Exotic Mango Salad

by Julia Recker

I have this thing with colors.
Most of the times it happens just like that. There are no color rules in my kitchen but as I browsed through my food pictures I realized that color obviously matters to me.
It doesn’t need to be a firework of different colors, sometimes a single mint leaf opens up a new dimension!
I had this tropical salad bowl some time ago at a friend’s place and was amazed by this juicy combination: avocado, mango and tomatoes just fit together so well. It seemed as it was always meant to be. I decided to add some extra fiber in the form of crispy spinach. (Notice the interplay of colors ;))

Exotic Mango Salad
serves one huge bowl

1 ripe mango
1 ripe avocado
10 cherry tomatoes
1 handful fresh spinach

for the dressing:

2 tbsp olive oil
1 lemon, juiced
1 tsp salt
1 pinch of pepper
1 tsp mustard (optional)

Peel mango and avocado and cut into cubes. Wash and halve the tomatoes. Place one handful of fresh spinach in a serving bowl and add mango, avocado and tomatoes.
Mix the ingredients for the dressing in a glass and pour over the salad. If you feel the need for something crunchy, top with toasted sunflower seeds.

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