Ingredients
Scale
- 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