One of the super healthy recipes and really delicious salad that is a refreshing alternative to the usual leafy greens, spinach mango salad is a divine combination of red grapes, vibrant yellow mango, and bright green spinach seasoned with mango vinaigrette dressing, making appetizer recipes. This is a stimulating starter to vegetarian meals and a light and refreshing appetizer to rich and fatty dishes. Spinach mango salad is also delicious with roast chicken, pastrami sandwich, steaks, grills, and stews.
A simple salad with a harmonious balance of sweetness, tanginess, bitterness, and sourness, this beautiful looking dish will fit in perfectly in a humble spread of common lunch meals like fried chicken or fish filet, as well as in gourmet spreads and elegant settings that serve hors d’oeuvres and champagne.
The distinctive taste of spinach makes this dish quite addictive. The peak season for spinach is from March to November, which is the best time to buy and prepare them since they are at their freshest and also inexpensive. When buying spinach, choose fairly thin and firm stems with rounded leaves that are intensely green in color and are crisp and springy in texture. Smaller ones mean they are young and fresh while thick and coarse stems mean that the spinach is overgrown and not as tender. It is important to get young leaves when making this recipe since the spinach will not be cooked and will be eaten raw.
Ingredients: 1 medium bunch red grapes, washed and dried (about 2-3 cups), 1 mango, peeled, seeded and flesh cut into cubes, 1 pound baby spinach
Dressing: 1 cup expeller pressed organic canola oil, 1 ripe mango, peeled, seeded and flesh cut into several pieces, A few splashes balsamic vinegar
Put grapes, cubed mango and spinach leaves into large salad bowl. Toss to combine. To make the dressing, place canola oil, mango pieces and balsamic vinegar in a blender and puree until smooth. Taste and add more vinegar if needed. Pour dressing over spinach, mango cubes and grapes, and toss to coat. Serve immediately.
Baby spinach, which has flat green leaves with tender, soft, and mild-flavored leaves are best for use in salads. A lot of the baby spinach sold in the groceries are prewashed and require no advanced preparation. Their stems are so tender and pleasantly crunchy that there is no need to remove them, and can be eaten raw. Choose organic spinach, which does not contain any harmful pesticides.