Who says you can’t have a fresh and delicious fruit salad year around. This Mango, Blueberry, and Fennel salad is perfect for a summer picnic or a bowl of soup on a cold winter day
Mangos are an ingredient that is available all year around, and they go with so many things. This Mango, Blueberry and Fennel Salad is simple to put together but has a lot going on. It has a natural sweetness from the fruit and a delicious crunch from the fennel.
If I lived in an area that was warm all year around, I would have a mango tree and an avocado tree. Oh, and I have to have a lime tree for the margaritas too. The first time that I tried mangos it was love at first bite. My son has a mango tree in his yard and when he moved there it was overgrown and he contemplated removing it. I threatened him with a time out. The tree stands and is just waiting for me to visit.
The beautiful colors in this salad are a feast for the eyes, and it can be made ahead of time. The colors stay vibrant and the fennel retains its crunch even after a couple of days. If you haven’t had fennel before, it has a mild black licorice flavor. If that isn’t your thing, jicama would work too.
Don’t have time to make it now? Pin it for later!
- 2 mangos peeled and diced
- 1 fennel bulb sliced thin and chopped
- 1 1/2 cup blueberries
- 1 tablespoon fennel fronds
- 1/2 cup canola oil
- 1/4 cup lemon juice
- 1/4 cup honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1 teaspoon poppy seeds
- pinch ground black pepper
- Combine all salad ingredients in a medium sized bowl.
- Prepare vinaigrette by combining all ingredients in a jar or shaker.
- Pour vinaigrette over salad until lightly covered. Mix to combine.
- Cover and refrigerate until serving.
Jicama can be used in the place of fennel.
Looking for other great salad to try right now?