Mango and Avocado Spinach Salad with a Sweet and Simple Vinaigrette

Recipe by Danielle Lavallee

This salad is a sweet and delectable way to up your intake of leafy greens. The plant fat, in both the avocado and pecans, makes the fat-soluble vitamins in the greens more bioavailable, all while adding creaminess and crunch. You'd never guess something so delicious was a nutritional powerhouse!  

To make the salad, combine in any amounts you like:

• Baby spinach

• Mango

• Pecans (lightly toasted or raw)

• Avocado

Top with SWEET AND SIMPLE VINAIGRETTE

Mix:

• 2 Tablespoons of any fruit preserve or jelly you have on hand (Apricot is my favorite, but raspberry, strawberry, or mixed berry also work well.)

• 1 Tablespoon balsamic vinegar (or more, to taste)

• 1 Tablespoons water

• Pinch of salt

• (Optional - 1/2 teaspoon dijon mustard)

Add ingredients to a jar with a well-sealing lid and shake vigorously. If the ingredients don't emulsify, microwave the dressing for a few seconds to melt the fruit preserves. Adjust your seasonings to taste.

Dress your salad immediately before serving.  

I could eat this salad daily, it is that good. This is my favorite kind of recipe. It is full of leafy greens and healthy plant fat to increase their nutrient absorption, and it’s super easy to prepare, brimming with antioxidants, and delicious! Give this one a try. You won’t be disappointed.

Happy Eating!
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