Mango and Spinach Salad
Serves: 4
  • 2-4 cups baby spinach
  • 1 mango, seeded, peeled and thinly sliced
  • ¼ small red onion, thinly sliced
  • 2 tbsp slivered almonds, toasted
  • 2 tbsp green onion, finely chopped
  • ¼ cup white wine vinegar
  • 2 tsp jalapeño, finely minced
  • 1 tsp sesame oil
  • 2 tsp lime juice
  • 1 tsp sugar or agave nectar
  1. In a small bowl whisk to combine green onion, vinegar, jalapeño, sesame oil, lime juice, sugar (agave), salt and pepper to taste. Cover and refrigerate for at least 30 minutes.
  1. Place spinach leaves on 4 salad plates and arrange mango and red onion evenly on top of it. Sprinkle almonds on each salad.
  2. Whisk dressing and pour into a small saucepan. Place over medium heat and cook just until heated. Spoon warm dressing over salads and enjoy.
Recipe by CookingGlory at