Spinach, Avocado & Mango Salad Recipe

Name: Spinach, Avocado & Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces baby spinach leaves, 4 -6 leaves radicchio, 8 -12 small red radishes, 1 small ripe mango, and more.

Yes, Spinach, Avocado & Mango Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach, Avocado & Mango Salad

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