In the spirit of anticipation of warmer weather to come, I’m posting a recipe for a salad. This salad has been in the meal rotation for years, so long in fact, I don’t remember where I first saw it.
Its base is nutrient-packed spinach. The rest is a sweet and savory combo of mango, avocado, almonds and a tangy dressing that even salad haters tend to like.
According to the National Mango Board, mangos contain more than 20 vitamins and minerals and are an excellent source of vitamins C and A and a good source of fiber.
The California Avocado Commission states that avocados, too, contain ore than 20 vitamins and minerals, including fiber, potassium, Vitamin E, B-vitamins and folic acid. “They also act as a ‘nutrient booster’ by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.”
Dig into this salad and think of warmer days.
Almond Avocado Mango Salad
3 tablespoons frozen passion fruit juice concentrate, thawed
3 tablespoons minced shallot
4 teaspoons sherry wine vinegar
1 teaspoon Dijon mustard
1/3 cup slivered almonds
3 tablespoons olive oil
Salt and pepper, to taste
6 cups fresh spinach, washed and patted dry
1 large ripe mango, halved, pitted peeled and sliced
2 small avocados, halved pitted, peeled, and sliced
Toast slivered almonds.
Whisk first five ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper.
Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among four plates. Tuck mango and avocado into salad and drizzle some of the remaining dressing over mango and avocado.