This salad is very easy to make, with refreshingly tangy and sweet flavors, a great alternative to your everyday salad.
1 bunch spinach
½ bunch arugula
1 mango, peeled and diced
1 fennel bulb, grated (optional)
1 cucumber, peeled and diced
1 avocado, diced
2 scallions, chopped
2 tablespoons fresh basil, chopped
1 tablespoon rice vinegar
1 lime, juice from
grapefruit sections to garnish (optional)
Thoroughly wash the spinach and arugula, pat or spin dry, and place in a bowl. Toss the mango, fennel, cucumber, avocado, scallions, basil, rice vinegar and lime juice with the spinach and arugula and serve (or place mixture on top of the greens on a platter).
Notes: Baby spinach is very tasty in this dish; it can usually be found in bulk in the produce section. Arugula is also often found in bulk in the produce section. You can also substitute with romaine or any other kind of lettuce.
Preparation: 15 minutes; serves: 4
Recipe by Cathy Fisher ©2011