Easy and Refreshing Mango Salad with Spinach and Blueberries
This mango salad with spinach and blueberries is a refreshing and healthy dish, perfect for warm days.
Equipment
- Mason jar
- Mixing bowl
- Serving bowls
Ingredients
For the Dressing
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon Dijon Mustard
- 2 tablespoons Honey (or maple syrup for vegan)
- 2 tablespoons Lemon Juice
- Freshly Ground Black Pepper to taste
For the Salad
- Fresh Baby Spinach
- 1 Large Mango, diced
- Blueberries
- 1/4 cup Walnuts (or pecans/almonds)
- Feta Cheese (or goat cheese)
Instructions
Dressing Preparation
- Combine olive oil, Dijon mustard, lemon juice, and half of the honey in a mason jar, shake well, and adjust seasoning.
Honey Walnuts
- Mix remaining honey with walnuts until coated and let sit for 5 minutes.
Salad Assembly
- In serving bowls, layer spinach, diced mango, blueberries, honey-coated walnuts, and crumbled feta.
Serving
- Drizzle dressing over the salad, add black pepper, and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, keeping the dressing separate. The salad is best enjoyed fresh and not suitable for freezing due to texture changes.