Blueberry And Mango Salad With Tahini Ginger Dressing Recipes

MANGO, BLUEBERRY, AND GINGER FRUIT SALAD

Mango, Blueberry, and Ginger Fruit Salad image

Active time: 15 min Start to finish: 35 min

Categories Salad Berry Fruit Ginger Breakfast Brunch Dessert Quick & Easy Blueberry Mango Summer Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 breakfast, brunch side-dish, or dessert servings

Number Of Ingredients 6

Ingredients

2 limes
1/3 cup water
1/3 cup sugar
2 large mangoes (2 1/2 lb total), peeled and cut into 1-inch pieces
3 cups blueberries (3/4 oz)
1/4 cup finely chopped crystallized ginger (1 1/2 oz)

Steps:

Remove zest from 1 lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Squeeze 3 tablespoons juice from limes. Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard.
Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger.

BLUEBERRY AND MANGO SALAD WITH TAHINI GINGER DRESSING

Blueberry and Mango Salad with Tahini Ginger Dressing image

Pretty enough for company, this fresh fruit salad comes together in a snap.

Provided by Karielyn Tillman

Number Of Ingredients 10

Ingredients

Ingredients (for the dressing)
1/2 cup 365 Everyday Value organic tahini
1/2 cup organic brown rice syrup
1/2 teaspoon 365 Everyday Value organic ground ginger
8 -10 tablespoons water (purified / filtered)
Ingredients (for the salad)
8 handfuls Whole Foods Market organic spring salad mix
2 cups organic blueberries
2 cups organic mango (peeled, cubed)
1 cup Whole Foods Market organic pecans

Steps:

Directions
Prepare the dressing: add all ingredients for the dressing to a small bowl and whisk until everything is well combined. Adjust sweetener to your preference and adjust the water to get the consistency you prefer.
Add 2 handfuls of spring salad mix to each plate and sprinkle ¼ of the blueberries, ¼ of the diced mango and ¼ of the pecans over the top.
Drizzle the Tahini Ginger Dressing over the top, dividing it equally between the 4 salads.

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