Mango Salad with Spinach and Blueberries
This Mango Salad with Spinach and Blueberries is made for those fast weeknight meals. It comes together in no time with prepped greens and fruits that stay bright and crisp. I really enjoy how the flavors hit just the right balance of sweetness, tang, and a hint of nuttiness.
Equipment
- Mixing Bowl
Ingredients
Ingredients
- 200 g Fresh spinach washed and dried
- 1 unit Ripe mango sliced
- 150 g Blueberries fresh
- 50 g Feta cheese optional, crumbled
- 30 g Nuts toasted almonds or walnuts
- 15 ml Olive oil
- 10 ml Lime juice
- 5 g Honey
- 1 pinch Salt
Instructions
- Start by laying a neat bed of spinach on each plate.
- Evenly distribute mango slices and blueberries over the greens.
- Sprinkle your chosen cheese and nuts on top.
- Whisk together olive oil, lime juice, honey, and a pinch of salt in a small bowl.
- Drizzle dressing around the edges of the salad.
Notes
Tip: Slice the mango last to keep it juicy and vibrant. The salad keeps well for a few hours in the fridge, making it perfect for meal prep or a speedy weeknight side.