I love to travel. In fact next to spending time with my family I don’t think there is anything that allows my spirit to soar more than exploring new places or visiting places I love. Discovering new food and drink, especially local specialties or unique foods to an area, is always a highlight and often one of the stronger memories I carry with me from my travel adventures.
Have you ever traveled somewhere, had a new dish and wished you could make it again when back at home? I had one of those on a fabulous road trip I took with my kids over Spring Break this year. We traveled through New Mexico to Arizona, taking in fabulous sites at the Grand Canyon, in Phoenix and the beautiful red rock formations of Sedona. I had been to Sedona before twice for specific gatherings however had not explored much. When we landed at our hotel after a pretty fast-and-furious few days of driving, all of us were ready to unwind and just enjoy the property. There is a serene stillness found in the company of the alien red rocks of Sedona and many believe there are energy vortexes aiding spiritual enlightenment and well-being. We all felt we could come back and stay awhile.
We had lunch on our hotel patio with balmy breezes relieving our fears winter would never end this year in Colorado. Whether it be the influx of processed road trip food, or the flavor combinations, I ordered a salad that I instantly knew I had to remake at home. It was an organic field greens salad with mango, almonds, blueberries with a fantastic dressing of blueberry and guava. Rich in antioxidants the salad was bright with flavor and I could not get enough of it! A little tinkering at home recreated a wonderful replica my entire family has loved.
With school finally out for the summer I can’t think of a better dish to kick off a summer of good, delicious eating! And what better company to share it with than YOU! Hope you’ll join me!
Blueberry-Mango Mixed Green Salad with Blueberry-Guava Vinaigrette
Ingredients
Ingredients for Blueberry-Guava Vinaigrette:
- ¾ cups fresh Blueberries , rinsed
- ½ cup Guava Juice
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Balsamic Vinager
- Small pinch Kosher Salt
Ingredients for Blueberry Mango Salad:
- 2 cups organic mixed Greens
- ½ cup fresh Mango , cut into ½-inch cubes
- ½ cup fresh Blueberries
- 1/4 cup sliced Almonds
- 1/3 cup Feta Cheese crumbles
Instructions
Instructions for Blueberry-Guava Vinaigrette:
- Place all ingredients in a blender; puree until fully combined. Store in a sealed container in the refrigerator for up to a week.
Instructions for Blueberry Mango salad:
- Combine all ingredients in a large bowl. Drizzle with desired amount of dressing and toss to fully combine.
Taylor @ Food Faith Fitness says
What a gorgeous salad! My hubby loves mango and guava so this is sure to be a hit in our house! Pinned!
DessertForTwo says
There’s nothing else I’d rather eat for lunch. So scrumptious!
Lisa @ Garnish with Lemon says
Loving all of the fabulous flavors in this salad. And summer? SO ready for it, winter was waaaay tooooo long this year! Pinned.
Christie - Food Done Light says
This is a gorgeous salad Toni. I love the fruit in the dressing itself. We all have the travel bug and have been very lucky to travel a lot of the world. I wish I could replicate some of the dishes we had in Italy or Singapore but the ingredients don’t taste the same here. Everything is so fresh elsewhere.
Toni Dash says
I actually lived in Singapore for awhile Christie and really missed the food when returning to the U.S. Have the cookbooks and I’m sure now the ingredients are more available but it’s never quite the same is it?
Julia says
I LOVE salads that a chock full of goodies! This looks like a well-rounded meal – so satsifying! That blueberry guava vinaigrette is calling to me!
Aysegul - Ice says
It happens to me all the time. In fact most of the recipes that I create are inspired by restaurants that we have been during our travels.
I love how healthy and yummy this salad looks.
Thank you for sharing.
Cheers!
Ice