Another salad, because it’s spring and therefore time to eat leaves. This spinach, mango and avocado salad 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.
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.
- 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)
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.