Fresh Mango Spinach Salad (Print Version)
# Ingredients:
→ Fresh Produce
01 -
2 cups fresh baby spinach leaves
02 -
1/2 English cucumber, cut into half-moon slices
03 -
1 small red bell pepper, thinly sliced
04 -
4-5 ripe mangos (about 2 1/2 pounds), peeled and sliced
05 -
1 shallot, thinly sliced
06 -
1 cup juicy pomegranate seeds
→ Herbs & Seasonings
07 -
1/2 cup fresh cilantro, roughly chopped
08 -
1/2 cup fresh mint leaves, chopped
09 -
Sea salt and freshly ground black pepper to taste
10 -
1-2 teaspoons Aleppo pepper flakes (adjust to your heat preference)
→ Dressing
11 -
Juice of 1 large, juicy lime
12 -
2 tablespoons good quality extra virgin olive oil
# Instructions:
01 -
In a large mixing bowl, combine the spinach, cucumber slices, bell pepper strips, mango slices, shallot, pomegranate seeds, and fresh herbs. Season everything with a pinch of salt, black pepper, and your preferred amount of Aleppo pepper flakes.
02 -
Squeeze the lime juice all over the salad and drizzle with about 2 tablespoons of extra virgin olive oil. Gently toss everything together until well combined. Take a quick taste and adjust the seasonings if needed.
03 -
Transfer your colorful salad to a beautiful serving plate or bowl. For a finishing touch, sprinkle a bit more Aleppo pepper flakes on top for color and flavor. Serve immediately while everything is fresh and vibrant.
# Notes:
01 -
This vibrant Mediterranean-style mango salad combines sweet, juicy mangos with crisp vegetables, fresh herbs, and tangy pomegranate seeds for a perfect balance of flavors and textures.
02 -
Leftovers can be stored in an airtight glass container in the refrigerator for up to 3 days, though it's best enjoyed fresh.
03 -
For the best flavor, use a fruity, slightly peppery extra virgin olive oil like Spanish Hojiblanca.