Mango Blueberry Salad with Pecans and Basil Vinaigrette
Ingredients
The Salad:
- 6 cups arugula
- 9 wedges of fresh cut mango
- 1 1/2 cups blueberries
- 1 cup pecan halves, toasted
Dressing:
- 1 (1/2 oz) package fresh basil leaves, chopped
- 1 garlic clove, minced
- 2 tbsp lemon juice
- 2 tbsp white or red wine vinegar
- t tsp kosher salt
- 1 tbsp shallot, minced
- 1/2 cup olive oil
Prep Time: 10 Minutes
Yields: 4-6 Servings
Directions
- Prepare the vinaigrette: Place all ingredients in a high speed blender and blend on high for 1 minute or until smooth
- Place the arugula on a large serving platter; drizzle with half of the vinaigrette and toss gently to coat the arugula.
- Top the arugula with mango slices in a circular pattern.
- Sprinkle the blueberries and pecans on top and drizzle the remaining vinaigrette.
- Serve immediately.
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