Spinach, Avocado & Mango Salad
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Spinach, Avocado & Mango Salad
Times
- Prep Time : 20 min min
- Ready Time : 20 min
Servings
Ingredients
- Dressing
- 1/3 cup orange juice
- 1 tablespoon red-wine vinegar
- 2 tablespoons hazelnut oil, almond oil or canola oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Salad
- 10 cups baby spinach leaves (about 8 ounces)
- 1-1/2 cups radicchio, torn into bite-size pieces
- 8-12 small red radishes (1 bunch), sliced
- 1 small ripe mango, sliced
- 1 medium avocado, sliced
Directions
- To prepare dressing: Whisk juice, vinegar, oil, mustard, salt and pepper in a bowl.
- To prepare salad: Just before serving, combine spinach, radicchio, radishes and mango in a large bowl. Add the dressing; toss to coat. Garnish each serving with avocado slices.
Per Serving: 209 calories; 14 g fat (2 g saturated fat, 10 g mono unsaturated fat); 0 mg cholesterol; 22 g carbohydrates; 3 g protein; 7 g fiber; 267 mg sodium; 468 mg potassium
Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (40% dv), Fiber (26% dv).
Exchanges: 3 vegetable, 3 fat (mono)
Contributed by: EatingWell.com
Reader Jennifer Sanders contributed this salad, which offers a wealth of color and texture, as well as antioxidants.
About Eating Well
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Pareve , Appetizers, Main, Salads , Chanukah, Fourth of July, Lag BaOmer, New Year's Eve/Day, Purim, Shabbat, Shavuot, Sukkot, Tu B’shevat , American , Dinner Tonight, Make Ahead, No Cook, Quick (under 30 minutes) , Gluten Free, Kid Friendly, Picnic, Summer Salad, Vegan , Fruit, Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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