Mango Blueberry Spinach Salad – Refreshingly Healthy Bliss

A vibrant Mango Blueberry Spinach Salad packed with nutrients and flavor, perfect for a refreshing meal.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Salads

Cuisine: Healthy

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups Fresh Baby Spinach for nutrition and crunch
1 medium Mango ripe and juicy, cubed
1 cup Fresh Blueberries thawed if using frozen
0.25 cup Red Onion thinly sliced, optional
0.25 cup Feta Cheese optional, crumbled

For the Dressing

2 tablespoons Olive Oil for healthy fats
1 tablespoon Lemon Juice freshly squeezed
1 tablespoon Honey optional for sweetness

For the Crunch

2 tablespoons Walnuts chopped, optional

Equipment

Salad Bowl
cutting board
knife
Measuring cups
Measuring spoons

Method

Step-by-Step Instructions for Mango Blueberry Spinach Salad

Wash and dry the baby spinach leaves thoroughly. Place them in a large salad bowl.
Slice the mango, avoiding the pit, and dice it into small cubes.
Measure out 1 cup of blueberries, adding them to the bowl with spinach.
If using, add 1/4 cup of thinly sliced red onion and 1/4 cup of crumbled feta cheese.
In a small bowl, combine olive oil, lemon juice, and honey. Drizzle over the salad.
Toss the salad gently to combine the ingredients without bruising the fruit.
Sprinkle chopped walnuts over the top for added crunch.
Serve immediately for the freshest flavors or store dressing separately for meal prep.

Nutrition

Serving: 1saladCalories: 250kcalCarbohydrates: 28gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 5gSugar: 12gVitamin A: 3000IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

For the best flavor, use ripe fruits and keep dressing separate until serving if meal prepping. Experiment with different nuts or fruit based on availability.

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