Mango and Blueberry Salad
This vibrant salad combines juicy mango and blueberries with crunchy walnuts, creamy feta, and fresh spinach, all tossed in a light lemon-honey-Dijon dressing—perfect for a quick lunch or elegant brunch.
Ingredients
For the Base
- 1 cup spinach, chopped Baby spinach works well.
- 1 cup mango, diced Use ripe but firm mango.
- 1 cup blueberries Fresh berries preferred.
- 1/2 cup walnuts, chopped Can swap for pecans or sunflower seeds.
- 1/2 cup feta cheese, crumbled Can substitute with goat cheese.
For the Dressing
- 2 tablespoons olive oil Use extra virgin for best flavor.
- 1 tablespoon lemon juice Fresh lemon juice recommended.
- 1 tablespoon honey Maple syrup can be used as a vegan substitute.
- 1 teaspoon Dijon mustard Yellow mustard can be used but alters flavor.
- to taste Salt and pepper Adjust to personal preference.
Instructions
Preparation
- Wash the spinach and blueberries. Chop the spinach into bite-sized pieces and dice the mango into small cubes.
- Chop the walnuts and crumble the feta. Place all salad ingredients in a large bowl.
Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth and slightly thickened.
- Taste and adjust salt or lemon for balance.
Toss the Salad
- Pour the dressing over the salad ingredients and toss gently to combine.
- Use tongs to ensure the dressing coats evenly without crushing the fruit.
Serve Immediately
- Serve the salad right away to maintain the freshness of the spinach and crunchiness of the walnuts.
- Season with extra salt and pepper if needed before enjoying.
Notes
For even flavor, let the dressing sit for a few minutes after whisking to meld the flavors. Serve on chilled plates to keep the salad cool in warm weather.