
Indulge in the vibrant flavors of a Spinach Mango Blueberry Salad, a delightful medley that brings a burst of freshness to any meal.
The tender, emerald spinach leaves provide the perfect base, while juicy mango chunks add a tropical sweetness that dances on your palate, like this Apple Mango & Radish Salad
Plump blueberries offer a juicy pop, harmonizing beautifully with the other ingredients.
Drizzled with a zesty honey lime dressing, this salad strikes a perfect balance between tangy and sweet, elevating it to a truly irresistible dish.
Whether served as a refreshing side salad for dinner, a light lunch, a chic brunch centerpiece, or even a wholesome snack, this salad showcases a delightful blend of textures and flavors that embody the essence of vibrant cuisine.
Each bite is a celebration of health and indulgence, making it a must-try for any occasion!
Spinach Mango Blueberry Salad
4 cups fresh baby spinach leaves, washed and dried
1 ripe mango, peeled, pitted, and diced, (can use frozen if fresh is unavailable, thaw and drain)
1 cup fresh blueberries (can use frozen if fresh is unavailable, thaw and drain)
1/2 red onion, thinly sliced
1/2 cup pecans, toasted
1/4 cup sharp cheddar cheese, chopped into small chunks, about 1/4-inch
For the Dressing
3 tablespoons olive oil
1 tablespoon raw honey
1 tablespoon lime juice, optional for apple cider vinegar
Salt and pepper to taste
Make the Dressing
In a small bowl, add the olive oil, honey, lime juice, salt and pepper, whisk together until emulsified.
Taste and adjust the seasoning if necessary.
Assemble the Salad
Add the dressing to a large salad bowl followed by the spinach, diced mango, blueberries, red onion and pecans.

Toss gently to combine all the ingredients without bruising the spinach.
Sprinkle with the cheese and serve immediately for the freshest taste.
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Mango is about the only fruit I don’t care for but it looks delicious and so colorful!
Thank you