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Mango Blueberry Spinach Salad

A vibrant and refreshing salad combining fresh spinach, juicy mango, and sweet blueberries, perfect for a healthy lunch or light dinner.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Lunch, Salad, Side
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups baby spinach Fresh baby spinach leaves
  • 1 medium mango Ripe and juicy, cut into cubes
  • 1 cup fresh blueberries Thawed if using frozen
  • 1/4 cup red onion Thinly sliced, optional
  • 1/4 cup feta cheese Optional for added flavor
  • 2 tablespoons olive oil For dressing
  • 1 tablespoon lemon juice Freshly squeezed
  • 1 tablespoon honey Optional for sweetness
  • 2 tablespoons walnuts Chopped, optional for crunch

Method
 

Preparation
  1. Start by washing and drying the baby spinach. Place it in a large salad bowl.
  2. Cube the mango by slicing off the sides, dicing the flesh, and scooping it out with a spoon.
  3. Add the cubed mango and fresh blueberries to the spinach.
  4. If using, add the sliced red onion and crumbled feta cheese.
  5. Drizzle with the olive oil and lemon juice, then add honey if desired.
  6. Toss the salad gently to combine all ingredients without bruising the fruit.
  7. Top with chopped walnuts for added crunch if desired.

Notes

Best eaten fresh. Keep dressing separate if meal prepping to avoid sogginess. Great as a side for grilled chicken, soup, or fish tacos.