Mango Salad with Spinach and Blueberries
Brighten your table with this refreshing Mango Salad with Spinach and Blueberries! This quick, vibrant dish combines the sweet juiciness of ripe mangoes and tart blueberries on a bed of fresh spinach, making it the perfect go-to salad for busy weeknights or gatherings. Drizzled with a zesty homemade Lemon Honey Mustard Dressing, every bite is a delightful celebration of flavors.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 6 oz fresh baby spinach
- 1 large mango (cored, peeled, and diced)
- 1 cup blueberries
- ½ cup walnuts
- 2 tablespoons Dijon mustard
- ¼ cup extra virgin olive oil
- 3 tablespoons honey (divided)
- 1 medium lemon (juice freshly squeezed or more, to taste)
- freshly ground black pepper (to taste)
Instructions
- In a small bowl, whisk together ¼ cup olive oil, 2 tablespoons Dijon mustard, 2 tablespoons honey, fresh lemon juice, and black pepper to create the dressing.
- In a large bowl, mix 6 oz baby spinach, 1 diced mango, 1 cup blueberries, ½ cup walnuts, and crumbled feta cheese if desired.
- Drizzle the dressing over the salad just before serving and toss gently to combine.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 300
- Sugar: 20g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg