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Spinach salad with mango and avocado

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Ingredients for 4 servings:

  • 500 g spinach (baby spinach), washed
  • 250 g cherry tomatoes, halved
  • 1 lemon(s), organic, the grated peel and the juice
  • ½ bunch thyme, the stripped leaves finely chopped
  • 1 bunch of spring onions, in very thin rings
  • 2 mango(s), peeled, in wedges
  • 2 avocados, peeled, thinly sliced
  • 1 tbsp cane sugar
  • 6 tbsp olive oil
  • ½ chili pepper(s), red, large, pitted
  • some salt and pepper

Instructions

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

Toss the avocado slices with 2 tablespoons of lemon juice. Whisk 3 tablespoons of lemon juice with the lemon zest, sugar, salt/pepper, olive oil, and thyme until smooth. Blanch the spinach for 1 minute, refresh in ice water, and drain well or spin dry. Finely dice the chili pepper. Toss all ingredients with the lemon dressing and serve. Serve with garlic baguette.

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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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