Description

This fresh and vibrant Mango Salad with Spinach and Blueberries combines sweet, tangy, and savory flavors in a nutritious dish that’s perfect for a light lunch or a healthy side. Featuring ripe mangoes, fresh spinach, juicy blueberries, and crunchy walnuts, all tossed in a simple olive oil and balsamic vinegar dressing, this salad is as colorful as it is delicious.

Ingredients

Scale

Salad Ingredients

2 ripe mangoes, diced
4 cups fresh spinach, washed
1 cup blueberries, rinsed
1/4 cup red onion, thinly sliced
1/4 cup feta cheese, crumbled
1/4 cup walnuts, chopped

Dressing Ingredients

2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

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Instructions

Combine Salad Ingredients: In a large bowl, add the diced mangoes, fresh spinach, blueberries, and thinly sliced red onion. Gently toss to mix the ingredients evenly.
Prepare Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well emulsified.
Toss Salad with Dressing: Pour the dressing over the salad mixture and toss gently to coat all the ingredients without bruising the fruit.
Add Toppings: Sprinkle crumbled feta cheese and chopped walnuts on top of the salad for a creamy texture and a satisfying crunch.
Serve Immediately: Serve the salad fresh to enjoy the contrast of textures and vibrant flavors at their peak.

Notes

For best flavor, use ripe but firm mangoes to avoid mushiness.
Walnuts can be toasted lightly to enhance their flavor.
To make this salad vegan, omit the feta cheese or substitute with a plant-based cheese.
This salad is best served fresh as the spinach and mango can wilt or become soggy if stored too long.
Add a squeeze of fresh lemon or lime juice for an extra zing if desired.