I remember the first time I tried a mango. It was a small, slightly bruised one my dad brought home, a rare treat. The vibrant orange flesh, unlike anything I’d ever tasted, was a burst of sunshine on a cloudy day, and it instantly became my favorite fruit.
My mom, always the creative cook, started experimenting, trying to incorporate mango into different dishes. One of her best creations was this simple yet delightful mango spinach salad, a symphony of sweet, savory, and tangy flavors. It was always a hit at our family gatherings. I will also never forget the time that she tried Ruth’s Chris creamed spinach recipe and how much everyone loved it.
Now, I carry on that tradition, making my own version of her beloved salad for my family. This mango spinach salad is a celebration of fresh ingredients and a reminder of those happy memories. It’s a taste of sunshine in every bite, and I can’t wait to share it with you.
Why you’ll love this Mango Spinach Blueberry Salad with Mango Spinach Salad
* This mango spinach salad is incredibly easy to make, requiring only 15 minutes of prep time. Perfect for a quick lunch or a light side dish.
* The combination of sweet mangoes, juicy blueberries, and earthy spinach creates a delightful flavor explosion in every bite. The tangy dressing adds the perfect finishing touch.
* It’s a healthy and nutritious option, packed with vitamins, minerals, and antioxidants. A guilt-free way to enjoy a delicious and satisfying meal.
* You can easily customize this mango spinach salad to your liking by adding your favorite toppings, such as feta cheese, chopped nuts, or other fruits.
* The vibrant colors of the salad make it a visually appealing dish that’s perfect for any occasion, from casual family meals to elegant dinner parties.
* This mango spinach salad is versatile enough to be served as a light lunch, a colorful side dish, or even a refreshing appetizer.
Ingredients
* 5 ounces baby spinach, washed and dried
* 2 ripe mangoes, peeled and diced
* 1 cup fresh blueberries
* 1/4 cup red onion, thinly sliced
* 1/4 cup crumbled feta cheese (optional)
* 1/4 cup chopped walnuts or pecans (optional)
* For the dressing:
* 3 tablespoons olive oil
* 2 tablespoons lime juice
* 1 tablespoon honey or maple syrup
* 1/2 teaspoon Dijon mustard
* Salt and pepper to taste
Directions
Step 1
Mango spinach salad makes every moment feel uplifting. In a large bowl, combine the baby spinach, diced mangoes, blueberries, and red onion. Make sure the spinach is thoroughly dried to prevent a soggy salad.
Step 2
In a small bowl, whisk together the olive oil, lime juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined. Taste and adjust seasonings as needed, adding more lime juice for extra tang or honey for more sweetness.
Step 3
Pour the dressing over the salad and gently toss to coat. Be careful not to overdress the salad, as this can make it soggy. Start with a small amount of dressing and add more as needed.
Step 4
If desired, sprinkle with crumbled feta cheese and chopped nuts before serving. The feta adds a salty and creamy element, while the nuts provide a satisfying crunch. Serve immediately or chill for later.
Variations, pairings, and serving ideas
Variations
There are endless ways to customize this mango spinach salad to your liking. Try adding different fruits like strawberries, raspberries, or even diced avocado for extra creaminess and healthy fats. Get creative with your toppings and experiment with different combinations of flavors and textures.
For a spicier kick, add a pinch of red pepper flakes to the dressing or a few slices of jalapeño to the salad. You can also substitute the lime juice with lemon juice for a slightly different flavor profile. The possibilities are endless, so don’t be afraid to experiment and make it your own.
If you’re looking for a heartier salad, add some grilled chicken, shrimp, or tofu for extra protein. This will transform it into a complete and satisfying meal. Consider adding quinoa or other grains for added texture and nutrients.
Pairings
This mango spinach salad pairs perfectly with grilled chicken, fish, or tofu. The sweetness of the mangoes and blueberries complements the savory flavors of the protein. It’s also a great side dish for barbecues and picnics.
For a light and refreshing lunch, serve it with a cup of chilled cucumber soup or a simple vinaigrette-dressed green salad. The contrasting textures and flavors will create a well-balanced and satisfying meal.
Consider serving it alongside a warm crusty bread for soaking up the delicious dressing. A simple cheese and cracker platter would also be a welcome addition to the table. Don’t forget to offer a refreshing beverage like iced tea or lemonade.
