This salad is very easy to make, with refreshingly tangy and sweet flavors, a great alternative to your everyday salad.
Spinach and Mango Salad
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 (makes about 4 cups salad) 1x
Scale
Ingredients
- 1 bunch spinach (about 2 cups, roughly chopped if desired)
- ½ bunch arugula (about 1 cup)
- 1 mango, peeled and diced
- 1 fennel bulb, grated (optional)
- 1 cucumber, peeled and diced
- 1 avocado, diced
- 2 scallions, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon rice vinegar
- 1 lime, juice from
- Grapefruit sections to garnish (optional)
Instructions
- Thoroughly wash the spinach and arugula, pat or spin dry, and place in a bowl.
- Toss the mango, fennel, cucumber, avocado, scallions, basil, rice vinegar and lime juice with the spinach and arugula and serve (or place mixture on top of the greens on a platter).
Notes
Baby spinach is very tasty in this dish; it can usually be found in bulk in the produce section. Arugula is also often found in bulk in the produce section. You can also substitute with romaine or any other kind of lettuce.
Nutrition
- Serving Size: ¼ recipe (about 1 cup salad)
- Calories: 151
- Sugar: 16.3g
- Sodium: 63mg
- Fat: 6g
- Saturated Fat: 0.9g
- Carbohydrates: 17.6g
- Fiber: 7.3g
- Protein: 3.5g
- Cholesterol: 0
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you'd like to print this recipe, use the green "Print" button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
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