Spinach-Mango Salad
By Cathy Fisher
This light, colorful, and fruity spinach salad is a refreshing alternative to everyday green salads. It calls for fresh fennel, which can be found at most grocery stores. It has a light licorice taste that is wonderful with the mango and lime juice.
Serves: 4
Prep Time: 15 min
Cook Time: 0 min
Ingredients
4 Cups (packed)
Fresh spinach leaves
2 Cups (packed)
Fresh arugula
1
Mango, peeled, seeded, and chopped
1
Grapefruit, peeled and cut into sections
1/2 Cup
Fresh fennel, thinly sliced
1
Medium cucumber, peeled and sliced
2
Green onions, thinly sliced
2 Tbsp
Fresh basil, finely chopped
1
Avocado, chopped (optional)
1 Tbsp
Vinegar (I like apple cider or brown rice)
1/4 Cup
Lime juice (2 to 3 limes)
Directions
1
Thoroughly wash the spinach and arugula, pat dry, and place in a large bowl. (If you are not using baby spinach, the leaves may be larger and so you may want to coarsely chop it.)
2
Add the mango, grapefruit, fennel, cucumber, green onion, basil, and avocado (if using) to the bowl. Stir in the vinegar and lime juice.
Notes: Arugula is a peppery tasting salad green that can be found in bulk or bunches in most produce sections. If you cannot find fresh fennel, you may substitute with 2 ribs of celery.
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