subscribe: Posts | Comments

Spinach Salad with Mango Lime Puree

0 comments

Spinach Salad with Mango Lime Puree

Time: 20-30 minutes

Serves: 12

Inspired by: I’m always reworking spinach and mango to come up with something just a little different. This is definitely my new favorite spinach salad. It is excellent with anything spicy such as blackened chickengrilled spicy shrimppan fried spicy shrimp, grilled vegetable lasagna, and I love it with seared scallops as well.

Salad Ingredients:

  • Spinach leaves for 12
  • 1-2 cups of roughly chopped fresh mint
  • 2/3 of a mango diced into 1/4 or 1/2 inch cubes
  • 1 English cucumber diced into 1/4 or 1/2 inch cubes (or can use Persian cucumbers)
  • 1 cup crumbled goat cheese
  • 3/4 – 1 cup sliced almonds or pistacios

Dressing Ingredients:

  • The other 1/3 of the mango (scrape fruit off of the seed and use the riper, soggier, less pretty pieces)
  • Juice of 1-2 limes
  • 2-4 tablespoons olive oil
  • Salt and pepper to taste

Dressing Preparation:

  • Peel mango, remove seed, and dice fruit into ¼ inch pieces and set aside.
  • Put about 1/3 of the mango into the blender to make the dressing (about ½ cup).
  • Add the juice of 1 lime and a dash of salt and pepper to blender and puree/blend well. Then start adding the juice of the second lime until you find the balance of sweetness/acidity you like.
  • Pour the mango puree into a small pitcher and add in 2-4 tablespoons of olive oil and mix well.

Salad Preparation:

  • Wash spinach leavees, remove stems, and spread into a wide salad bowl.
  • Wash fresh mint, roughly chop, and sprinkle over spinach so it’s mixed evenly.
  • Slice cucumber into thin slices (or dice into pieces the same size as the mango).
  • Pour dressing over the spinach leaves and mint and mix well – the dressing should be relatively thick so mix until the leaves are lightly coated everywhere.
  • Add the diced mango, cucumber, crumbled goat cheese and sliced almonds and mix well.
  • Optional – top with blackened chicken, spicy shrimp or seared scallops.

Leave a Reply