Blueberry and Mango Spinach Salad with Basil Vinaigrette

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Blueberries
  • 6 inch Cucumber
  • 1 clove Garlic
  • 1 cup Loose basil, fresh leaves
  • 1 Mango
  • 1/2 Red onion, large
  • 6 cups Spinach

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1/2 tsp Pepper, ground
  • 1/2 tsp Salt, Coarse

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1 cup Pecans

Found on wholesomelicious.com

Description

Ingredients

• For the salad:
• 6 cups spinach (or your favorite greens), rinsed
• 1 cup blueberries, rinsed
• 1 mango, skinned, de-seeded, and chopped
• ½ large red onion
• 6 inch cucumber
• 1 cup chopped pecans
• For the dressing:
• 1 cup fresh loose basil leaves
• 1 clove garlic, crushed
• 3 tbsp honey
• ½ tsp ground pepper
• ½ tsp coarse salt
• ½ cup apple cider vinegar
• ½ cup olive oil

Directions

• Layer your salad beginning with the spinach (or greens).
• If using a spiralizer, spiralize cucumber and red onion, and place on top spinach.
• Top with blueberries, mango, and pecans. Set aside.
• Prepare dressing: Place all ingredients into a blender or food processor, and pulse until smooth.
• Toss salad dressing with salad, extra dressing can be stored in the fridge for up to 2 weeks.