Spicy Mango Blueberry Salad

5 / 5 ( 1 Review )
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If you’re craving fresh and lite, this one’s for you!

Spicy Mango Blueberry Salad

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After all, who wants to spend their Labor-Day Holiday working in the kitchen?  Most of Spicy Mango Blueberry Salad can be prepared ahead.  You can even make the dressing the day before.  It’s perfect for a BBQ potluck, able to hold it’s own with burgers and dogs.  Best of all, no one even knows it’s healthy, full of super foods and antioxidants, so go ahead, give it a try.

The day before, or early in the day, mix the dressing.  Whisk until sugar is dissolved.  Cover and chill so flavors can meld together.

If you’re a little skiddish about the S-P-I-C-Y sizzle, just use regular sesame oil, and half the red pepper flakes.

Spicy Mango Blueberry Salad Dressing

Next, wash, spin, and tear, romaine and spinach into bite-size pieces.  Place 2 paper towels in the bottom of your salad bowl to absorb any excess moisture.  Cover with wrap, and tuck it in the fridge to crisp and chill.

Romaine and spinach salad base

Wash and ready mangoes, blueberries, red pepper, red onion, cilantro, and mint.

Makings Spicy Mango Blueberry Salad

Grab your chilled salad greens from the fridge.  Don’t forget to remove and discard the paper towels.  Add fruit and veggies, all but the fresh avocado.

Spicy Mango Blueberry Salad

Cover with wrap if you’re taking it to a party.  Otherwise, go ahead, add sliced avocado and toss with dressing.

Spicy Mango Blueberry Salad


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Serve immediately.  Makes 12 servings.

Happy Labor Day all.  Please do tell what you’re taking to a BBQ or picnic for the holiday.  I’d love to hear from you.  Thanks for stopping by and have a sensational week.

Spicy Mango Blueberry Salad

Spicy Mango Blueberry Salad

Enjoy the party by preparing your dressing the day before. Early in the day ready the greens, fruits and vegetables. Peel and slice avocado and add just before serving. For gluten free salad, use gluten free soy sauce. Instead of sugar, try using liquid stevia to lower carbohydrates.
5 / 5 ( 1 Review )
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Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 12
Adjust Servings: 12


For Dressing

  • ½ cup fresh lime juice
  • 2 Tablespoon soy sauce
  • 2 teaspoons Hot Chili Sesame Oil (cut the heat by using regular sesame oil)
  • 2 Tablespoons sugar
  • 2 teaspoons red pepper flakes (use 1 teaspoon or less for milder flavor)
  • ½ teaspoon salt

For Salad

  • 2 romaine hearts washed and torn into bite size pieces
  • ¼ pound baby spinach washed and tails trimmed
  • 3 mangoes firm but ripe, peeled and chopped
  • 2 cups fresh blueberries
  • 2 red peppers chopped
  • 1 red onion finely chopped
  • ½ cup cilantro leaves chopped
  • ½ cup fresh mint chopped
  • 2 avocados sliced


  • Combine dressing ingredients in a small bowl and whisk until sugar is dissolved.
  • Chill.
  • Wash, spin and tear romaine and spinach and chill.
  • In another bowl, add all of the remaining fruits and vegetables, except the avocados.
  • Cover and chill.
  • Just before serving, Combine greens, fruit and vegetables, sliced avocados and toss with dressing.
  • Serve and enjoy.


Calories: 134kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Sodium: 284mg | Fiber: 5g | Sugar: 13g

Ingredients: Avocado, Bell Pepper, Lime, Spinach
Meal Type: Salads, Side Dish, Summer, Dairy Free, Egg Free, Gluten Free, Meatless
Categories: BBQ, Healthy, Vegetables, No Bake

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