This light, colorful, and fruity spinach salad is a refreshing alternative to everyday green salads. It calls for fresh fennel, which can be found at most grocery stores. Fennel has a distinctive flavor reminiscent of black licorice, that pairs nicely with the mango and lime juice.
Spinach-Mango Salad
- Total Time: 25 mins
- Yield: 4-6 (makes about 9 cups) 1x
Ingredients
Scale
- 6 cups baby spinach leaves (loosely packed)
- 2 cups baby arugula leaves (loosely packed)
- 1 large mango, peeled, seeded, and chopped
- 1 grapefruit, peeled and cut into sections (with seeds removed)
- 1 medium cucumber, peeled or unpeeled and sliced (about 2 cups)
- ½ cup thinly sliced fresh fennel
- 2 green onions, white and green parts, sliced
- ¼ cup finely chopped fresh basil
- 1 medium, ripe avocado, chopped (optional)
- 1 tablespoon vinegar (I like apple cider)
- ¼ cup lime juice
Instructions
- Thoroughly wash the spinach and arugula, pat it dry with paper towels, and place it into a large bowl. (If you are not using baby spinach and baby arugula, you may want to coarsely chop larger leaves.)
- Add the mango, grapefruit, cucumber, fennel, green onion, basil, and avocado (if using) to the bowl of spinach and arugula. Add the vinegar and lime juice, and toss.
Notes
Arugula is a peppery-tasting salad green that can be found in bulk or bunches in most produce sections. If you cannot locate any, use more spinach in its place.
If you cannot find fresh fennel, you may substitute with celery. I like using a small handheld or regular sized mandolin to achieve very thin slices of fennel and celery.
- Prep Time: 25 mins
Nutrition
- Serving Size: ⅙ recipe, 1.5 cups
- Calories: 111
- Sugar: 12.1g
- Sodium: 33mg
- Fat: 4g
- Saturated Fat: 0.6g
- Carbohydrates: 19.0g
- Fiber: 4.6g
- Protein: 2.8g
- Cholesterol: 0
Hi Darlene, thank you! I'm not positive, but I know that I get credit for other things people buy that are not in my store as long as they start in my store. So in the end/checkout, they may lump them together. Let me know, thanks! 🙂