So, Mango Blueberry Spinach Salad. Ever find yourself facing a sad, limp salad at lunchtime, thinking, “Man, there has to be something better”? Been there. I wanted a salad that actually excites me. Something fresh, sweet, a little tangy, and actually healthy without being a snoozefest. This recipe ticked all those boxes for me. Now, every time I make Mango Blueberry Spinach Salad, it’s like eating sunshine.
Simple mango salad
We’re not making a fancy-pants salad here. This is the kind of dish you can throw together after work—seriously, it’s that easy. All you need: some baby spinach, a juicy mango, fresh blueberries, and a few extras like red onion or nuts if you’re feeling sassy. Chop the mango, scatter the blueberries, toss ‘em with the spinach. Splash on a bit of olive oil and lemon juice. That’s it.
I’ll admit, the first time, I almost gave up because I didn’t know how to cut a mango right. But you learn quick—just slice off the sides, dice it up, and use a spoon to scoop out those sweet cubes. If you’re not keen on red onion, skip it. Add feta if you’re feeling wild. This salad is very forgiving. Also, if you have anyone “anti-fruit-in-salad” at the table, just wait until they try it. Game changer.
Healthy salad
Let’s talk about the “healthy” part for a sec. Spinach is, duh, basically a nutritional powerhouse (I sound like my mom now). It’s loaded with iron and fiber, so, yeah—it’s great for you. Mangos are packed with vitamins A and C. Blueberries? Antioxidant city.
Honestly, I can’t tell you how many times I’ve reached for this salad when I wanted something filling but not heavy. Plus, with no creamy dressing weighing things down, you’re not undoing the goodness. A little lemon juice, maybe a drizzle of honey if you want it sweeter, and you’re golden. Ok, I sometimes toss in some walnuts for crunch and heart-healthy fats. That’s the beauty here—you get flavor and good-for-you stuff in every bite.
“I never thought I’d love a salad this much, but it’s now my favorite lunch. Even my kids eat it without complaining—which is saying something!”
How to tell if a mango is ripe?
Alright, let’s get real: we’ve all grabbed a hard rock “mango” at the store by accident. So, here’s my quick tip for picking a good one. Look for slightly soft mangos—they should give a bit when squeezed, kinda like a ripe avocado. Don’t stress about color, that’s not always the clue. Smell the stem end (it should have a sweet, fruity scent).
If it’s too hard, just let it sit on your counter for a couple days—patience, friend. Avoid anything with big black spots or wrinkly skin; those are past their prime. Trust your gut (ok, and your nose). Mango Blueberry Spinach Salad only works magic if that fruit is juicy and sweet.
Oh, and if you end up with a hard mango, don’t worry. Use it in a salsa or let it ripen—nothing wasted!
What to serve with mango salad?
Let’s talk eating, not just making. Mango Blueberry Spinach Salad is actually perfect on its own, especially for a light lunch. But when I want something a little extra, here’s what I like:
- Grilled chicken. Adds protein—I just use leftovers from dinner.
- Crusty bread. Dip it right in the dressing left on your plate, trust me.
- Soup. Something simple like tomato or lentil for a cozy meal.
- Fish tacos. The sweetness of the mango is crazy good with spicy fish.
It also makes an awesome side for a barbecue. Every time I bring it, people go, “Was this from a five-star restaurant?” (Okay, a little exaggerated—but not too much.)
Storage Tips
Full truth here: this salad is best eaten fresh. The berries and mango get kinda mushy if they sit too long. But, if you must meal-prep, keep the dressing separate! Otherwise, spinach gets sad and soggy. Store the fruit and greens in one container, add your onions or cheese in another, and keep your dressing in a jar.
If you end up with leftovers (you probably won’t), eat it by the next day for max freshness. If you do the separate containers trick, you can even make a few bowls ahead for the workweek—busy days, solved! Trust me, you don’t want limp spinach ruining your Mango Blueberry Spinach Salad lunch fun.
Common Questions
Can I use frozen blueberries?
Yep! Just thaw and pat ‘em dry before tossing in your salad. I do this all winter.
Is there a way to make it vegan?
For sure. Just skip any cheese—it’s still super tasty on its own.
What if mangos aren’t in season?
Pineapple or even peaches work in a pinch. It’s not quite the same, but still delicious.
Can I bulk it up for dinner?
Absolutely—add cooked quinoa or chickpeas, makes it way more filling.
Any tips for cutting mango without making a mess?
Slice off the sides, score the flesh, and scoop with a spoon. Ready for salad. It gets easier the more you do it. Promise!
Ready for Salad Greatness? Try This Soon
Okay, I’ve probably talked your ear off about Mango Blueberry Spinach Salad, but honestly—it’s that good. You get bold flavors, tons of color, and a healthy meal (or side) in like ten minutes. I dare you to NOT crave this every week once you try it. Ready to upgrade your salad game? Check out more ideas at Mango Salad with Spinach and Blueberries – Julia’s Album or try a zesty twist like Blueberry and Mango Spinach Salad with Basil Vinaigrette … on Wholesomelicious. Now, let’s make lunch less boring—go grab a mango and enjoy!
Mango Blueberry Spinach Salad
Ingredients
Method
- Start by washing and drying the baby spinach. Place it in a large salad bowl.
- Cube the mango by slicing off the sides, dicing the flesh, and scooping it out with a spoon.
- Add the cubed mango and fresh blueberries to the spinach.
- If using, add the sliced red onion and crumbled feta cheese.
- Drizzle with the olive oil and lemon juice, then add honey if desired.
- Toss the salad gently to combine all ingredients without bruising the fruit.
- Top with chopped walnuts for added crunch if desired.
