Looking for a fresh, simple, and nourishing salad that screams summer? This Blueberry Mango Salad with Creamy Mango Yogurt Dressing is bursting with sweet fruit, crunchy roasted almonds, and crisp greens—making it the perfect balance of flavor and nutrition.

I love making this salad for family dinners, summer BBQs, or as a light lunch that leaves me feeling satisfied but not weighed down. It's packed with antioxidants, fiber, and healthy fats, and the creamy homemade dressing pulls it all together without any processed ingredients. Plus, it’s easy to customize and comes together in just minutes.

If you love delicious, healthy meals like me, this is one of those recipes that makes clean eating feel joyful and simple. Let’s dive in!

Ingredients:

For the Salad:

  • 4–6 cups organic spring mix (or your favorite greens)
  • 1 cup fresh blueberries
  • 1 fresh mango, peeled and diced
  • 1/3 cup sliced almonds, roasted (see instructions below)

For the Dressing:

  • 1/2 cup frozen mango, slightly thawed
  • 1/2 cup vanilla Greek yogurt
  • 1 tbsp rice wine vinegar (or apple cider vinegar)
  • 1/2 tbsp pure maple syrup (adjust to taste)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Water, added gradually to thin the dressing to your desired consistency

For Roasted Almonds:

  • 1/3 cup sliced almonds
  • 1 tsp avocado oil
  • Pinch of sea salt

How to Roast the Almonds:

  1. Preheat your oven to 350°F.
  2. Spread the sliced almonds on a baking sheet.
  3. Drizzle lightly with avocado oil and sprinkle with sea salt.
  4. Roast for 5–8 minutes, watching closely so they don’t burn. Remove when golden and fragrant.

How to Make the Dressing:

  1. In a blender or food processor, combine the thawed frozen mango, vanilla Greek yogurt, vinegar, maple syrup, salt, and pepper.
  2. Blend until smooth.
  3. Add water 1 tablespoon at a time and blend again until the dressing reaches a pourable consistency. Taste and adjust sweetness or vinegar as desired.

Assemble the Salad:

  1. In a large salad bowl, add the spring mix, blueberries, and diced mango.
  2. Drizzle with the creamy mango yogurt dressing.
  3. Toss gently to coat.
  4. Top with the roasted sliced almonds just before serving.

Tips:

  • Add grilled chicken or salmon for a complete meal.
  • Make the dressing ahead of time and store in the fridge for 2–3 days.
  • Swap the mango for strawberries or peaches in season.
  • For extra creaminess and flavor, sprinkle in some crumbled feta or goat cheese.

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I hope this blueberry mango salad becomes a favorite in your home like it is in mine! Whether you're sharing it with friends at a summer gathering or making it for a quick family dinner, it's a refreshing, nourishing option you'll turn to again and again.

If you try this recipe, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram @meg.moser so I can see your beautiful creations. And don’t forget—if you love clean, simple recipes like this, check out more of my favorites here for everyday healthy living.

Happy cooking and happy eating! 💛

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