Spinach, Avocado & Mango Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I really enjoy this salad; I think it has a lovely balance of sweetness and bitterness, softness and crunch - and the colours are lovely too. This will make four side salads, or two meal salads. Ingredients:
6 ounces baby spinach leaves |
4 -6 leaves radicchio |
8 -12 small red radishes |
1 small ripe mango |
1 medium ripe avocado |
1 valencia orange, juice of |
3 tablespoons hazelnut oil or 3 tablespoons almond oil |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/2 teaspoon cracked black peppercorns |
Directions:
1. Wash, pick over and dry the spinach.
2. Wash, dry and tear up the radicchio.
3. Wash and slice the radishes.
4. Peel and slice the mango and avocado.
5. (Actually it is easiest to cut the avocado in half, remove the pit, and lift out'slices' with a flattish spoon.) Mix the spinach, radicchio, sliced radishes, peeled and sliced avocado, and peeled and sliced mango.
6. Whisk together, or shake in a jar, the orange juice, mustard, salt, pepper and oil.
7. Toss gently into the salad.
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