Spinach, Mango and Avocado Salad

Spinach, Mango and Avocado Salad

Another salad, because it’s spring and therefore time to eat leaves. This spinach, mango and avocado┬ásalad was inspired by something I once ate at Ethos Foods in London – some kind of fruity spinach-y concoction; it was amazing! I think theirs was made with some kind of mango dressing, but I tend to use frozen raspberries – they add a nice tartness to the salad and because they’re a bit squishier than fresh raspberries, they create a kind of dressing too.

I tend to put fruit in all my salads, from asparagus and strawberries to fennel and oranges. I like the contrast in flavours, plus it adds colour.

In other news, I’ve been reading this week about something called “avocado hand“; where people are stabbing themselves trying to remove the stone of an avocado. I found this quite surprising, but apparently, there are now calls for a safety warning so… not being one to skirt over something as important as health and safety, here’s a quick video from Jamie Oliver on how to remove the stone without chopping your hand off:

Okay. Now we have adequately assessed the risks to our appendages, let’s get on with the salad.

Ingredients

  • 1 large handful of spinach leaves
  • 1 large handful of frozen raspberries
  • 1/2 fresh mango, diced
  • 1/2 fresh avocado, sliced
  • 1 tbsp extra virgin olive oil
  • 1 small handful of pumpkin seeds (optional)

Method

Defrost the raspberries in a bowl.

Arrange the spinach, mango and avocado on a plate or in a bowl. Spoon over the defrosted raspberries.

There should be a little juice left over at the bottom of the bowl. Mix this with the olive oil to make the dressing.

Drizzle over the salad and scatter over the pumpkin seeds.

spinach-mango-avocado-salad



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