in Recipes

Spinach and mango salad

updated

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Ingredients for 2 servings:

  • 1 lime(s), the juice
  • 1 pinch(s) chili, ground
  • ¼ tsp ginger, finely chopped
  • 3 tbsp oil
  • 200 g leaf spinach, young and fresh
  • ½ mango(s), cut into fine strips
  • ½ carrot(s), cut into fine sticks
  • 1 spring onion(s), cut into fine rings
  • 1 tbsp cashew nuts, chopped
  • herbal salt
  • possibly desiccated coconut, roasted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spinach with a twist…

Mix a marinade with lime juice, chili, ginger, and salt. Heat the oil in a large, shallow pan. Add the spinach and season lightly with salt. Toss the spinach in the hot oil with two wooden spoons until it begins to wilt (about 1 minute). The leaves should still be crisp but coated all over with hot oil. Mix the spinach with the mango strips, carrot sticks, and the marinade. Serve sprinkled with spring onions and cashews. Instead of cashews, toasted coconut flakes sprinkled on top taste delicious and exotic.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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