This colorful spinach salad is a great alternative to your everyday green salad.
1 bunch spinach
½ bunch arugula
1 mango, peeled and diced
1 fennel bulb, grated or thinly sliced
1 cucumber, peeled and diced
1 avocado, diced
2 scallions, chopped
2 tablespoons fresh basil, chopped
1 tablespoon rice vinegar
1 lime, juice from
sectioned grapefruit (optional)
1. Thoroughly wash the spinach and arugula, pat or spin dry, and place in a bowl.
2. Combine the mango, fennel, cucumber, avocado, scallions, basil, rice vinegar and lime juice. Toss this with the spinach and arugula and serve garnished with sections of grapefruit.
Notes: “Baby” spinach and arugula is very tasty in this dish; it can be bought in bulk in the produce section. Arugula is a peppery tasting green, also often found in bulk or bunches. / If you don’t have or want to use fennel, you may substitute with celery. (Just use the white fennel bulb, not the green stalks.)
Preparation: 15 minutes; cooking time: 0; serves: 4
