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Spicy Mango Blueberry Salad

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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.

Aug 25, 2013 The links in the post below may be affiliate links. Read the full disclosure

If you’re craving fresh and lite, this one’s for you!

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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.

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.

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

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.

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

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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.