Berry Mango Spinach Salad
Apr 14, 2016
Looking for a fresh and colorful recipe with Spring produce….. then look no further! This is a super easy Spring inspired salad recipe that will be a nice compliment to any meal.
If you are low on time then turn this recipe into a meal with the addition of leftover grilled chicken breast, shredded rotisserie chicken breast, cooked shrimp, or pan-seared salmon on top. Enjoy!
Berry Mango Spinach Salad
Preparation Time: 15 minutes Number of Servings: 4
Ingredients:
For the Salad:
- 6 cups baby spinach
- 1 large ripe mango, peeled, pitted, and sliced or cubed
- 1 cup sliced strawberries
- 1 large avocado, peeled, pitted and sliced
- Half a small red onion, thinly sliced
- 1/2 cup chopped asparagus
- 2 tablespoons sliced almonds
For the Dressing:
- Juice of 1 lemon
- 1/4 cup olive oil
- 2-3 Tbsp balsamic vinegar or raspberry vinegar, to taste
- Salt and black pepper, to taste
Directions:
- Place spinach in a large bowl or on salad plates if you prefer to arrange separately. Top the spinach with the fresh mango, strawberries, avocado, red onion, and asparagus. Lightly toss the ingredients to mix.
- Add the sliced almonds to the bowl or on the top of the salads if plating separately.
- Meanwhile prepare the salad dressing. Place the olive oil, balsamic vinegar, lemon juice, and black pepper in a medium-sized bowl and whisk to combine.
- Drizzle the dressing evenly over the salad plates or over the large bowl and toss again to coat.
Nutrition Facts (per serving & doesn’t include adding salt):
Calories: 283 Protein: 4 gm Total Carbohydrates: 22 gm Fiber: 7 gm
Total Fat: 22gm Cholesterol: 0mg Sodium: 45mg
Melanie Kluzek, Registered Dietitian for County Market
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