Chocolate Layer Cake with Chocolate-Orange Buttercream Frosting Mediterranean Grilled Vegetable Salad
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 chicken, grilled spicy shrimp, pan 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.