Mango and Spinach Salad

“I'm always looking for good recipes that use mangoes, and this one fits the bill. In the summer here, when mangoes are readily available at a good price, I make this refreshing and tasty salad.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel mangoes; cut fruit away from the pit and then cut into slices.
  2. Squeeze juice of both limes into food processor or blender (about 1/3 cup). Add one-fourth of the mango slices and the salt, pepper and oil. Process until smooth; set aside.
  3. Preheat small sauté pan on medium 2-3 minutes. Place pecans in pan; cook 3-4 minutes, stirring often, or until golden and fragrant.
  4. Place spinach on serving plates, tearing any pieces that are large. Arrange remaining 3/4 of mango slices (from 3 of the mangoes) over spinach. Sprinkle with pecans; drizzle with dressing and serve.

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