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Blueberry Mango Salad Twist

A refreshing, vibrant summer salad featuring sweet blueberries, ripe mango, crisp cucumber, red onion, creamy feta, and fresh mint, tossed in a simple lime vinaigrette.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Tropical
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1.5 cups Fresh blueberries Rinsed and dried
  • 2 cups Ripe mango Peeled and diced (about 2 large mangoes)
  • 1.5 cups English cucumber Diced (about 1/2 large cucumber)
  • 1/3 cup Red onion Finely diced
  • 1/2 cup Feta cheese Crumbled
  • 1/4 cup Fresh mint leaves Roughly chopped, plus more for garnish
For the Dressing
  • 2 tablespoons Extra virgin olive oil
  • 2 tablespoons Fresh lime juice
  • 1 tablespoon Honey or maple syrup
  • 1 pinch Salt and black pepper To taste

Equipment

  • Cutting board
  • Chef's knife
  • Large mixing bowl

Method
 

  1. Prepare the ingredients by washing and drying the blueberries, peeling and dicing the mango, dicing the cucumber, finely dicing the red onion, and chopping the mint.
  2. In a small bowl or jar, whisk together the olive oil, fresh lime juice, honey, salt, and pepper until emulsified.
  3. In a large serving bowl, gently combine the blueberries, diced mango, diced cucumber, red onion, and chopped mint.
  4. Pour the lime dressing over the salad ingredients and toss gently to coat evenly.
  5. Carefully fold in the crumbled feta cheese.
  6. Garnish with extra sprigs of fresh mint. Serve immediately or chill in the refrigerator for 15 minutes before serving for best flavor.

Notes

To remove the harsh bite from the raw red onion, soak the diced onion in a bowl of ice water for 10 minutes, then drain and pat dry before adding to the salad.