When a green salad welcomes juicy fruit, the plate instantly takes on a festive look. Blueberries and mango bring freshness and colour, pecans add crunch, and the ginger tahini dressing ties it all together with its creamy texture and spicy kick. It takes just a few minutes to put together, which makes it an ideal starter or a light lunch. A good way to shake up your usual plates of raw vegetables.
Blueberry and mango salad with ginger tahini dressing
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Ingredients
For the salad
- 2 handfuls of organic baby leaves (mesclun, rocket, baby spinach)
- 80 g organic blueberries
- 80 g organic mango, diced
- 30 g organic pecans
For the ginger tahini dressing
- 2 tablespoons tahini (sesame paste)
- 1 tablespoon lemon juice
- 2 to 3 tablespoons filtered and hydrogenated water
- 1 teaspoon grated fresh ginger (or the equivalent in raw ginger)
Method
The dressing
- In a bowl, whisk the tahini with the lemon juice: it thickens at first, which is normal.
- Add the water one spoonful at a time, still whisking, until you have a smooth, pourable dressing, then stir in the grated ginger.
The salad
- Divide the baby leaves between the plates.
- Add the blueberries, the diced mango and the roughly broken pecans.
- Drizzle generously with the ginger tahini dressing and serve straight away.
Tip
Choose a tahini made from unroasted sesame if you can: its flavour is milder and the dressing stays paler. Make the dressing ahead if you like, it keeps for three days in the fridge in a closed jar; simply loosen it with a little water before serving. When blueberries are out of season, raspberries or a few pomegranate seeds take over very well.
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FAQ: your questions about the blueberry and mango salad with tahini dressing
What is the recipe for a tahini dressing?
The base takes just three ingredients: tahini, lemon juice and water. Allow 2 tablespoons of tahini for 1 tablespoon of lemon, then loosen with 2 to 3 tablespoons of water, whisking until the dressing coats nicely. The mixture thickens at first when it meets the lemon before becoming more fluid, so do not worry. You can then flavour it to your taste: ginger, garlic, fresh herbs or cumin.
What is the recipe for ginger dressing?
For a quick raw dressing, finely grate 1 teaspoon of fresh ginger and mix it into a creamy base, here the lemon tahini dressing. The tahini softens the heat of the ginger and gives it roundness. If you prefer a livelier version, increase the amount of ginger or add a few drops of lime. Always taste before pouring: the strength of ginger varies a great deal from one root to another.
What goes well with mango?
Mango loves contrasts: the acidity of red berries and citrus fruit, the slight bitterness of baby leaves, the crunch of nuts. In this salad, the blueberries and pecans balance it, and the ginger in the dressing lifts its sweetness. It also pairs very well with avocado, lime, coriander or mint. Choose one that is nicely ripe, yielding slightly under your finger and fragrant at the stem end.
How do you make a fruit salad with blueberries?
Rinse the blueberries at the last moment and dry them gently so they do not go soft. Combine them with a fleshier fruit such as mango, peach or melon, cut into cubes of a similar size. A squeeze of lemon and a few mint leaves are often enough to bring it all together. For a savoury version like this one, place them on baby leaves with a few nuts and a tahini dressing.
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