Serving ideas
For an elegant presentation, arrange the mango spinach salad on a platter and garnish with extra blueberries, mango slices, and a sprinkle of chopped nuts. A drizzle of the dressing adds a final touch of flavor and visual appeal.
Serve the salad in individual bowls for a more casual presentation. You can also layer the ingredients in clear glasses or mason jars for a fun and visually appealing appetizer. Don’t forget to add a sprig of mint or basil for garnish.
This salad is perfect for potlucks and picnics. Transport it in a large bowl with the dressing on the side to prevent it from getting soggy. Offer a variety of toppings so guests can customize their own salads. Consider serving it with creamy Hawaiian fruit salad recipe for another delicious and complementary dish.
Storage and make-ahead tips
Storage
Store any leftover mango spinach salad in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the spinach may wilt slightly over time, so it’s best to consume it as soon as possible. Store the dressing separately to prevent the salad from getting soggy.
If you have a large amount of leftovers, consider storing the individual components of the salad separately. This will help to preserve the freshness and texture of each ingredient. Store the spinach, mangoes, blueberries, and red onion in separate containers.
Freezing this salad is not recommended, as the spinach will become mushy and the mangoes will lose their texture. It’s best to enjoy this salad fresh for the best flavor and quality.
Make-ahead
You can easily prepare the individual components of this mango spinach salad ahead of time. Wash and dry the spinach, dice the mangoes, slice the red onion, and whisk together the dressing. Store each ingredient separately in airtight containers in the refrigerator.
When you’re ready to serve the salad, simply combine all the ingredients in a large bowl and toss gently to coat with the dressing. This will save you time and effort, especially if you’re preparing the salad for a large gathering.
You can also assemble the salad a few hours in advance, but don’t add the dressing until just before serving to prevent the spinach from wilting. This is a great way to meal prep for a quick and healthy lunch or dinner.
Common mistakes when making Mango Spinach Blueberry Salad
* **Using unripe mangoes:** Unripe mangoes will be hard and tart, which will throw off the flavor balance of the salad. Make sure to use ripe but firm mangoes for the best results.
* **Overdressing the salad:** Too much dressing will make the salad soggy and overwhelm the other flavors. Start with a small amount of dressing and add more as needed, tossing gently to coat.
* **Not drying the spinach properly:** Excess moisture on the spinach will dilute the dressing and make the salad less flavorful. Be sure to wash and dry the spinach thoroughly before adding it to the salad.
* **Adding the feta cheese too early:** If you’re not serving the salad immediately, wait to add the feta cheese until just before serving. This will prevent it from becoming soggy and clumping together.
Final notes
This mango spinach salad is a simple yet elegant dish that’s perfect for any occasion. The combination of sweet, savory, and tangy flavors is sure to please everyone at your table. Don’t be afraid to experiment with different variations and toppings to create your own unique version.
Remember to use fresh, high-quality ingredients for the best results. And most importantly, have fun and enjoy the process of creating this delicious and healthy salad.
So go ahead, grab your ingredients and get ready to experience a taste of sunshine in every bite. Your taste buds will thank you!
Loved this Mango Spinach Blueberry Salad? Try these next
* Ruths Chris Creamed Spinach Recipe
* Creamy Hawaiian Fruit Salad Recipe
* Winter Citrus Salad Recipe
* Smores Pretzel Bites
* Coconut Snowball Cake Recipe
Mango Spinach Blueberry Salad
A vibrant and refreshing mango salad featuring the sweetness of mangoes, the earthiness of spinach, and the juicy burst of blueberries, all tossed in a light and tangy dressing. Perfect as a light lunch or a colorful side dish.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 5 ounces baby spinach, washed and dried
- 2 ripe mangoes, peeled and diced
- 1 cup fresh blueberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup chopped walnuts or pecans (optional)
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the baby spinach, diced mangoes, blueberries, and red onion.
- In a small bowl, whisk together the olive oil, lime juice, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and gently toss to coat. Be careful not to overdress the salad.
- If desired, sprinkle with crumbled feta cheese and chopped nuts before serving. Serve immediately or chill for later.
Notes
For best results, use ripe but firm mangoes. The salad can be stored in the refrigerator for up to 24 hours, but the spinach may wilt slightly. To prevent this, dress the salad just before serving. Feel free to add other fruits like strawberries or avocado for extra flavor and texture. For a vegan option, omit the feta cheese and use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg