This Mango Salad with Blueberries is perfect for a summer picnic or with a bowl of soup on a cold winter day. It's fresh, naturally sweet with a delectable crunch.
Prep Time 15 minutesmins
Total Time 15 minutesmins
Servings 6
Author Hostess At Heart
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Ingredients
Salad
2mangopeeled and diced
1fennel bulb sliced thin and chopped
1 1/2cupblueberries
1tablespoonfennel fronds
Lemon Honey Vinaigrette (I didn't use all of it on this salad)
1/2cupcanola oil
1/4cuplemon juice
1/4cuphoney
1teaspoonDijon mustard
1/2teaspoonsalt
1teaspoonpoppy seeds
pinchground black pepper
Instructions
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.
Notes
Jicama or cucumbers can be used in the place of fennel.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.