mangoes that yield slightly to gentle pressure. Slice off the sides of the mango away from the flat center seed. Score the flesh in a crisscross pattern without cutting through the skin, then invert each half and slice the cubes from the skin. Add to your spinach base.
  • Gently fold in the fresh blueberries. Add the thinly sliced red onion to the salad mixture.
  • If using raw almonds, toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning. Allow to cool completely before adding to the salad.
  • In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified. Taste and adjust seasonings as needed.
  • Just before serving, sprinkle the feta cheese and toasted almonds over the salad. Drizzle with the prepared dressing and gently toss to ensure even distribution. Reserve a few blueberries and mango pieces to scatter on top after tossing for presentation.

Notes

For best results, only dress the salad right before serving to prevent the spinach from wilting.
To make ahead, prepare all components separately and store in the refrigerator, then assemble just before eating.
For a main dish, add grilled chicken, salmon, chickpeas, or quinoa.
This salad can easily be made vegan by using maple syrup instead of honey and substituting the feta with avocado chunks or hemp seeds.

Nutrition

Calories: 245kcalCarbohydrates: 26gProtein: 5gFat: 15gSaturated Fat: 3gCholesterol: 10mgSodium: 350mgPotassium: 380mgFiber: 5gSugar: 20gVitamin A: 85IUVitamin C: 70mgCalcium: 15mgIron: 10mg
Keyword Mango Salad, Blueberry Salad, Summer Salad, Fruit Salad, Healthy Salad
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