Description
A vibrant and refreshing Blueberry and Mango Spinach Salad topped with crunchy pecans and drizzled with a fragrant basil vinaigrette. This colorful salad blends fresh fruits, greens, and herbs for a perfect light meal or side dish, ready in just 10 minutes.
Ingredients
Salad
- 6 cups spinach (or your favorite greens, rinsed)
- 1 cup blueberries (rinsed)
- 1 mango (skinned, de-seeded, and chopped)
- 1/2 large red onion
- 6 inch cucumber
- 1 cup chopped pecans
Basil Vinaigrette Dressing
- 1 cup fresh loose basil leaves
- 1 clove garlic (crushed)
- 3 tbsp honey
- 1/2 tsp ground pepper
- 1/2 tsp coarse salt
- 1/3 cup apple cider vinegar
- 1/2 cup olive oil
Instructions
- Layer the Salad Base: Begin by placing the 6 cups of rinsed spinach or your preferred greens evenly at the bottom of your salad bowl or serving dish to form the bed of the salad.
- Prepare and Add Vegetables: Using a spiralizer, spiralize the 6-inch cucumber and 1/2 large red onion into thin ribbons or slices. Spread these evenly over the spinach layer to add texture and flavor.
- Add Fruits and Nuts: Scatter 1 cup of rinsed blueberries, the peeled and chopped mango, and 1 cup of chopped pecans over the salad layers, creating a colorful and nutritious mix.
- Make the Basil Vinaigrette: In a blender or food processor, add 1 cup fresh loose basil leaves, 1 crushed garlic clove, 3 tablespoons honey, 1/2 teaspoon ground pepper, 1/2 teaspoon coarse salt, 1/3 cup apple cider vinegar, and 1/2 cup olive oil. Pulse the ingredients until you achieve a smooth, well-emulsified vinaigrette.
- Toss and Serve: Drizzle the freshly prepared basil vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately. Any leftover dressing can be stored in the refrigerator for up to 2 weeks.
Notes
- Using a spiralizer for the cucumber and onion adds a lovely texture and presentation, but you can thinly slice them if you don’t have one.
- The dressing can be made ahead and refrigerated to enhance flavors.
- To keep the pecans crunchy, add them just before serving.
- For a vegan option, substitute honey with maple syrup or agave nectar.
- This salad is best eaten fresh due to the delicate nature of the fruits and greens.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
