Rainbow Salad

sweet watermelon, blueberries, spinach, goat cheese, creamy mango lime dressing, pecan crunch

Past Meals

Serves: 2 Servings | Time to Table: 15 Minutes and Under | Calories: 292 | Category: Low-Calorie, Vegetarian | Allergens: Contains Milk (Goat Cheese), Tree Nuts (Pecans), May contain eggs, peanut, soy, other tree nuts + wheat | Excellent Source of: Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Fiber, Iron, Potassium


  • - Blender
  • - Chef's Knife
  • - Measuring Spoons
  • - Microplane or Zester
  • - Spatula

What You Need:

  • - Cayenne Pepper (optional)
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Goat Cheese
  • - Lime
  • - Mango and Blueberry Mixture
  • - Pecan Pieces
  • - Spinach
  • - Watermelon Spears

Wine Pairings by @grapefriend

A crisp Sauvingon Blanc will be able to stand up to both the sweet mango and the zesty lime.

Beer Pairings

Spicy Saison, Fruit Lager

What To Do:

1. Separate the mango chunks from the blueberries and place the mango in the blender.

2. Zest the lime and cut in half.

3. Make the dressing: To the blender, add zest from half of the lime. Cut in half and squeeze in all of its juice. Add half of the goat cheese, 4 tablespoons water, ¼ teaspoon of salt and cayenne pepper if desired. Blend until smooth. For a smoother dressing, add more water.

4. Cut the watermelon spears into large chunks.

To Serve: Divide the watermelon, spinach and blueberries between two bowls. Dot the tops of each with the remaining goat cheese and pecans. Serve mango dressing alongside or pour over each.

Pro Tip:

The more fragrant the fruit, the more flavorful the zest! Scratch the peel of the fruit you're considering zesting. It should fill your nose with a wonderful scent. If the aroma is dull, skip that fruit and pick another.


We are proud to use recyclable plastic containers, but do the earth a favor and reuse them first!