Description
This Mango Salad is a fresh summer salad with juicy mango, sweet blueberries, crunchy walnuts, creamy feta, baby spinach, and a bright lemon honey mustard dressing. It takes just 15 minutes and works well for picnics, potlucks, cookouts, light lunches, or grilled meats and seafood.
Ingredients
1/4 cup extra virgin olive oil
2 tablespoons Dijon mustard
3 tablespoons honey, divided
Juice of 1 medium lemon, freshly squeezed, plus more to taste
Freshly ground black pepper, to taste
6 oz fresh baby spinach
1 large mango, peeled, cored, and diced
1 cup blueberries
1/2 cup walnuts
1/3 cup crumbled feta cheese
Instructions
1. Whisk or shake together the olive oil, Dijon mustard, lemon juice, half of the honey, and black pepper until the dressing turns smooth and creamy. Add extra lemon juice to taste.
2. Mix the walnuts with the remaining honey until evenly coated.
3. Arrange the spinach in serving bowls or one large serving bowl. Add the diced mango, blueberries, honey coated walnuts, and feta cheese.
4. Drizzle the dressing over the salad, season lightly with black pepper, and serve immediately. If using a large bowl, toss gently before serving.
Notes
Use freshly squeezed lemon juice and extra virgin olive oil for the best flavor.
You can substitute maple syrup for honey in the dressing.
Peel the mango before using because the skin tastes tough and slightly bitter.
Choose ripe mangoes that feel slightly soft when pressed and look mostly orange or red.
Serve immediately for the freshest texture.
For leftovers, keep the salad and dressing separate and refrigerate for up to 2 days.
Add chicken, steak, shrimp, or salmon to turn this salad into a complete meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 247
- Sugar: 17 g
- Sodium: 174 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 7 mg